The Tiramisu saga : Tiramisu aux Fraises et aux Framboises, Strawberry and Raspberry Tiramisu

The Tiramisu saga : Tiramisu aux Fraises et aux Framboises, Strawberry and Raspberry Tiramisu

Strawberry and Raspberry Tiramisu

For 6 servings :

4 egg yolks

150g (5 ounces) of sugar

250g (1 ½ cups) unsalted mascarpone cheese, chilled

4 tablespoons of sour cream

½ cup hot raspberry tea (or any flavour you like)

24 ladyfingers

2 tablespoons vanilla extract

1 kilo of fresh strawberries (2.2 lbs)

375g of fresh raspberries (13 oz)

Orange blossom

Pistachio powder (optional)

You need 6 whisky glasses.

Raspberry coulis :

200g of raspberries (9 oz)

½ lemon juice

2 tablespoons of sugar

Heat some water to make the tea.

Make the raspberry coulis : wash raspberries, put them on absorbing paper and then in a bowl.Add sugar and lemon juice.Put the mixture in a food processor. Press through a sieve.

Wash strawberries and cut them in two halves, then put them in a bowl with 1 or 2 tablespoons of sugar and one tablespoon of orange blossom.

Using an electric mixer, beat egg yolks and sugar until pale yellow. In another bowl, beat mascarpone and sour cream. Add vanilla extract. Using a rubber spatula, fold the egg yolks into the mascarpone mixture.

Put hot tea in a small bowl. Put the ladyfingers one by one in the tea bowl, very quickly so they do not collapse !

Spoon some mascarpone over the bottom of the glass. Then arrange 2 or 3 "soaked" ladyfingers in a single layer and cover with some raspberry coulis. Arrange strawberries around the edge and on top to cover.Place the remaining ladyfingers in a single layer over the strawberries and brush their tops with the remaining coulis. Spoon again the remaining mascarpone mixture over the ladyfingers, to the 3/4 of the glass. Cover with film and refrigerate at least 3 hours. When the tiramisu is very cold (meaning when the cream is firm), arrange raspberries on top to cover completly.

Sprinkle some pistachio powder on top of the raspberries.

From: http://afoodiefroggy.canalblog.com/archives/2007/05/09/4894200.html