TIRAMISU WITH VANILLA MAS­CAR­PONE, CRUSHED CHER­RIES & WHITE CHOCO­LATE

Hello! Middle East - - LIFESTYLE -

“This is not a tra­di­tional tiramisu, but us­ing cher­ries, le­mon and white choco­late gives you a lighter-feel­ing dessert in­spired by the Amalfi coast.”

Serves 8 To­tal time 45 min­utes, plus chill­ing

IN­GRE­DI­ENTS • 2 oranges • 200ml/7fl oz le­mon syrup • 4 tbsp runny honey • 200g/7oz sponge fingers • 200ml/7fl oz good es­presso (cold) • 250g/9oz mas­car­pone cheese • 250g/9oz nat­u­ral yo­ghurt • 1 tsp vanilla bean paste • 250g/9oz ripe cher­ries • Ex­tra vir­gin olive oil • 100g/4oz white choco­late

1. Use a speed peeler to peel strips of zest from the oranges into a small pan. Squeeze over all the juice, add 100ml/4fl oz of the le­mon syrup and 2 tbsp of the honey, then sim­mer over a medium heat un­til you have a thick syrup.

2. Cover the base of a 24cm/9½in serv­ing bowl with half the sponge fingers. Mix the cold es­presso with the re­main­ing syrup then driz­zle half of it over the sponge layer, press­ing down lightly to help it ab­sorb the cof­fee mix­ture.

3. Whisk to­gether the mas­car­pone, yo­ghurt, vanilla paste and re­main­ing 2 tsp of honey un­til smooth, then spoon half into the bowl in an even layer. Re­move the stones from the cher­ries, tear­ing the flesh over the mas­car­pone. Lay the re­main­ing sponge fingers on top, driz­zle over the rest of the cof­fee and fin­ish by spoon­ing over the re­main­ing mas­car­pone.

4. Spoon the syrup and can­died peel over the tiramisu and driz­zle with a lit­tle ex­tra vir­gin olive oil. Cover and pop into the fridge for at least 4 hours, or overnight. Be­fore serv­ing, shave or grate the white choco­late over the top.

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