I am not a lover of traditional Tiramasu, but this version is absolutely delicious. I gave the recipe to a friend of mine recently who wanted a large pudding for guests coming for lunch. This is a large pudding and a little goes a long way as it is quite rich. He made the pudding and all his guests were ecstatic. From what he said I think he will be making it again in the future by popular request.
The Italian translation for tiramisu is “carry me up.” Also known as Tuscan Trifle. Tradition tiramisu is a pudding-like dessert that usually consists of sponge cake or ladyfingers dipped in a liqueur, then layered with grated chocolate and rich custard. Tiramisu was originally made as a loose custard, it is only in recent years that using mascarpone cheese has come into fashion. It was first made, according to researchers, in the 1970’s but there is a story that believes it was made much earlier than that, in fact in the 1600’s. The story goes that a dessert similar to tiramisu was created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de’ Medici III (1642-1723), in whose honor the concoction was dubbed zuppa del duca (the “duke’s soup”). He brought the recipe back with him to Florence. In the 19th century, tiramisu became extremely popular among the English intellectuals and artists who lived in Florence. The dessert made its way to England, where its popularity grew. (Linda Stradley, What’s cooking America)
Well, here is the recipe. I didn’t have any Grand Maniere when I made this so substituted half and half brandy. It was delicious.
Raspberry and Orange Tiramasu Serves at least 6
- 6 egg yolks
- 175g/6oz caster sugar
- 284g double cream
- 2 x 250g tubs mascarpone
- 2 tbsp vanilla extract
- 100ml freshly squeezed orange juice
- 100ml Gran Maniere (or half brandy half Quantro)
- 24 sponge fingers
- 350g/12 oz fresh raspberries
- Place a heatproof bowl over a pan of simmering water. In the bowl, whisk the egg yolks and caster sugar together until pale, creamy and doubled in volume. Remove from heat and whisk for 1 minute to cool.
- In another bowl beat together the cream, mascarpone and vanilla extract until combined, thick and creamy. Fold into the creamy yolks.
- Combine the orange juice and Gran Maniere then dip in half of the sponge fingers and arrange over the bottom of a serving dish. Pour over half the creamy mixture then top with most of the raspberries (reserve some of the best for decorating the top). Repeat layers finishing by decorating the top with raspberries.
- Cover and chill for 2 hours.
Tasty Advice 