Blackcurrant tiramisu and Zallotti Blossom


(For 4 portions of 10cm x 4cm pots)

Blackcurrant juice:

  • 400g frozen blackcurrants
  • 100g water
  • 100g caster sugar

Savoie biscuit:

  • 200g whole egg
  • 155g caster sugar
  • 7g trimoline
  • 145g sieved gluten free flour
  • 16g unsalted melted butter

Blackcurrant compote:

  • 335g whole frozen blackcurrants
  • 95g caster sugar
  • ½no. peeled lemon zest

Tiramisu cream:

  • 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 


Blackcurrant juice:

  • 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.

Savoie biscuit:

  • 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.

Blackcurrant compote:

  • 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.

Tiramisu cream:

  • 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.

To build:

  • 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.

To finish: 

  • Cover the top of the tiramisu with grated 85% dark chocolate.
  • Sprinkle over with picked Zallotti Blossom.   

Recept: Simon Jenkins

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