Thursday, May 24, 2012
Berry Lemon Tiramisu
Children grow taller and wiser.
Friends come and go in your life. New friendships spark and old friendships are treasured.
You become more forgetful and time passes more quickly. You conquer a fear.
You fall more deeply in love.
You become more comfortable with yourself. You learn something new.
Starting now. But first, a little dessert.
Adapted from the beautiful book, Ripe by Nigel Slater. Makes 4 servings.
For a printable version, click here.
Feel free to use any berry you like in this tiramisu, just make sure they are incredibly fresh and sweet. My boys and I had just been strawberry picking, so that's what I used. I'm imagining blackberries and lime curd would make for a wonderful version as well. Traditional tiramisu uses mascarpone in the mousse, which I like very much. I've also made this recipe with creme fraiche when I couldn't find mascarpone and I actually like that flavor better! Use which ever you like.
I used 4 6oz ramekins to make the individual tiramisu. To make the tiramisu in a single container, such as an 8 x 8 inch baking dish, you'll need to double the amounts for the mousse and whipped cream. You may need more than double the amount of cookies, wine and berries to cover the bottom of your dish.
1/2 cup mascarpone cheese or creme fraiche, room temperature
1/4 cup best quality store bought lemon curd (to make it yourself, check out my favorite recipe)
2 tsp sugar, divided
1 egg, separated
1/2 tsp lemon zest
1/3 cup heavy cream
1 cup berries (slice strawberries thinly if using)
1/3 cup raspberry wine (or 1/4 cup white wine and 1 tbs berry liquer such as framboise or creme de casis)
6 ladyfinger cookies (For this recipe you'll need to find crunchy cookies, not the soft sponge cake ladyfingers. I found them in my grocery store labeled as savoiardi cookies and also at Cost Plus World Market)
In a mixing bowl, beat the mascarpone, lemon curd and 1 tsp of sugar. Add the egg yolk and beat until fluffy. In a separate bowl, beat the egg white until it holds stiff peaks. Fold the egg white into the cheese/lemon mixture until just incorporated. Set aside.
Beat the heavy cream and the remaining teaspoon of sugar until the cream holds soft peaks. Set aside.
Pour the wine into a shallow dish such a a baking dish or pie pan. Lay the ladyfingers in the wine and let them soak for a minute. Flip them over and let them continue to soak. You want them to absorb as much of the wine as possible. Break 4 of the ladyfingers in half and lay them on the bottom of your ramekins. Break up the other two cookies and use them to fill any gaps on the bottoms of the ramekins. Lay the berries in a single layer over the cookies. Evenly divide the lemon mascarpone mousse into the ramekins and gently spread it over the berries. Carefully spread 1/4 of the whipped cream over the mousse in each ramekin. Top with any remaining berries. Cover with plastic wrap and refrigerate for at least 6 hours. Overnight is better.