,,One of the delights of life is eating with friends, second to that is talking about eating.
And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends. ,,
-Laurie Colwin

Tuesday, June 22, 2010

Strawberry tiramisu

In Ireland we use to make a lot of this dessert but here in Estonia we have a big problem with finding good fresh organic eggs. I have been making the wonderful Italian tiramisu dessert for many years and in many ways now. It had been a huge success with all my friends – even with the Italian ones. I will never use raw eggs in any recipes if I’m not sure for the quality. The recipe I have made here deviates slightly from the classic Tiramisu and turned in a bullet proof recipes with no raw eggs and for an original look I served in a glass different that the classical way. If you wish to prep a classic recipes keep in mind that these eggs will not be cooked. So better use really good and fresh eggs. And consume the tiramisu within a day.
Tiramisu is an 'Italian Trifle" because, like any trifle, it is made by layering cake, that have been soaked in spirits, with a rich custard (Zabaglione) that has been mixed with mascarpone cheese. Zabaglione is rich Italian custard that is made by whipping egg yolks, sugar, and strawberry liqueur in my case over a water bath.
Mascarpone is a soft immature cheese, thick, buttery, sweet cheese, with a delicate flavor, produced from cow's milk with the texture of sour cream.
Basic Tiramisu is made with Mascarpone cheese, raw eggs, sugar, espresso coffee, ladyfingers, liquor and the top of the Tiramisu is garnished, first with a dusting of cocoa powder, and then with shaved or chopped semisweet chocolate. Heavy cream is an optional ingredient. The richness depends on the quantity and quality of each ingredient, and the care of preparation.This variation on the classic tiramisu recipe mixes the flavor of coffee with strawberry for a delicious and colorful effect.Prepare this some hours ahead so all of the flavor came together and the ladyfingers are fully soften. Here is the way I prepared this different Tiramisu for 10 persons:
600 g fresh strawberries
10 egg yolks
150 ml heavy cream
150 g sugar
50gr vanilla sugar
200 gr white chocolate or strawberry chocolate
100 ml strawberry liqueur
1kg mascarpone cheese
250 gr ladyfingers biscuits
150 ml chilled espresso
100 g chocolate
Cut off the tops of the strawberries and slice. Reserve 10 whole berries for garnish.
Over double boiler, beat together - with a wire whisk - the egg yolks, sugar, vanilla sugar and cream. Cook beating constantly until thickened to pudding consistency. Leave to cool. Whisk occasionally while Zabaglione is cooling then add the melted white chocolate and strawberry liqueur. Fold in the mascarpone and mix until smooth.

Spread or pipe out 1/3 of the cheese mixture on bottom of each glass then add soak ladyfingers in espresso, and layer with half of the sliced strawberries.
Repeat with the next ladyfingers, espresso, remaining cheese mixture, and sliced strawberries top with remaining cheese mixture.
Sprinkle chocolate shavings over cream mixture, and garnish with 2 reserved strawberries and some ladyfingers.

Enjoy. Pin It Now!


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