John Myers
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Tiramisu with Berry Ragout
The perfect tiramisu with berry ragout recipe with a picture and simple step-by-step instructions.
Berry ragout
- 4 Pc. Egg yolk
- 2 Pc. Protein
- 120 g Sugar
- 1 packet Vanilla sugar
- 500 g Mascarpone
- 150 ml Strong espresso cold
- 150 ml Rum
- 24 Pc. Ladyfingers
- 3 tbsp Cocoa powder
- 2 tbsp Bitter chocolate
- 200 g Strawberries
- 200 g Blueberries
- 200 g Currants
- 100 g Sugar
- 1 tbsp Coffee Liqueur
Tiramisu
- Beat the egg yolks, sugar and vanilla sugar with the whisk until a relatively firm, creamy mixture is formed. Carefully fold the mascarpone into the egg mixture. Beat the egg white until stiff and fold in as well.
- Put espresso and rum in a bowl and dip 12 sponge fingers very briefly and place them close together in a dish with a high rim.
- Distribute half of the cream evenly on the biscuits. Place a second layer of biscuits on top and distribute the rest of the cream. Let it steep in the refrigerator for at least 5 hours.
Berry ragout
- Cut the strawberries, currants and blueberries into small pieces (do not crush them). Put the crushed berries in a bowl and mix with the sugar and coffee liqueur.
Serving
- Before serving, sprinkle the tiramisu evenly with the cocoa powder and chocolate. Arrange the tiramisu and berries on the plate.
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