Wednesday, August 10, 2011

Quick and dirty tiramisu

I've noticed lots of recipes call themselves tiramisus even if they don't have mascarpone or coffee. Basically it has come to mean anything with a cream base and layered. I'm good with that. I also love how you can type in the ingredients you happen to have at home into Google and find a recipe. That's what I did yesterday with gingerbread and raspberries and got some inspiration for my own recipe. Which I had to share with you!

Juliette and I picked some raspberries in the morning at this farm near our place. I'm a real sucker for these kinds of places. And I think it's a pretty good price, too, or at least not more than you'd pay in the store.

So, here we go:
  • Take some of your raspberries and mash them up with a fork. Add sugar to taste.
  • Crumble up some gingerbread (or any other cake or cookie you have around. Why not Oreos? Mmmm.)
  • Take 250 grams of mascarpone (that's about 9 ounces) and beat with some liquid cream and sugar. I used about 10 cl (about 3.5 ounces) of crème liquide (15%) and sugar to taste. This is to lighten the mascarpone a bit. Plus, I'm a bit wary of using raw eggs in recipes as most of the real tiramisu ones called for. This is a nice alternative.

Now's the fun part. Take your ingredients and start layering to your delight.



I put the gingerbread bits at the bottom of my glass, then the crushed raspberries, then a nice dollop of the mascarpone. And a few raspberries on top for decoration.




Chill in the fridge an hour or two if you can wait that long, because I find that the raspberry mixture blends in with the gingerbread flavor that way.

And enjoy!

3 comments:

Michelle said...

that looks delicious, will definitely try it! I have a great chocolate tiramasu recipe which is not a tiramasu! I will make it soon and share it with you

Jenenz said...

Have you thought about being a food blogger? I've learned many techniques from you. And the photos enhance the experience. Must try this recipe!

Deidre said...

YUM!