Tiramisu - Fruity Version

Tiramisu – Fruity Version – Tiramisu is one of the most well known Italian Desserts, loved by people all over the world. This is a twist on the original Tiramisu with Fruit Syrup instead of coffee.

What is Tiramisu Fruity Version?

Tiramisu is a light creamy dessert. Usually made with real coffee, mascaphone and whipping cream, layered with sponge. In this Tiramisu – Fruity Version we are substituting the coffee for a fruity sugar syrup, we are adding this for a boost of flavour using our Sugar and Crumbs Natural Flavoured Icing Sugar.

In addition, you can also try making this recipe using any of our amazing range of Natural Flavoured Icing Sugars.

If you would like to check our full range of Natural Flavoured Icing Sugars click here.

Ingredients

Sponge

To make things easy I’ve made the sponge from our Vanilla Genoese Cake mix.

• 500g Vanilla Genoese Cake Mix
• 287g Water (to be split in two parts 200g and 87g) View here
• 50g Vegetable Oil

Filling

• 300g Mascapone
• 300ml Double Cream
• 125g Sugar and Crumbs Natural Flavoured Icing Sugar (Fruity flavour of your choice)
• 5 Egg Yolks
• 250ml Water and 50g Natural Flavoured Icing Sugar (for the syrup)
• 20g Cocoa Powder 20g Sugar and Crumbs Raspberry Icing Sugar (Mix Together)
• 125g Fresh or Frozen Berries- if using frozen you don’t need to add more water

Instructions

Sponge

Preheat the oven to 160c 140c Fan Gas Mark 3. Place the sponge mix, 200g of the water and 50g of the vegetable oil in a clean mixing bowl and mix on a slow speed for 1 minute.

Scrape down the sides and then beat for 4 minutes on medium speed, add the remains 87g of water, scrape down the sides and mix again on a slow speed for 2 minutes.

Using a square brown tin, grease and line and then pour in the cake mix and spread out evenly. Bake in the oven for 35-40 mins until golden and baked through.

Leave to cool in the tin for 5 mins then place on a cooling rack to cool fully. Set aside.

Filling

Make the sugar syrup by boiling the water with the 50g icing sugar and then leave to cool.

Place the egg yolks and the icing sugar in a heatproof bowl and whisk together until fully combined, place over a pan of simmering boiling water and whisk until its lighter in colour and has thickened. Take off the heat and leave to cool slightly so its just warm.

In a clean bowl add the mascarpone and whisk this until its loose and smooth. Add the egg yolk mix and whisk together.

In the mixing bowl whisk the double cream until stiff peaks then fold this into the mascarpone mix, fold it in until everything has come together.

Take the berries and add to a pan with a splash of water heat until the berries have broken down then set aside to cool.

Assembly

Take the sponge and cut into 3 layers with a sharp knife ( I use a bread knife )

Next take the Brownie tin that you baked in and clean, place the first layer of sponge in the tray and then using a pastry brush dip in the Sugar Syrup and keep brushing the sponge layer so it absorbs it but doesn’t over fill.

Now add the mascarpone mix and spread over the top of the sponge. Add a layer of berries, Repeat with the next two sponge layers. You should end with the mascarpone filling on the top. Coat with a sprinkling of cocoa powder mixed with the icing sugar.

Serve by slicing into 9, keep refrigerated and eat within 3 days.