Today my summer officially ended…..sigh, Thursday morning all of the students will be back in school and lunches go back into full production! Can I tell you, I have so much to do to finish getting ready! Of course I spent my time today on administrative work, when I should have been busily prepping for our opening. But I do work better under pressure, so I’ll just have to get it done.
But before that happens I do want to share with you this delicious dessert I made to celebrate Labor Day. I had a class on Chef Hangout, and one of the items we made was Tiramisu. Instead of making a whole pan we made individual desserts, which turned out so good, if I do say so myself! Of course I made a full batch of Tiramisu cream knowing full well, I would find a use for it (or just sit at the table and eat with a spoon).
I have been loving this peach season, the peaches have been so juicy and so sweet, and I knew right away that I wanted to incorporate those delicious peaches into my dessert. I also knew that it needed a little color, and as luck would have it I had a flat of perfect red raspberries in the fridge. It was a match made in heaven, sweet juicy peaches, red ripe raspberries and luscious Tiramisu cream!
Of course I had to use a few ladyfingers just to make it official, but rather than place them in the layers, I thought a crumble with a bit of a crunch would be a nice touch!
- 3 large egg yolks
- 1/2 g cup sugar 100
- 6 oz mascarpone cheese 180 g
- 14 oz heavy whipping cream 410 ml
- 8 Italian Lady fingers
- 3 large fresh peaches
- 10 oz fresh raspberries 265 gm
- Combine egg yolks and sugar in the top of a double boiler, place over simmering water (heat should be on low, you do not want a rolling boil)
- Keep over simmering water for about 10 minutes, stirring constantly with a wire whip. (This is your sabayon)
- Continue to whip egg mixture, (removing from the heat occasionally so it doesn't get too hot) and whip yolks until thick and lemon colored.
- Add Mascarpone to whipped yolks, beat until combined.
- In a separate bowl, whip cream to stiff peaks.
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside
- Peel and dice peaches
- In the bottom of each dessert glass, place a layer of peaches.
- Spoon a layer of tiramisu cream over top of the peaches
- Make a ring of raspberries around the glass and fill the center with more peaches.
- Spoon another layer of tiramisu cream over top of the peaches and raspberries, coming to the top of the glass.
- Garnish the dessert with more peaches a raspberry and ladyfinger crumbles.
- Place half of a lady finger into the glass with most of it sticking out.
- Allow desserts to set up for 1 hour before serving.
*I use a stainless steel bowl over a pot of water, this makes it easier to get the whip in all the corners of the bowl.
I see so many Tiramisu recipes out there, and most of them are not really A Classical Tiramisu. It takes a little time to make this dessert properly, but the results are well worth the effort. I promise you a dessert that will put your favorite Italian restaurant to shame. If you would like to make the classical version of Tiramisu Click on this link for the Recipe.
Although this is not a classical Tiramisu, but this truly was a spectacular dessert, and it would make a great dessert for your next dinner party or just to make any night a special occasion. Try it with blackberries and nectarines, or a mixture of fresh berries, but anyway you serve it, it will be delicious!
Well my friends it’s time for the old chef to get to bed, 4 am comes way to early, and no matter how often I get up that early, you never really get use to it!
Thanks for stopping by!