A few weeks ago, I shared with you a recipe for a blackberry tart, made during my holidays in Poitou-Charentes. From that wild blackberry picking in the middle of the Charente marshes, another dessert was born: a blackberry tiramisu. A very simple dessert to make and very indulgent. I’d already shared with you the recipe for the traditional coffee tiramisu, for food lovers who like tradition.
I went with the same recipe as the coffee tiramisu (for the cream, of course). For this blackberry tiramisu, I simply replaced the coffee and amaretto with a blackberry syrup flavoured with Pineau des Charentes. Yes indeed! It was my best mate’s idea — he was beside me when I was making the dessert. I was hesitating with rum. A very good idea, but to be honest, the biscuits weren’t soaked enough. I should actually have put some in the cream too. In any case, use the alcohol of your choice — the main thing is that YOU like it!
Finally, you should know that this blackberry tiramisu will be even better after resting in the fridge for several hours (I advise you to make it the day before). And yes, you’ll have to be a little patient to fully appreciate this dessert.
Ingredients & preparation
3 components · Full recipe
Crème tiramisu
Ingredients
- 500 g (17.6 oz) mascarpone
- 100 g (3.5 oz) sugar (80 g (2.8 oz) with the yolks and 20 g (0.7 oz) with the whites)
- 4 eggs
- 20 g (0.7 oz) Pineau des Charentes (or another spirit)
Method
1
Remember to take the mascarpone out of the refrigerator one hour before starting the recipe so it comes back to room temperature.
2
Prepare the coffee, transfer to a wide container then allow to cool. Add the 40 g (1.4 oz) of amaretto (or any other alcohol of your choice).
3
Separate the egg whites from the yolks.
4
Place the egg yolks in a large bowl and add the 80 g (2.8 oz) of sugar. Whisk well to lighten the mixture.
5
Add the mascarpone and mix gently with the whisk. Add the 20 g (0.7 oz) of Pineau des Charentes (or alcohol of your choice) and mix one last time until you obtain a homogeneous preparation.
6
Place the egg whites in the bowl of the stand mixer and start whisking at low speed to incorporate as much air as possible. The whites will start to foam. Add the 20 g (0.7 oz) of sugar and continue whisking to firm them up.
7
Fold the whipped egg whites into the mascarpone mixture and mix gently with a spatula so as not to deflate the whites.
Blackberry syrup
Ingredients
- 150 g (5.3 oz) water
- 60 g (2.1 oz) blackberries
- 50 g (1.8 oz) sugar
- 40 g (1.4 oz) Pineau des Charentes
Method
1
Blend the blackberries with an immersion blender then strain the blackberry purée through a sieve to remove the seeds.
2
In a small saucepan, heat the water, the blackberry purée you just made and the sugar until boiling (to melt the sugar).
3
Off the heat, add the alcohol of your choice (here, Pineau des Charentes).
Assembling the blackberry tiramisu
Ingredients
- about 30 ladyfingers
- the blackberry syrup made earlier
- 600 g (21.2 oz) blackberries
Method
1
Pour the blackberry syrup into a wide dish then dip the ladyfingers in it one by one (1 to 2 seconds per side). Arrange them at the bottom of a large dish.
2
Pour half of the mascarpone cream over the biscuits and smooth with a small spatula.
3
Add half the blackberries.
4
Add a second layer of soaked ladyfingers then the remaining mascarpone cream. Smooth well again then finish with the other half of the blackberries.
5
Refrigerate until the following day. The tiramisu will be much better after spending a day or a night in the fridge.
Gallery
