Lemon Ti­ramisu with Blue­ber­ries


Good - - FOOD -

This is a lighter ver­sion than reg­u­lar ti­ramisu, and is a won­der­ful sum­mer­time al­ter­na­tive.

Makes 6-8 por­tions

5 fresh or­ganic eggs,

sep­a­rated 5 Tbsp white sugar 400g mas­car­pone 1 cup lemon curd ¾ cup limon­cello

2 cups lemon syrup (mix­ture of juice of 1 lemon, 2 cups wa­ter and 2 Tbsp white sugar heated un­til sugar is dis­solved) 30 Savoiardi bis­cuits blue­ber­ries, to gar­nish In a stand mixer, whisk the egg whites in a clean, dry bowl for around 2 min­utes on a high speed. You want them white and fluffy, and stiff enough that they stay in the bowl if you turn it up­side down. Re­move the whites to an­other clean bowl. Now, us­ing the stand mixer again, whisk the egg yolks and the sugar on a medium speed, un­til they are pale and have dou­bled in size – around 3-4 min­utes. Scrape the sides of the bowl. Re­duce the mixer speed to low, and add the mas­car­pone. Grad­u­ally in­crease the speed of the beat­ers un­til you reach medium–high, and con­tinue to whisk 1 minute, un­til the in­gre­di­ents are smooth and com­bined. Scrape the sides of the bowl. Re­move the bowl from your mixer and, us­ing a metal spoon, care­fully fold the egg whites through the mas­car­pone mix­ture. Add the lemon curd to this mix­ture, and set aside. Pour the limon­cello and lemon syrup into a shal­low soup bowl. Mean­time, take a large, deep dish or bowl. Put 4 Tbsp of the mas­car­pone cream on the bot­tom of the dish, and use a spat­ula to smooth the cream over the base of the dish. Dunk the bis­cuits into the lemon mix, 2 at a time, for sev­eral sec­onds. Al­low them to soak up the liq­uid, and then hold them to drip-dry over the bowl be­fore trans­fer­ring them to your ti­ramisu dish. Cre­ate a layer of bis­cuits on top of your mas­car­pone layer. Add more dol­lops of mas­car­pone on to the top of the bis­cuit layer, and again gen­tly smooth over, us­ing your spat­ula. Re­peat with an­other layer of lemon-soaked bis­cuits, and fin­ish with a layer of your mas­car­pone cream. Top with a hand­ful of blue­ber­ries, and put in the fridge for sev­eral hours or overnight, so that the flavours amal­ga­mate. Recipes from The Fear­less Kitchen cook­book by MasterChef New Zealand fi­nal­ist and foodie Vanessa Bax­ter. Head to good.net.nz to read how Bax­ter is help­ing ed­u­cate street kids, and youth in pris­ons by teach­ing them how to cook. g

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