I love tiramisu! it’s comfort, it’s tasty, it’s DELICIOUS!
As I started making my own mascarpone cheese, I decided to have it in my tiramisu’. My wife is not a big fan of the classic coffee based version, so I tried a spin on this classic recipe. With the intent of making a decomposed version, I separated the egg yolks making a sabayon from the whites turning them into meringues, making a mascarpone cream and the strawberry compote. There it is my tiramisu trifle:
Ingredients for 4 trifles:
12 lady finger “Savoiardi” biscuits
Meringue cookies crumbled as many as wanted
3 egg yolks, 1/4 cup granulated sugar, 1/4 cup raspberry wine
1/2 Pint strawberry chopped, 1/4 cup granulated sugar, 2 tbsp water
1 cup mascarpone cheese, 1/4 c granulated sugar, 2 tbsp milk
Start by making the raspberry sabayon cream: in a double-boiler whisk by hand the egg yolks with the sugar and raspberry wine for 8-10 min till the mixture expand in volume and becomes foamy. Keep aside.
Prepare the compote in a small pot at low heat stirring the chopped strawberries with the sugar and water, it will become a thick jam and make sure to have it with nice chunks of strawberry, about 10 min.
Whisk the mascarpone cheese with the sugar and the milk, this will help the mascarpone to become smooth.
Once you have all the ingredients ready, choose the nicest cup you wish to present your dessert in and it’s time to assemble the trifle.
Begin by crumbling enough ladyfinger to cover the bottom of the cup, pour enough mascarpone cream to make a layer, add a couple of meringue cookies and a couple of spoonful of sabayon; keep going alternating the ingredients till you reach the top and then finish with a spoonful of strawberry compote.
I suggest to eat it right away or refrigerate. The result is awesome and rewarding!