(For 4 portions of 10cm x 4cm pots)
- 400g frozen blackcurrants
- 100g water
- 100g caster sugar
- 200g whole egg
- 155g caster sugar
- 7g trimoline
- 145g sieved gluten free flour
- 16g unsalted melted butter
- 335g whole frozen blackcurrants
- 95g caster sugar
- ½no. peeled lemon zest
- 300g high quality mascarpone
- 210g whipping cream
- 100g italian meringue (180g caster sugar, 60g water, 90g egg whites)
- 40g Marsala wine
- 85% dark chocolate
- Zallotti Blossom
- Place all ingredients into a suitable bowl and clingfilm.
- Place over a simmering bain-marie and leave for 3 hours until the fruits are completely broken down and all the juice has been released.
- Remove and strain through a chinois and reserve.
- Heat the eggs, caster sugar, and the trimoline to 40°C and whisk until ribbon stage.
- Gently fold in the flour.
- Add a little amount of the mix to the butter, and mix in.
- Fold back into main mix gently.
- Pour into a pre lined tray to a height of 1,5cm.
- Bake at 210°C until cooked and light golden with no fan.
- Demould and cool.
- Cut to desired diameter to fit in the base of the dish.
- Place the sugar into a large based pan and heat, but do not colour, along with the vanilla.
- Slowly add the blackcurrants so as not to completley cool the sugar.
- Reduce until the sauce is a thick consistency.
- Remove from the heat,cool, remove the vanilla pods.
- Smooth down the mascarpone so there are no pieces.
- Semi whip the cream with the Marsala and reserve in the fridge.
- Make the meringue cooking the sugar until 118°C, whisk until cool.
- Fold the cream through the mascarpone, then fold in the meringue until smooth.
- Soak the sponge well in the blackcurrant juice.
- Place carefully into the base of the dish.
- Liberally cover the sponge with 15g of compote.
- Top off with approx. 80g of the tiramisu mix so just under the top of the dish then tap level.
- Place in the fridge to set for at least 12 hours.
- Cover the top of the tiramisu with grated 85% dark chocolate.
- Sprinkle over with picked Zallotti Blossom.
Recept: Simon Jenkins
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