Tiramisù ai Frutti di Bosco e Nuvole

I saw the name Cloudberry in the New Yorker, it wasn't a recipe, just an article with someone ordering Cloudberry Gelato in Aspen. I like the name, it reminded me of a Tibetan restaurant in London years and years ago where all the dishes had something to do with clouds, dragons or heaven. Astrofiammante just told me that the cloudberry is yellow, this one? Incredible! I planted it in my garden years ago, made lots of leaves and not a single berry! No yellow berries for me, so I changed the name of this dessert to Cloud-berry Tiramisù, or maybe it would be better to call it Berrycloud Tiramisù... and as I had some friends over for crescentine, I decided to also test my new dessert, and its name, on them :-).

A little edit, I added an Italian name to the dessert, the translation sounded really romantic.

Cloud-berry (or Berrycloud) Tiramisù

Ingredients:

1 heap cup of mixed frozen berries (use the real cloudberries if you have them!)

2 tbsp whisky (a good one)

1 tsp sugar + 3 tbsp sugar

1 packet of savoiardi biscuits

3 large free range eggs

300 ml cream

Cocoa to dust

Friends for sharing, including one who can clean the bowl in the end.

Place the frozen berries in a bowl with the whisky and 1 tsp of sugar. Let the berries defrost at room temperature, they will make lots of juice. Strain and collect the juice to soak the savoiardi. Use only half of the savoiardi, making your first layer in a 20 x 20 cm square and at least 5 cm high (or similar size rectangular) serving dish. Place all the berries over the biscuits, but leave some berry juice aside for the second layer of biscuits.

Please note: it is important not to over-soak the biscuits or the base will be too soft. Just dip them quickly on one side only (the sugary side is better), and place them in the serving dish with the soaked part facing up: this way the juices will slowly go through the biscuits.

In the meantime separately whip the egg whites, then the egg yolks with 3 tbsp of sugar, then the cream.

Whip everything well, the egg whites should be really stiff, the egg yolks really pale, and the cream like a cloud. Finally mix all three together and give them a final whip (not a fold, but a good whip!). Pour half of the cream mixture over the red savoiardi biscuits, then make a second layer of savoiardi dipped in berry juice (always dipping one side only, and placing them on the cream red facing up). Cover with the remaining cream mixture and place in the fridge for a few hours. Before serving dust the 'cloud' with cocoa. I would say that it serves 12, but we were 7 and most had seconds, so it all went.

The name was approved but be warned, these are the side effects:

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book Sweet As... where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal

Home Made Marzipan Sweets

This is another recipe from my book Sweet As , and something that I love to make for Xmas. I would like to say that for marzipan you should get the best almonds around, natural, but here in New Zealand the almonds taste different from the ones in Italy. They are imported, not sure where from most of the time, but they are not top grade almonds. Still, with a few tips, you can make your marzipan taste great even with 'regular' almonds! Buy them natural, not blanched, you need to blanche then yourself or the result will be too dry. To blanch them you need to put them in boiling water for a couple of minutes, and then add cold water and take the skin off, one by one. For this recipe you will need: 200 g almonds 100 g icing sugar 5 apricot kernels. As I was saying before, the almond here have little taste, so I like to collect the stones from apricot and get the almonds out. They are a real pain to crack! In the photo above you can see apricot stones and kernels. The apricot kernel

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content

Only Recipes, by Alessandra Zecchini ©

Search This Blog