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RECIPE: SUMMER BERRY TIRAMISU WITH ALMONDS

With Wimbledon well under way it’s certainly the season of strawberries and cream, but how about a summer pudding that’s a bit different? Guy Awford mixes the concepts of tiramisu and trifle in this caffeine, custard and biscuit-free summer berry dessert

I wasn’t sure whether to call this dessert a tiramisu or a trifle. Tiramisu means ‘pick-me-up’, on account of the strong coffee it contains, but my recipe doesn’t contain coffee. It’s not really a trifle either as there is no jelly or custard. What a conundrum! Summer berry trifle? Summer berry tiramisu? Take your pick, safe in the knowledge you’ll be offending the aficionados either way.

Coffee aside, the method for this dessert is much closer to a tiramisu than a trifle. The key to this dish is a light and airy sabayon that keeps its structure after it is layered with the sponge fingers. To achieve this, you must vigorously whisk the eggs and sugar over simmering water until the mixture is thick and pale and forms ribbons when trailed from the whisk.

This is called the ribbon stage; the pale colour a result of all the air you have arduously incorporated. At this stage the egg is lightly cooked so you can remove it from the heat. It’s vital that you continue whisking until it’s completely cool. This will ensure your feather-light foam doesn’t now collapse. That’s the tricky part over. The rest is child’s play, I promise.

Summer Berry Tiramisu with Almonds

Guy Awford mixes the concepts of tiramisu and trifle in this
caffeine, custard and biscuit-free summer berry dessert

  • Prep Time 60
  • Cook Time 20
  • Serves 6

Ingredients

150ml Pimm’s
110g caster sugar
175g strawberries, halved
175g raspberries
175g blackberries
175g blueberries
1 tsp cassis
6 eggs
150g caster sugar
500g mascarpone
50g white chocolate, melted
150ml cream
40 savoiadi biscuits
50g flaked almonds
50g white chocolate, shaved
Extra berries to garnish
Heat the Pimm’s and cassis with 110g of caster sugar, add the fruit and simmer for 2 minutes. Strain, keeping the syrup.
Soak the savoiadi biscuits in the syrup until they are moist but not collapsing.
Whisk the eggs with 150g of caster sugar in a large metal bowl suspended over a pot of simmering water until pale and thick.
Remove from the heat and continue to whisk until cool.
Lightly whip the cream.
Beat the mascarpone, stir in the melted white chocolate and then fold in the cream.
Mix 1/3 of the sabayon into the mascarpone cream. Gently fold in the rest.
Now assemble the tiramisu in a suitable sized lasagne type dish. Start with a layer of sponge fingers, then a scattering of the lightly cooked fruit, then spread over a layer of the mascarpone sabayon. Repeat with another layer of sponge fingers, fruit and mascarpone.
Cover with cling film and chill for at least 6 hours to set. Overnight is better.
Serve topped with fresh berries, toasted almonds and shavings of white chocolate.

By Guy Awford

Guy Awford is chef-patron of theguildfordarms.co.uk & handmadefood.com

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