Blackcurrant Tiramisu
FOOD + DRINK Tiramisu Twist cont...
Blackcurrant Tiramisu
Recipe by: The Blackcurrant Foundation, blackcurrantfoundation. co. uk
Serves: 10 Prep time: 20 mins Chill time: Overnight
Ingredients:
• 3 eggs, separated
• 4 tbsp caster sugar
• 250g mascarpone
• 1 packet of ladyfingers
• 200g blackcurrants, fresh or frozen
• 3 tbsp sugar
• 1 tbsp lemon juice
• 4 tbsp Ribena
Method:
1. In a small pan, combine the blackcurrants, 3 tbsp sugar, lemon juice and Ribena. Simmer over a medium heat for 5-7 minutes until the berries begin to break down and the liquid slightly thickens.
2. Remove from the heat and let it cool.
3. In a mixing bowl, whisk the egg yolks with 4 tbsp caster sugar until pale and creamy.
4. Fold the mascarpone into the egg yolk mixture until smooth and well combined. In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold into the mascarpone mixture to keep it light and airy.
5. Dip the ladyfingers briefly into the cooled blackcurrant syrup( don’ t soak!). Arrange a layer in the base of your dish.
6. Spoon over half of the mascarpone mixture, then drizzle a little extra syrup. Repeat with another layer of dipped biscuits and the remaining mascarpone mix. Finish with a final swirl of syrup on top.
7. Cover and refrigerate overnight to allow the flavours to soak in and the dessert to set. Top with a few fresh blackcurrants or a dusting of icing sugar just before serving.
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