Redcurrant tiramisu

Name: Redcurrant tiramisu
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Cooks’ Ingredients Redcurrants, plus extra to serve; 5 tbsp caster sugar; 75 ml Marsala dolce; 1 small orange, juice (about 45ml); 2 medium free range eggs, separated; 150 g mascarpone; 150 g whipping cream; 175 g pack Cooks’ Ingredients Sponge Fingers (you may not need them all); 1 tbsp cocoa powder, to serve

A fruity, summery twist on the classic Italian dessert. No coffee involved, though an espresso in the garden afterwards might be an idea…

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Vegetarian

Serves4
CourseDessert
Prepare30 mins
Cook5 mins
Total time35 mins
Pluschilling

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100g Cooks’ Ingredients Redcurrants, plus extra to serve
5 tbsp caster sugar
75ml Marsala dolce
1 small orange, juice (about 45ml)
2 medium free range eggs, separated
150g mascarpone
150g whipping cream
175g pack Cooks’ Ingredients Sponge Fingers (you may not need them all)
1 tbsp cocoa powder, to serve

Put the redcurrants in a small saucepan with 1 tbsp of the sugar and 5 tbsp water. Simmer for 3-4 minutes until softened and syrupy. Stir in the Marsala and orange juice; set aside to cool.
Line up 3 mixing bowls. Put the egg whites in the largest, add the yolks and mascarpone to the second and the whipping cream to the third. Using a handheld electric mixer, whisk the egg whites to soft peaks, then add 1 tbsp of the sugar and whisk to stiff peaks. Using the same beaters (no need to wash), whisk the cream to soft peaks. Add the remaining 3 tbsp sugar to the mascarpone and egg yolks and whisk for 2 minutes until smooth.
Use a spatula to fold the whipped cream into the mascarpone, then gently fold the mascarpone into the egg whites; set aside.
Dip 3-4 sponge fingers at a time into the redcurrant-marsala mixture, submerging for 6-8 seconds until saturated, then arrange in a single layer in the base of a 1-litre serving dish. Break up the sponge fingers to fill any gaps. Spoon half of the redcurrant mixture over the top, then a layer of the mascarpone mixture.
Repeat the process once more for a total of six layers, finishing with the mascarpone. Chill for 2-24 hours, then decorate with a dusting of cocoa powder and extra redcurrants to serve.