Smooth as a puff: Blueberry-lemon tiramisu with homemade biscuits
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ingrediencie
Na tiramisu
350 g blueberries 250 ml whipping cream 200 g lemon-flavoured cottage cheese 2 tbsp lemon juice 1 tsp lemon zest 450 g Mascarpone cheese 1 tsp vegetable oil 85 g caster sugar 150 ml water 85 g white chocolate 85 g plain flour 4 pcs eggs (separate the white from the yolk) 1/2 teaspoon baking powder edible viola flowers (or other)
progress in the video above
TIP: Goodies without the work! Making desserts is easier and faster with Kitchen Aid. The Titanium Chef Baker features a planetary kneading system, so all the ingredients come together thoroughly. In addition, you can weigh the ingredients directly in the bowl, saving time and reducing the number of dirty dishes.
1.
To begin, preheat your oven to 180°C (200°C with a hot air oven) and line a baking tray with baking paper.
2.
Cook the biscuits: Weigh out the flour and mix together with the baking powder to combine. Sift the flour and set aside.
3.
In a bowl, beat the egg whites to stiff peaks using a balloon whisk. Progressively add 30g of sugar to the mixture, stirring constantly. When the mixture is fluffy, set it aside.
4.
In another bowl, mix the egg yolks and 55g of sugar (you can weigh the sugar directly in the bowl of the food processor as you add it). Mix using a K-beater or by hand until the batter thickens and the colour fades. Progressively add 1/2 of the beaten egg whites, the sifted flour and the rest of the egg whites. Stir until the mixture is nicely combined.
5.
Place the biscuit mixture in a piping bag (or a microtene bag with the end cut off) and pipe rectangular shapes onto the prepared baking sheet. Bake until golden brown at 180°C, approximately 8 – 10 minutes.
6.
Blueberry mixture. Add the blueberries and cover with water. Boil for about 5 minutes, then use a fork to mash and mash the blueberries to a paste. Strain the sauce into a medium bowl so that the seeds and pulp do not seep into the sauce
7.
Transfer the strained sauce back to the saucepan and stir in the sugar, lemon juice and zest. Bring the mixture to a boil, stirring frequently, until the sugar has dissolved, then reduce the heat and cook for a further 5-10 minutes or until the mixture has thickened.
Transfer the sauce to a medium bowl and refrigerate until cold and ready to use again.
8.
Melt the white chocolate with the vegetable oil over medium heat and allow to set lightly, set aside.
Whip the whipping cream with a balloon whisk until thick and set aside as well.
9.
Place the mascarpone cheese in a bowl and beat again with a balloon whisk until smooth. Then add the chocolate and whipped cream to it and beat together. However, be careful not to overbeat the mixture.
10.
Dip the biscuits in the blueberry sauce and place evenly on a small baking sheet. Gently spread half of the cottage cheese mixture over the biscuits on the baking sheet and then add the mascarpone mixture as well, just gently spreading it over the top.
The next layer is again the soaked biscuits, cottage cheese mixture and mascarpone. Top with lemon zest, garnish with edible flowers and refrigerate overnight. Serve cold.
11.
See detailed recipe progress using the Titanium Chef Baker food processor.
12.
Good Taste.
