SUMMER TIRAMISU

Serves 10

Prep time 30 minutes + 6 hours chilling

mixed berry compote

• 10 strawberries quartered

• 10 cherries pitted and cut in half

• 1 pack of blue berries

• 2 tbsp white sugar

• 10 pink peppercorns

• pinch salt

• 2 shots of cognac

• 1 sheet gelatin

• 5 eggs – separate egg yolks and whites

• 750g mascarpone cheese

• 105g white sugar

• 1 pack ladyfinger biscuits

• berry jam or homemade mixed berry compote

• zest and juice of 1 orange

• 10 strawberries, diced

• 2 cups black currant or cherry juice • 5-6 shots of Pedro Ximénez sherry

to make the mixed berry compote

• Put ingredients in a slow cooker and stir to combine. Cook over low setting for 6 hours or on high for 3 hours.

• Remove half the liquid from the compote and add to the cherry juice. Blend the rest of the fruit and liquid.

• Soak gelatin sheet in room temperature water for 30 seconds and squeeze water out. Transfer gelatin to blended compote and stir to combine. Refrigerate in an airtight jar for compote to thicken for at least 2 hours.

to make the summer tiramisu

• In a stand mixer, beat egg whites till fluffy. Add half of the sugar gradually and beat till egg whites are glossy and firm. Set aside or transfer to another bowl.

• In a stand mixer, using a different mixing bowl, beat egg yolks and the remaining sugar until pale and creamy – approximately 4 minutes.

• Add mascarpone to mixture and beat in 3 separate additions. Always combine to smooth before adding more mascarpone.

• Add ¼ of the egg whites to the mascarpone mixture. Combine to lighten up the texture of the mascarpone mixture.

• Gently fold in the rest of the egg whites, using a ‘figure 8’ motion. The mixture should be light and fluffy.

• Prepare 10 glasses for individual portions of summer tiramisu. Prepare a flat plate for soaking ladyfingers. You may need to cut the ladyfingers into half to fit your glass.

• Add 1 shot of orange juice, 1 shot of Pedro Ximénez and 1 shot of cherry juice to the plate. Dip both sides of the ladyfinger quickly to soak up the liquid. Do not immerse for too long, about 1 second per side.

• Layer the liquid soaked ladyfinger in the glass, followed by a scoop of mascarpone mixture, followed by a teaspoon of compote. Repeat the same order 3 times or until your glass is full.

• Top the summer tiramisu with diced strawberries and orange zest.

• Cling wrap the individual summer tiramisus and refrigerate for at least 4-6 hours or overnight to set.