Wednesday, July 8

Tiramisu with Red Berries

Here it is! Brought to you by my Luxembourgish neighbor.

Tiramisu with Red Berries

Serves 4 - use an 8x8 inch pan (or 4 ramekins)

4-5 cups of fresh red berries* (strawberries, raspberries, red currants)
100 grams of sugar (a heaping 1/2 cup)
2 egg yolks
1 egg white
500 grams of Mascarpone (a bit more than 1 lb)
2 spoonfuls of Cognac (optional)
Pack of Lady Fingers

*She didn't give me an amount - this is about what I used. A scientific measurement is not required :) Use what you have.

Mix the sugar, egg yolks and Mascarpone together. In a separate bowl beat egg white until stiff. Fold egg white into Mascarpone mixture.

Heat berries in a sauce pan. Add Cognac.

Layer ingredients as follows: Lady Fingers, berries, Mascarpone mixture. Repeat and top with fresh berries. Refrigerate before serving. Can be made the night before.

My Notes:

:: I followed her recipe exactly when I made it, except for the Cognac which I didn't have.

:: I used all three berries. Next time I would not include the currants. They are VERY seedy and the seeds are quite large.

:: Just heat the strawberries and gently stir in the raspberries off of the heat. They just don't hold up when heated.

:: If your berries are very sweet and fresh, I'd use less sugar. A scant 1/2 would be fine.

:: I know some people feel uncomfortable eating raw eggs. . .I'm sure there is a substitution. Any ideas?

:: I think this is better served in individual dishes or ramekins.

Enjoy! It's delicious!


Erin M. said...

If you wash the outside of the eggs before cracking them, they are safe to eat! Looks yummy.

andie said...

That looks SOOOOOO good. I always use an egg substitute when baking with being vegan and because my kiddies like to eat the raw cookie dough, etc. It's found in most health food stores.
Thanks for the recipe!

Marcel Dias Pitelli said...

Oh, my god!

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