Serves 10-12
Ingredients:
Raspberry Coulis:
500g fresh or frozen raspberries
200g caster sugar
250ml (1cup) water
1-2 tbs cointreau
Tiramisu:
1 gelatine leaf
30ml (1 1⁄2 tbs) cream
4 egg yolks
75g caster sugar
zest of 1⁄2 lemon
375g mascarpone
3 egg whites
300g savoiardi (sponge fi ngers; preferably Italian)
200g assorted fresh berries (raspberries, blueberries,
halved strawberries)
165g best-quality white chocolate, grated
To Serve:
400g mixed fresh berries, extra
shaved white chocolate
Procedure:
To make the coulis, combine raspberries, sugar and water in a small saucepan and bring to the boil. Remove
from heat and puree mixture in a blender. Pass through a fi ne sieve to remove all seeds, then stir in cointreau
and set aside.
For the tiramisu, line the base and sides of a 24cm springform tin with baking (silicone) paper. Soak the
gelatine in cold water until soft. Heat the cream in a small saucepan until almost boiling. Remove gelatine
from water, squeeze to remove excess moisture then add to hot cream; stir until dissolved.
In a mixing bowl, beat egg yolks, sugar and lemon zest together until thick and pale. Stir in mascarpone until
just combined then fold in gelatine mixture. Whisk egg whites to soft peaks and carefully fold through
mascarpone mixture.
Lightly soak savoiardi in half the warm raspberry coulis before placing in a single layer in base of prepared tin
(reserve the remaining coulis for serving). Spread with half the mascarpone mixture, sprinkle with one cup of
the berries and half the white chocolate. Repeat with remaining ingredients to form a second layer. Cover
and refrigerate for several hours or overnight before serving.
To serve, cut tiramisu into wedges and place on serving plates. Moisten extra berries with remaining coulis
and spoon over or alongside. Top with shaved white chocolate.
NOTE The coulis for this recipe varies slightly as it needs to be of a thinner consistency to soak the savoiardi biscuits.
Recipe Author: Philip Johnson
Photo By: Chef Philip Johnson/queenslandholidays.com
Restaurant: E’cco Bistro, 100 Boundary St, Brisbane QLD 4000, Australia
Source: http://www.queenslandholidays.com.au/fms/documents/queensland_food_and_wine.pdf