Blackcurrant Tiramisu Recipe
This beautiful, contemporary take on a tiramisu might take a lot of work and some specialist kit, but those who persevere will be rewarded with one of the most impressive desserts we've come across...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Hand mixer
- Candy thermometer
- Kitchen scale
- Piping bag
- Microplane
- Cake ring
- Mold
- Spray gun
- Fine-mesh sieve
- Oven
- Freezer
- Mixing bowl
- Saucepan
- Baking sheet
- Baking pan
- Whisk
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Parchment paper
Ingredients
- 160g of marzipan, 50%
- 155g of egg
- 20g of caster sugar
- 50g of butter, melted
- 20g of soft flour, or pastry flour
- 10g of cocoa powder
- 2g of baking powder
- 500g of blackcurrants, frozen
- 125g of caster sugar
- 1/2 lemon, zested
- 1 vanilla pod, split and seeds scraped
- 4g of gelatine leaves, soaked in cold water
- 180g of egg white
- 260g of caster sugar
- 95ml of water
- 250g of mascarpone, beaten until smooth
- 375g of whipping cream
- 250g of white chocolate, couverture quality
- 250g of cocoa butter
- 30g of white food colouring, for chocolate, powdered
- pistachio nuts, chopped, to garnish
- cocoa butter, red, for spraying (optional)
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