Fruit tiramisù
Yesterday I finally prepared the fruit Tiramisù using the recipe that Doppiozero shared on Facebook last week.
I usually prepare this traditional Italian dessert using a pâte à bombe that is a mixture used as a base for making a lot of mousse-like desserts; basically it's made pouring a very hot sugar syrup (cooked at 121°C) over egg yolks and whipping this mixture until it's completely cold....this method (I'll explain it better in the next post writing my tiramisù recipe) is quite hard if you are not expert, instead the Doppiozero recipe is very easy and it's really good for those who want a delicious dessert without spending a lot of time in the kitchen; the reason is that Doppiozero is a catering company that "make everything by hand as true Italian grandmothers would do" so all their recipes are easy and genuine.
Try this Tiramisù and you'll surely become addicted to it!
For a good Tiramisù you'll need a good sponge cake...
Ingredients for the sponge cake
Use a 24 cm diameter tin, preferably a spring form cake tin
5 fresh free range eggs at room temperature
150 gr caster sugar
150 gr plain flour
1 sachet of vanillina or half a spoon of vanilla extract
Method
Preheat the oven to 180°C/350F/Gas 4.
Grease the tin with some butter and dust it with a little bit of flour.
Beat the eggs with the sugar using an electric beater on the highest speed until pale and fluffy. It takes about 20-30 minutes.
Fold in the sieved flour and the vanilla very gently without knocking out the air. It takes about 5-10 minutes to do it properly. Do it in he same direction and lift the eggs mixture to incorporate the flour with circular movement.
Bake for 25-30 minutes or until golden-brown on top and a skewer inserted into the middle comes out clean. Do not open the oven before 25 minutes.
Let the sponge cake cool down and then slice it as you would do with a bread loaf. The slices must be half a centimetre thick.
Ingredients for the tiramisù
For a rectangular tray 30 cm x 20 cm, 6 cm depth
1 sponge cake, sliced
6 fresh free range eggs at room temperature
500 gr mascarpone
120 gr caster sugar
1 good cup of fresh squeezed orange juice
mixed berries
Method
First of all, separate the eggs carefully putting the yolks and the whites in 2 separate bowls; pay attention not to break the yolks: if some of the yolk goes into the whites the latter never get stiff.
Whisk the egg yolks with 60 grams of sugar using an electric beater on the highest speed until pale and creamy (at least 20 minutes, preferably 30 mins).
Fold in (very low speed) the mascarpone into the egg mixture until well combined.
In another very clean bowl start whipping the whites, after a couple of minutes pour in the remaining 60 grams of sugar and keep beating until stiff.
Fold very gently into the mascarpone and egg mixture, little by little.
At the end of this process your Tiramisù cream is ready and looks creamy and smooth.
Put the slices on a tray forming a layer, pour on with a spoon some orange juice then top with half of your beautiful cream and the berries. Make another layer: sponge cake, orange juice, cream and berries.
Put the Tiramisù in the fridge for at least 6 hours before serving, preferably overnight.
