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Tiramisu with blueberries and lemon

Tiramisu with blueberries and lemon

Name: Tiramisu with blueberries and lemon
Total time: 30 min
Ingredients: 7 large egg whites; 2 large eggs; 200 g sugar (+ two additional tablespoons); 150 ml lemon juice; 50 g lemon zest; a pinch of salt; 60 g unsalted butter; 15 g sweet cream; BAM Blueberry dressing; 450 g mascarpone cheese; 170 g BAM white chocolate; 230 g sweet cream; baby biscuits

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 13

The classic tiramisu is a dessert where coffee plays the main role. It is joined by cocoa powder, baby biscuits, sweet whipped cream and mascarpone cheese.

This time, we will replace the coffee and cocoa powder with lemon curd and blueberries and serve tiramisu with blueberries and lemons. Lemon and blueberry are two ingredients you might not immediately associate, but when you taste them in this recipe, you''ll wish you hadn''t done it sooner!

How to make my tiramisu really good?

Use the "quick soak" technique when soaking . A quick dip on the bottom and top is enough. If you soak the biscuits too much, the layers will almost certainly collapse. Use a water bath to whisk the egg yolks and sugar. But make sure that when you whisk the egg yolks and sugar, the bowl doesn''t touch the water. Don''t over-mix: when you fold the cream into the mascarpone, don''t over-mix the cream, otherwise it can become grainy. The tiramisu keeps well, so you can make it a day or two in advance.

More tips on how to make tiramisu here.

This recipe for tiramisu with blueberries and lemon is also suitable for children as it does not contain coffee, which is one of the main ingredients in the classic tiramisu recipe.

In addition to or instead of the tiramisu with blueberries and lemon, you can also serve:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the lemon curd:

7 large egg whites
2 large eggs
200 g sugar (+ two additional tablespoons)
150 ml lemon juice
50 g lemon zest
a pinch of salt
60 g unsalted butter
15 g sweet cream

For the blueberry topping:

BAM Blueberry dressing

For the mascarpone cream:

450 g mascarpone cheese
170 g BAM white chocolate
230 g sweet cream

For the tiramisu:

baby biscuits

Instructions:

For the lemon curd:

In a medium bowl, whisk together the egg yolks, whole eggs and sugar until combined. Add the lemon juice, lemon zest and salt. Add the butter and cook over a medium-low heat, stirring constantly, until the mixture thickens to a sauce-like consistency, this will take about 5 minutes. Strain the lemon curd immediately through a fine sieve into a medium bowl and add the sweet cream. Cover with plastic wrap and place in the fridge to cool completely.

For the mascarpone cream:

Melt the white chocolate using a water bath. Whip the sweet cream until stiff peaks form. Beat the mascarpone cream cheese with a mixer for about one minute. Add the melted chocolate and stir until combined. Fold ¼ of the whipped cream into the mixture. Then add the remaining whipped cream and mix.

To assemble the tiramisu with blueberry and lemon:

Place one layer of baby biscuits on a rectangular baking tray of your choice. Using a spoon or pastry brush, drizzle the BAM blueberry topping over the biscuits until all the biscuits are coated with the topping. Spread half of the lemon curd over the layers with the blueberry topping. Then follow with half of the mascarpone cream cheese. Repeat the sequence again with the remaining ingredients and garnish with fresh lemon zest. Place in the fridge for at least 4 hours or overnight before serving.