Photography: Tim Roberts | Styling: Michele Cranston
This tiramisu will make you say Mamma Mia! Deliziosa! This fresh tiramisu is a twist on the classic and features layers of Pimm’s-soaked sponge and citrus mascarpone, finished with ribbons of fresh cucumbers for the perfect summery garden-party sweet.
Ingredients
Method
In a heatproof bowl set over a saucepan of simmering water, beat egg yolks and sugar for 5–7 minutes, until pale, fluffy and hot to touch. Remove from saucepan. Set aside to cool for 10 minutes. Fold in the mascarpone, vanilla and the zests from the orange, lemon and lime.
Using a hand mixer, in a large bowl, beat cream and icing sugar until stiff peaks form. In three batches, fold whipped cream into the mascarpone mixture until no streaks of white remain. Chill mixture for 10 minutes.
In a shallow container, combine the orange, lemon and lime juices, lemonade and Pimm’s. Stir and set aside.
To assemble, quickly dip a third of the Savoiardi biscuits in the Pimm’s mixture and arrange on the base of a 23cm x 33cm deep baking dish. Top with one-third of the mascarpone mixture and sprinkle with a handful of crushed dried strawberries.
Repeat layers until all the biscuits and mascarpone mixture are used. Smooth remaining mascarpone mixture on top. Cover with plastic wrap and chill for 6 hours, or overnight.
Top the tiramisu with the remaining crushed freeze-dried strawberries, shaved cucumber, fresh strawberries, blackberries, raspberries and mint sprigs.
