TUSCANY
Tiramisù al lampone
Tiramisu is probably the best known of all Italian desserts, with its signature combination of coffee, cream, and sponge. But across Italy you can find this creamy trifle in more unusual guises, particularly in summer when berries abound. I enjoy overhearing people in the market discussing what they plan to do with their purchases and have often heard someone say the fruit box they are holding in their hand is destined for a strawberry or raspberry tiramisu: delicious, fresh and slightly unexpected. This recipe is for one large tiramisu, but you can make individual portions in glasses if you prefer (as pictured). – Amber Guinness
PREPARATION: 30 minutes, plus standing and chilling time
SERVES 6
- 650 g (1 lb 7 oz) raspberries, rinsed
- juice of ½ lemon
- 100 ml (3 ½ fl oz) sweet marsala wine
- 75 g (2 ¾ oz) caster sugar or superfine sugar
- 4 organic egg yolks
- 500 g (1 lb 2 oz) mascarpone
- 3 organic egg whites
- about 24 savoiardi (ladyfinger biscuits)
Roughly slice the raspberries in half—some will disintegrate into a jamlike texture, which is fine. Place in a bowl and cover with the lemon juice, marsala, and 1 tablespoon of sugar. Cover and set aside at room temperature for at least 1 hour or up to overnight in the fridge.
Using handheld electric beaters, whisk the egg yolks with the remaining sugar for 2-3 minutes until thick and pale and the sugar has dissolved. Whisk in the mascarpone and set aside.
In a clean metal bowl and with clean beaters, whisk the egg whites to form soft peaks. Be careful not to take it to stiff peaks or the tiramisu will be dry rather than creamy. Gently fold the egg whites into the mascarpone mixture to make a loose velvety cream.
By now the steeped raspberries should have released some lovely ruby juices into the wine and lemon juice. Tip them into a small colander over a wide bowl to separate the liquid from the pulp (the bowl should be large enough to dip the biscuits into). Transfer the raspberry pulp to a small bowl.
Half dip the biscuits, sugar side down, into the strained raspberry liquid. Cover the bottom of your serving dish with a layer of dipped biscuits, sugar side up, then spoon over a third of the boozy raspberry pulp, spreading it out evenly. Spoon over half the mascarpone cream, smoothing it out with a spatula or the back of a spoon. Repeat with another layer of dipped ladyfingers, half the remaining the raspberries and the rest of the mascarpone. Mix together the remaining raspberry pulp and soaking liquid and spoon over the top.
Cover and leave in the fridge for at least 4-6 hours, or overnight so the flavors and textures come together. Remove from the fridge 30 minutes before serving.
VARIATION
LEMON TIRAMISU: Grate the zest of 5 lemons. Combine 200 ml (7 fl oz) homemade or shop-bought limoncello, 100 ml (3 ½ fl oz) water, 50 g (1 ¾ oz) caster sugar and 1 teaspoon of grated lemon zest in a small jug or bowl. Stir to dissolve the sugar and set aside. Make the mascarpone cream, whisking the egg yolks with 60 g (2 oz) caster sugar. Add the remaining lemon zest (reserving a little for garnish), 1 tablespoon at a time, then whisk in the mascarpone. Continue with the recipe as described, replacing the raspberry liquid with the lemon mixture. Cover the first layer of dipped biscuits with half the cream, then repeat with a second layer of biscuits and the remaining cream. Sprinkle over the reserved lemon zest, then cover and chill.
Excerpted from Italian Coastal, by Amber Guinness
© Thames & Hudson Australia 2024
Text © Amber Guinness
Reprinted by permission of Thames & Hudson Inc
Recipe photo credit: © Saghar Setareh
