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Blueberry Tiramisu in a glass fresh from the fridge |
Recently I was making Tiramisu for our afternoon tea
time (or should I say coffee time) snacking pleasure. Nothing compares to a cup
of fresh brewed espresso coming with a fresh made Tiramisu well cool and fresh
from the fridge for dessert or in the afternoon, ever. But making Tiramisu is not
something that is very easy to do. The major problem is that the non availability
of two of the main ingredients. One of them is Mascarpone, a mild creamy Italian
fresh cheese with 80% of fat content. Mascarpone has to be fresh when working
with it but it turns very quickly bad so you have to do something with it as
fast as possible. On top of it, when you get the imported stuff over here, it
is very expensive and already has passed a long time of transport before being put
in the shelves here. The other one is Ladyfingers, an English type of a dry biscuit.
This one is very rare to find and very expensive as well indeed as it is directly
imported. But I make my own ladyfinger type of biscuit so I am always only left
with the problem on where to get the mascarpone.
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:
Ingredients:
- 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
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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.
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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.
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Egg white and powder sugar whisked until firm |
Now continue to
fold in the mascarpone egg yolk mix carefully and slowly under the egg white
mix, not to beat out the air of the egg white mix.
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.
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Ladyfingers soaked with espresso laid out as the bottom layer |
After
the floor of the serving vessel (I took a nice jar to make my Tiramisu in), put
half of the mascarpone mix on top
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First two layers of ladyfinger and Tiramisu creme mix |
Then proceed with the rest of the biscuits.
Soak them in the coffee mix and then lay them out on top of the mascarpone.
When done, put the rest of the mascarpone mix on the biscuit layer. Now you are
actually done. You can place some blueberries on top of this mix for decoration
purposes. Now you have to put your Tiramisu for at least a few hours in the
fridge. Then you should be ready to serve it up…
blueberry tiramisu...sounds 'exotic'!!!! wud love to have a try on this one and see how it really taste;)
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