Reading the “Rich and Creamy Tiramisu” recipe from Bam’s Kitchen inspired me this week-end and I thought of many possible variations on the theme. I usually prefer my desserts with some fruit, and have long been making my own version of tiramisu using speculoos (cinnamon and clover crunchy biscuits) and pears instead of ladyfingers. But this time, I tried a more original association of flavours! It may seem a bit surprising at first glance, but trust me, it is tasty, and very fresh.
Tiramisu means litterally “pick me up” in Italian. I did a bit of research, looking for the origin of the name… there are many many different stories and no real way to tell which one is the right one ! But here is the one I favour: it is said that tiramisu was an energetic dessert made to help women gain back their strenght after childbirth. I don’t know if this is true, but the least I can say is that the dessert is energetic indeed!
Looking at some recipes, it seems like there are two ways of making tiramisu cream : one with mascarpone and whipped cream, the other with mascarpone and whipped eggwhites. Personally I like the one with eggwhites better as it is a bit lighter on the stomach..then again, it’s always tiramisu, which means it is rich, and that’s how it should be!
8 Biscuit de Reims (they are like ladyfingers, except they are pink..if you cannot find any, ladyfingers will do just fine)
250 g mascarpone
80 g caster sugar
2 cl pastis (aniseed-flavoured liquor)
2 ripe grapefruits
2 tbsp honey
4 tbsp amaretto
1. Separate the egg yolks from the whites. Whip up the eggwhites until firm, you should be able to turn the bowl upside down without them falling.
2. In another and bigger bowl mix together mascarpone, egg yolks, pastis and sugar
3. Slowly and carefully add the egg whites, make sure you don’t break them. Put the mascarpone cream back in the fridge.
5. Peel the grapefruits, not leaving any white skin, and detail into segments.
6. Then put the slices in a pan and pour the honey on top. On a low fire, coat the grapefruit segements with the honey. Then take them out of the pan, and reserve on the side to cool.
7. Pour some amaretto in a deep plate, this way it will be easier to dip the biscuits in it. You could also use grafruit juice if you want.
8. Everything is now ready, you can assemble the tiramisu. You should have at hand:
– the mascarponse cream
– the honeycoated grapefruit segments
– the biscuits
– the amaretto
– individual glass containers
9. Dip the biscuits in the amaretto until soaked and lay them at the bottom of the glass. Place a few spoonfuls of the mascarpone-pastis mixture on top of the biscuits. Then lay the grapfruit segments on top of the cream. Add another layer of cream. And add the final touch: a few crumbs of biscuits to decorate.
10. Leave in the fridge for about 2-3 hours so that the cream sets. Serve cool as dessert after a light meal (it’s kind of heavy, even using the eggwhite version)