Take it or leave it, Valentine’s Day means something different to everyone…but who doesn’t love a great dessert? We’ve probably all had tiramisu in various forms – sometimes as a sublime ending to a meal or sometimes as a soggy, tired finish to a meal. But along comes Eric Ripert’s version from A Return to Cooking, which freshens up the recipe and frankly looks quite pretty, like the perfect valentines-y type dessert. So try whipping up this crowd-pleasing berry-topped confection…
Tiramisu
Prep: 25 minutes, plus 30 minutes to macerate the fruit, Cook: 15 minutes
I love this dessert, though it’s not a traditional tiramisu. Here, ladyfingers are marinated in framboise, served with a coulis of berries and marinated whole berries, topped with sweet mascarpone enriched with egg yolk, and garnished with a port and balsamic reduction.
The sauce:
1/2 cup balsamic vinegar
1/2 cup port wine
The ladyfingers:
1 cup water
1/4 cup sugar
1/2 cup raspberries
1/4 cup framboise liqueur
12 ladyfingers (store-bought)
The topping:
1 1/2 pints raspberries
6 tablespoons sugar
1 pint strawberries, hulled and quartered
2 egg yolks
1 cup mascarpone cheese
1 teaspoon vanilla extract
1. For the sauce, combine the balsamic vinegar and port in a saucepan and bring to a boil, then lower the heat and simmer until reduced by half, about 10 minutes. Cool to room temperature.
2. For the ladyfingers, bring the water and sugar to a boil in a medium saucepan, stirring until the sugar has been dissolved. Remove from the heat.
3. Mash the raspberries, using a fork, and press through a fine mesh sieve to remove the seeds. Add the raspberry puree and the framboise to the sugar syrup. Refrigerate until well chilled.
4. Place the ladyfingers on a platter and gradually brush the syrup evenly over them until you have used all of the liquid. Allow the ladyfingers to sit for at least 10 minutes to absorb all of the liquid.
5. For the topping, puree 1/2 pint of the raspberries in a blender or food processor. Strain to remove the seeds. Place the puree in a bowl and add 3 tablespoons of the sugar. Add the strawberries and the remaining raspberries and macerate for 30 minutes.
6. Meanwhile, place the yolks and the remaining 3 tablespoons sugar in a medium bowl and whisk until pale yellow and very light, about 10 minutes. In a separate bowl, combine the mascarpone and vanilla and whisk until well blended and light. Add the yolk mixture and stir to incorporate.
7. To serve, place 2 ladyfingers in the center of each plate and top with the berries. Spoon the mascarpone over each. Drizzle the balsamic-port sauce around the plates. Serve immediately.
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