|Blueberry Tiramisu in a glass fresh from the fridge|
Recently I found a place that had fresh mascarpone, so I had to get a pot, even at an elevated price. After making Tiramisu for us there was some of it left. Not wanting it to go to waste, I was trying out something new. Having a box of blueberries left in the fridge as well, I was making a blueberry Tiramisu. After having eaten nearly the whole serving in one afternoon, I thought I have to share this recipe. It’s not difficult to make and it’s just so refreshing and tastes creamy, light and fruity. Here it goes:
- 3 eggs
- 1 pack vanilla sugar (I make my own vanilla sugar by mixing my empty fresh vanilla pods with sugar and infusing everything for a few weeks)
- 100 g powder / fine grain sugar
- 500 g Mascarpone
- 1 pinch of salt
- 150 ml espresso
- 3 cl of Amaretto
- 10 – 15 ladyfinger biscuits
- 150 g blueberries
|Ingredients ready for baking|
Open the eggs and separate the egg white and the egg yolk. Mix the egg yolk with half o the powder sugar and the vanilla sugar. If you use a mixer, mix it at the highest pace for about 3 – 5 minutes until the egg yolk will turn whitish and the sugar has been completely dissolved. The mix should be creamy and firm. Now add the mascarpone to the mix. Then puree the blueberries and add it to the mix.
|Blueberry Mascarpone and egg yolk mix|
Now take the egg white and add the pinch of salt. Start beating the egg white and slowly bit by bit pour the powder sugar slowly in the egg white that should start turning firm now. When the egg white is nice and firm, you can do the inversed bowl test (my favorite hehe). Take the whisking bowl, turn it upside down. When nothing falls out you are sure that your egg white is ready.
|Egg white and powder sugar whisked until firm|
Now mix the amaretto and the espresso in a plate. One by one soak the front and the back of every biscuit in this plate so it can soak up the espresso amaretto mix. Then place the biscuit to cover the bottom of the serving bowl or glass or whatever you want to prepare the Tiramisu in.
|Ladyfingers soaked with espresso laid out as the bottom layer|
|First two layers of ladyfinger and Tiramisu creme mix|