Sunday, February 2, 2014
Recipe: Messing with a classic - creating a Summer Tiramisu
There are a heap of recipes that have stood the test of time, that have earned the status of "classic". They are flavours that are known and loved, so if you mess with them, you better be prepared for the fallout.
With the bounty of fresh berries at the moment, I wanted to make something that showcased them but that was also a bit of a decadent dessert. So I came up with the idea of playing with the flavours of tiramisu. I replaced the traditional coffee and chocolate - flavours that I think of more as for winter - with light citrus and berries.
The reaction was, well, mixed. Everyone really enjoyed it but with the thought of tiramisu in mind they were confused. I got a lot of "I like it but it isn't tiramisu" comments. Maybe I should call this a creamy berry pudding or something - if you can think of a better name let me know in the comments!
There is quite a bit of booze in this (plus raw egg so definitely not one for pregnant ladies), but the liqueur is all about the flavour. The recipe uses both orange and raspberry liqueurs, I used cointreau and an amazing raspberry nectar made by Centennial Vineyards in the Southern Highlands of NSW, but there are a heap of options out there. And the lemon syllabub has both wine and brandy in it, but trust me, I could eat it by the spoonful, it is just that delicious, and adds a fantastic tart element to offset the creamy richness of the mascarpone.
I have no idea how people take good photos of tiramisu, presentation wise, it looked as it always does like a bit of a mess when spooned out, but then again it getting a photo would have been tricky as it disappeared very fast. So I may have messed with a classic, and it may actually need a new name, but it would appear this was a success.
Have you played with any classic recipes recently? How successful was it?
Juice of one orange
3 tbsp cointreau (or other orange flavoured liqueur)
30 (ish) sponge-finger biscuits
3 eggs, separated
1/2 cup caster sugar
500g mascarpone cheese
3 tbsp raspberry liqueur
1/4 cup caster sugar, extra
1/3 cup thickened cream
mixed berries (I used a punnet each of raspberries, blueberries and strawberries)
lemon syllabub (recipe below)
Place the orange juice and cointreau in a shallow bowl.
Beat egg yolks and sugar until light and fluffy. Fold in the mascarpone and raspberry liqueur until just combined.
Beat egg whites and extra sugar until soft peaks form. Gently fold into the mascarpone mixture and then fold in the thickened cream.
Dip half of the biscuits into the orange juice mixture and place in the bottom of a 8-cup capacity rectangular dish. Spread half the mascarpone mixture over biscuits, then sprinkle over with half the berries. Repeat with the remaining biscuits and mascarpone mixture but reserve remaining berries. Cover and refrigerate overnight.
An hour or so before serving top with lemon syllabub and remaining berries.
1/3 cup caster sugar
1 1/4 cups cream
1/3 cup white wine
Thinly peel lemon. Place the peel and juice of the lemon in a measuring cup and add enough brandy to make half a cup. Cover and let stand overnight.
Strain the juice/brandy mix discarding the peel and any pith from the lemon, add the wine and sugar to the juice/brandy and stir till dissolved.
Beat cream till soft peaks form then very slowly beat in the lemon mixture. When the cream holds its shape spoon over the tiramisu.