Tiramisu, Italy’s version of English Trifle, is usually flavoured with coffee and chocolate however I have taken a fruity approach to create a summery dessert to suit our Southern Hemisphere climate. I made a Lemon & Raspberry version however the Lemon & Mixed Berry version is more suitable if you have a berry patch out the back like I do. I have all sorts of berries ripening but usually just a handful or two of each – not 2 1/2 cups worth (yet – maybe next year). I have used blueberries, strawberries, boysenberries, raspberries (red, ebony (black) and ivory (white)), as well as all the different hybrid berries we are growing (loganberries, tayberries, berry delight, ranui berries and aurora berries). The larger berries I have cut in half or smaller so they don’t poke up out of the sabayon too much.
I have also made this tiramisu with both stale trifle sponge and the Savoiardi. I prefer the sponge finger biscuits as they hold their shape a little better for longer. I haven’t yet attempted to make my own sponge finger biscuits but only because I was a little pushed for time. Having made 6 tiramisu in the last couple of weeks, I would like to try making my own sponge finger biscuits so I don’t have to keep traipsing down to the store to buy yet another packet of sponge finger biscuits. To use a trifle sponge – leave it out set on a cake rack so it dries out. This will help it disintegrating into a pile of Limoncello flavoured mush.
Use any remaining Limoncello tea syrup to make a delicious punch or add some gelatine and set it into a shallow dish. I added an extra teaspoon of gelatine so it is a firm set then cut the jelly into squares and store it in the fridge – Mr L likes to have one or two squares with his morning tea snack.
Note: in attempt to reduce the dairy content of the Tiramisu, I also made a version that used whipped egg whites instead of the whipped cream. To do this, reduce the amount of sugar whisked into the egg yolks by 1/4 and set it aside. Once the egg yolks and sugar are whisked together and cooled, whisk in the drained yoghurt (see below). In another bowl, whisk the egg whites until soft peaks form, then whisk in the sugar set aside when making the egg yolk mixture. Fold the whipped egg whites into the egg yolk mixture, gently incorporating the two mixtures until combined. Cover and store in the fridge until required. Occasionally, the sabayon may separate a little – just fold together gently again before layering up the dessert.
I also replaced the mascarpone with drained yoghurt (or yoghurt cheese as it is sometimes called). As my dairy-intolerant daughter can tolerate yoghurt, I just used a natural unsweetened yoghurt however if all dairy is an issue – I suggest draining a non-dairy yoghurt such as coconut milk yoghurt. To drain yoghurt, place a sieve over a bowl. Rinse a clean cheesecloth and place it in the sieve. Scoop the yoghurt out into the sieve, cover it with a loose cover or a second cheesecloth. Set aside and leave to drain for about 4-5 hours (it can be placed in the refrigerator to drain also). Once the yoghurt is thick and of a consistency similar to cream cheese or mascarpone, it is ready to use as you would either of those products. The liquid that has drained out is whey and can be used in baking.