Rosetta’s Blueberry tiramisu

Rosetta’s Blueberry tiramisu

A friend of mine tried with a mix of red fruits, it was delicious as well.

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Rosetta's blueberry tiramisu

10 October 2020
: serve 12
: 45 min
: 3 hr
: quite easy

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Ingredients
  • 600 g blueberries
  • 140 g sugar
  • 350 g mascarpone
  • 25 cl fresh sour cream
  • 3 large eggs
  • 1/2 tsp almond extract
  • 12 lady finger biscuits or Pink finger lady Reims biscuits
  • An electric mixer
  • 2 bowls
  • 2 pans
  • 12 whiskey glasses, or verrine glasses
Directions
  • Step 1 Warm up the blueberries in a pan on low heat for 10 minutes with 75 g sugar. The fruits should swell, soften and release a light syrup. Stir delicately and beware of the splashes: the stains are just a nightmare ! Let it cool in a bowl that has a pouring spout. In another pan pour 200 ml water, 50 g of sugar and the 1/2 teaspoon of almond extract, bring to a boil stirring constantly until the sugar has dissolved. Once it has cooled off, pour this syrup in the blueberry preparation and mix. Set aside.
  • Step 2 Separate the egg whites from yolks. Thoroughly mix the egg yolks with 60 g of sugar until you get a sort of light yellow foamy paste. Add the mascarpone. Whip the cream adding 15 g of sugar halfway and mix it to the egg yolks/mascarpone preparation. And finally, beat the egg whites until they are very firm. Add 15 g of sugar halfway too. Delicately insert into the previous preparation.
  • Step 3 SETTING : First, set your 12 glasses on your kitchen counter. Dip each lady finger into the blueberry puree before placing in the glass. Personally, I prefer them quite soaked and not crunchy. Alternate layers of cream and blueberry puree. The top layer should be the colorful puree and a few blueberry fruits.
  • Step 4 Set in the refrigerator for at least 2 hours.


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