Summer Berry Tiramisu

I’ve had this recipe for a very long time. It came from the now-defunct Hotel du Vin (south of Auckland) with no chef name attributed to it. I’ve looked at it on occasion but thought it may be too time consuming or difficult. It isn’t really. In fact it’s a very simple process that just needs some time for the layers to chill or set.

I picked it for Christmas dessert. It looked sensational and showcased summer's lovely fresh berries.  It gives a nod to trifle but with more elegance.  I liked the individual portions - just the right size and no temptation to over-indulge.

I started making it on Christmas Eve then wondered if the sponge base would be soggy the next day. Thankfully it was fine and even tasted good the following day when we shared the last one.

Bill kindly made the individual moulds for me (personal mould-maker) and they worked a treat.

I could have added some embellishments such as a swipe of lemon curd or fresh raspberries dotted on the plate but it was just perfect as it was.

As another year draws to a close I am pleased to still be writing on this blog, perhaps not as often as I would like but that too is fine as I want to continue to enjoy baking, cooking and writing about it without every having to see it as a chore. 

Thank you for reading and for all your comments. Have a very good new year x

Summer Berry Tiramisu

Serves 6

You will need 6 ring moulds (without a base) 4cm high and 6cm in diameter (mine were 7cm in diameter)

1 store-bought plain sponge

1 cup mascarpone

1 cup icing sugar, sifted

¼ cup Limoncello (the original recipe used Kahlua but I preferred the more summery taste of lemons)

¼ cup cream (whipped lightly)

1 punnet blueberries

1 punnet strawberries, hulled & quartered

1 cup raspberry puree*

1 tsp gelatine

*For the raspberry puree I used defrosted frozen raspberries (with a few fresh ones thrown in) blended or mashed and then put through a sieve to remove the seeds. This makes a clear raspberry puree.  Sadly I can’t remember how many raspberries I used to make a full cup of puree as I just kept doing more until I got the right amount.

Using one of the ring moulds, cut three circles from the sponge then carefully cut them in half horizontally so you have six circles of sponge in total.

Grease the inside of the ring moulds lightly. Place on a small tray that can hold the six moulds.

Place the six sponge bases in the base of each ring mould. Using half of the Limoncello (1/8 cup), drizzle evenly over the sponge bases. Place in fridge whilst you make the next layer.

In a bowl, lightly mix the mascarpone, icing sugar, cream and remainder of Limoncello.  Spread evenly over the sponge bases and level the tops with a palette knife. Ensure there is enough space (about 1cm) at the top of each mould for the last layer of fruit and jelly. Return to the fridge for at least 3 hours until set.

Place the berries decoratively on top of the custard. Return to fridge.

Dissolve the gelatine in water as per instructions on pack using enough gelatine powder or sheets to set 250ml of raspberry puree. I used powdered gelatine as I did not have sheets.  This is my method: Pour 85ml of hot water into a small bowl and whisk in 2 teaspoons of gelatine powder until fully dissolved and no dry bits left. Gently warm the raspberry puree in a saucepan over low heat. Add gelatine/water and mix until completely dissolved.  Set aside to cool.

Cover the tops of the tiramisu moulds evenly with raspberry puree jelly. Refrigerate for an hour or until set.

Remove from fridge about half an hour before serving.  The desserts should slip fairly easily from the moulds onto individual plates.

Cranachan – and a Happy New Year

As a nod to my Scottish heritage and because it is Hogmanay (Scottish for New Year’s Eve) I’m giving you Cranachan as my last dish for 2011.  Whilst it’s known as a traditional Scottish dessert, it is not something our family ever ate.  I suppose the addition of alcohol prevented it from being served as family pudding, although that didn’t stop the huge glug of sherry soaking up the sponge in grannie’s trifle.  I have noticed the recipe more as an adult – perhaps it has just increased in popularity? 

As I don’t like whisky (shameful for a Scot to admit, I must say!), I have given the recipe a bit of a twist and used Limoncello.  The one pictured was made with frozen raspberries but I have also made it with fresh raspberries.  If you were feeling in the mood to indulge or celebrate New Year, you could also eat it as a celebratory special breakfast. Yes, well…..

2011 has been the first year of my food blog (anniversary coming up in January) and I can honestly say it has been the best thing for me, giving me a creative outlet I never knew I needed.  I have encountered so many like-minded people through their inspiring, innovative and sometimes humbling blogs and websites and at the first New Zealand Food Bloggers' Conference.  To all of you, bloggers and followers, I thank you.  You have each truly given me something to take forward into 2012.

I am including this post in Sweet New Zealand created originally by Alessandra here and hosted this month by Bron Marshall here.  Go there now for the kind of creativity I am talking about.

Happy Hogmanay and every best wish for 2012.

Lesley

Cranachan

Makes about 4 serves

This is the recipe I used after looking at many variations so feel free to adapt.

60g of medium oatmeal

2 tbsp brown sugar
150g of raspberries (if using frozen raspberries, add enough sugar to sweeten)
250mls cream

2 tablespoons of malt whisky (I used Limoncello instead of whisky)
2 tablespoons of runny honey

Heat a heavy based fry pan until hot. Add the oats and brown sugar stirring constantly until the oats have a light, nutty smell and are beginning to change colour. Keep an eye on the pan as the oats can burn quickly. Remove from pan and leave to cool. 

If you’re using frozen raspberries, heat them gently with enough sugar to sweeten to your taste (I used vanilla sugar) in a saucepan or in the microwave. Leave to cool. For fresh or frozen raspberries: Keep half the raspberries aside. With the other half, either blitz them briefly in a blender or mash them with a potato masher, not too finely. 

In a bowl whisk the cream to form firm peaks. Stir in 1 tbsp whisky (or, in my case, Limoncello) and 1 tbsp honey. 

Gently layer the components in individual serving glasses starting with the cream, followed by raspberries, then the crunchy oatmeal. Repeat with remainder and finish with a layer of thick cream and a sprinkling of oatmeal. 

Cover with plastic wrap and chill in the fridge for an hour or two. 

To serve, drizzle over a little extra honey and whisky or Limoncello, if desired. Serve with little shortbread biscuits.

Variations to try:

• Make a light version with Greek yogurt instead of cream.
• Use double cream (my preference but not available in New Zealand) instead of whipped cream.
• Add chopped nuts to the oats.
• Substitute blueberries, strawberries or mixed berries for raspberries.
• Use fine crumbs of crushed biscotti instead of oats.