Yesterday we took a little day trip down into Italy. My uncle Tim has been staying with us in Verbier recently and he decided to take us for lunch at a little place just over the Grand St Bernard Pass as a thank you. It was such a lovely day. We went on two walks with the dogs - one before lunch up at the top of the pass among all the mountain flowers and rocks and then a second afterwards in the green and grassy valley.
We ate a delicious lunch of local dried meats and a variety of pastas. Afterwards I introduced mum and Tim to affogato, one of my favourite light puddings (it's a scoop or two of vanilla ice cream or gelato drowned in an espresso - the perfect creamy end to a heavy meal).
Our trip to Italy brings me nicely to one of my favourite desserts: tiramisu. I made tiramisu for the Daring Bakers before but the recipe was very complicated and slightly too sweet (though I loved making my own marscarpone and savoiardi). Mum was given this recipe on a piece of paper by a lady in Italy last autumn. It has made tiramisu a regular fixture in our house. My uncle Tim has become a little bit obsessed by it and so mum has been making it on overdrive. It's surprisingly addictive.
I made it for my birthday BBQ a few weeks ago and for the first time paired it with a bowl of macerated strawberries and raspberries. A whole new level. I tried the combination for a second time last weekend for a dinner party we were bringing dessert to and it had great reviews again. It's a fabulous recipe I'm sure I will keep on making it regularly for many years to come.
(On another note, look how much Arthur has grown!)
Tiramisu with Macerated Summer Fruits
(exact recipe source unknown)
For the tiramisu:
150g caster sugar
300ml strong coffee such as espresso
cocoa powder for dusting
Separate the eggs and place the yolks and caster sugar into a mixer. Whip until pale and thick - the whisk should leave a trail when lifted. In a separate big mixing bowl, beat the marscarpone until smooth. Add 1/3 of the yolk mix and fold until combined to loosen. Add the rest and fold until smooth. Wash the mixer bowl and dry carefully, then whip the egg whites until stiff peaks form. Fold a third into the marscarpone mix, then finally fold the rest in. Briefly dip each spongefinger into the coffee then place into the bottom of a big serving dish. Keep going until you have a full layer over the bottom. Spoon over half of the marscarpone mix. Make another layer of spongefingers then finally spread the rest of the marscarpone mix over the top. Put in the fridge and chill for at least 4 hours before serving. Just before you serve dust the top liberally with cocoa powder.
For the macerated summer fruits:
1 tbsp caster sugar
1 tsp lemon juice
Place the raspberries in a medium sized serving bowl. Slice the strawberries and add them. Sprinkle over the sugar and lemon juice and lightly stir. Leave for at least an hour, stirring occasionally.