August 22, 2011 | In: food and drink
Summer Fruit Tiramisu
This is one of my most favorite desserts. I first came across it from Rachel Allen, the Irish chef.
I have altered it slightly over time, to allow for ingredients that are always available.
Last weekend we were at a friends house in California, putting on a seminar for my husband.
I made a few dishes for the occasion, including this one. I had so many people ask me for this recipe, I thought I might as well blog it.
Enjoy!
Summer Fruit Tiramisu
4 medium eggs, separated
200 grams (7oz) granulated sugar
400 grams (14oz) mixed summer berries (blue berries, raspberries, blackberries)
250 grams (8 ¾ oz) mascarpone cheese
1 packet Ladies fingers (for trifles)
¾ cup water
¼ cup Crème de Cassis (http://www.bevmo.com/Shop/ProductDetail.aspx?utm_source=froogle&utm_medium=cpc&utm_campaign=froogle&ProductID=13199)
A large glass serving bowl
Method
- Take a large sauce pan and add ¾ cup of water, plus a 100grams of sugar and boil into syrup. About 2 minutes.
- Mix in the fresh summer berries and turn off heat, leave to cool. (If using frozen fruit, add to the syrup and bring back to boil, then allow to cool)
- Once cool add the ¼ cup of Crème de Cassis.
- In a mixing bowl place the egg yolks, mascarpone and rest of sugar, mix together with a whisk.
- In another bowl whisk up the egg whites until firm, then stir into the egg yolks and mascarpone gently.
- Next strain the fruit and save the juice. Soak the ladies fingers as you need them in the juice and put one layer into the serving bowl, add some fruit and then some of the egg custard mixture.
- Repeat the process twice more, using up all ingredients including the juice. Finish with the egg custard.
- Sprinkle with toasted almonds to serve