Blueberry tiramisu

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

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 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.

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

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…