I wanted something relatively light and bright to finish the meal. But what? A cheese plate didn’t feel right. I had a few tubs of berries in the fridge and a container of Mascarpone that needed to be used in some way or another before it’s expiration date. I decided to make a trifle of sorts, well as far as I understand a trifle. Really… I wanted to make a Fruit Tiramisu. I whipped up my Mascarpone with a bit of whipping cream. Instead of soaking my lady fingers in coffee and rum, I soaked them in orange juice to moisten them up a bit but to brighten up the flavors. I was doing this all on fly and was nervous for the result.
Some recipes are planned, others are the result of accidents…and this was a beautiful accident. I was preparing for my book launch and kneading bread as my egg whites for my tiramisu were whipping up. I got them to that beautiful firm peak, and proceeded to mix my mascarpone egg yolk mixture in…and I figured, I would just let my KitchenAid mix them together on the lowest setting. Wrong! I always say fold egg whites in by hand, and I didn’t follow my own advice! As the two mixed, the egg whites fell and turned into a delicious but liquidy mess that would never work for tiramisu.
Everyone loves Tiramisu! I have never met anyone who doesn’t. Adults love the sophisticated mixture of cream and coffee. Kids love their first opportunity to consume some booze. What can go wrong? Tiramisu is not hard to make, you don’t even need to bake. However, I strongly discourage using white sponge cake or pre-made “Tiramisu filling” that is sold in grocery stores. That is not Tiramisu, that is closer to a trifle. The one thing you should be careful with is blending the egg yolks into the mascarpone mixture. I let my KitchenAid do it as I was kneading some baguette dough the other night, and my egg whites turned back to liquid! However, I found a way to bake that into an incredibly delicious “mascarpone cheesecake”! Stay tuned for the brand new recipe soon!