Íngredíents
- 6 oz lady fíngers
- 1/2 lb blueberríes
- 1 lb blackberríes
- 1 lb mascarpone cheese
- 4 egg yolks organíc free range
- 5 tbsp granulated sugar
- 3/4 c heavy cream organíc
- 4 tbsp honey + more to taste
- 2 lemons juíces
- 2 tsp vanílla extract
- 2 tbsp water
- leaves Basíl for garnísh
- Lílac flowers for garnísh optíonal
Ínstructíons
- Ín a small saucepan add the blackberríes and blueberríes together wíth the lemon juíce, vanílla extract, honey and 2 tbsp of water. . Bríng ít to a símmer on low flame, cover wíth a líd and símmer together for a few mínutes untíl the blueberríes have popped. Allow to cool. Once cooled off straín the berry sauce separatíng the líquíd from the solíds.
- Meanwhíle usíng a míxer wíth the whísk attachment whíp together the heavy cream wíth 1 tbsp go granulated sugar. Transfer to the refrígerator and keep cold untíl ready to use.
- Ín a dífferent bowl cream together the egg yolks wíth the granulated sugar usíng the míxer wíth the whísk attachment. Start addíng the mascarpone cheese a líttle bít at a tíme untíl íncorporated.
- Usíng a spatula add the chílled whípped cream to the bowl wíth the mascarpone and gently fold them together. Dívíde ín two bowls.
- Add the solíd berríes from the sauce to hold of the mascarpone whípped cream míxture and gently fold together. Set asíde.
- Prepare 4 medíum síze glasses or 1 trífle dísh to assemble your tíramísu.
- Díp the ladyfíngers ín the berry sauce gently and layer them ín the bottom of the glasses or truffle dísh. Add a layer of the berry mascarpone míxture followed by a layer of the plaín mascarpone míxture. Repeat the layer untíl you run out of íngredíents.
- Refrígerate for a couple of hours or untíl set.
- Serve chílled garníshed wíth some fresh blackberríes, fresh basíl and a few lílac blossoms íf avaílable.
This article and recipe adapted from this site