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Every bite of forest fruit tiramisu brings the feeling of a frizzy chill rain on a spring day when the wind plays through the branches of the blooming trees and shakes of their flowers and their perfume uplifts you and energizes you. You feel like dancing in the rain and enjoying every drop. This delicate cake is a combination of tastes and sensations, moist ladyfingers covered in a light mascarpone cream accompanied by bursting sour-sweet fruit aromas in every bite and a refreshing feel after eating indulging into it.
The greatest thing is that tiramisu is the perfect cake for hot days because it doesn’t need using the oven, it’s easy to make and it’s very refreshing.
Forest fruit tiramisu
6 egg yolks
175g caster sugar
300ml pot double cream
2 x 250g tubs mascarpone
1 tbsp vanilla extract
150ml marsala or sweet wine
24 sponge fingers
icing sugar , to dust
Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for another 1 min until cool. In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks. Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hrs. Dust the tiramisu with icing sugar just before serving in big bowls.
Like the sweet life (La dolce vita!), share it and enjoy it with the loved one. As what is made out of love must give back love.