Bubbles and Berries Tiramisu
BROUGHT TO YOU BY Otaika Valley
A summery, festive twist on a classic tiramisu. Roasted strawberries are layered with creamy mascarpone and sparkling wine-dipped ladyfinger biscuits. Choose a drier style of sparkling wine for the ideal flavour balance. Make this dessert 24 hours before serving for best results.
Serves: 8
INGREDIENTS
ROASTED STRAWBERRIES
1 kilogram strawberries, hulled and halved
½ cup (110 grams) caster sugar
1 tablespoon balsamic vinegar
MASCARPONE CREAM
4 Otaika Valley Free Range Eggs, yolks only
⅓ cup (75 grams) caster sugar
1½ teaspoons vanilla extract
¼ teaspoon ground nutmeg
500 grams mascarpone
300ml cream
TO ASSEMBLE
350ml sparkling wine, chilled
1 packet Savoiardi Ladyfinger biscuits (24 biscuits)
freeze-dried raspberry powder, to garnish
METHOD
EQUIPMENT: 18cm x 26cm dish.
Preheat oven to 180°C regular bake.
ROASTED STRAWBERRIES: Toss the strawberries in a large bowl with the sugar and balsamic vinegar. Spread out on an ovenproof tray and roast for 20–25 minutes (depending on the size of the strawberries) until soft and syrupy.
MASCARPONE CREAM: Place a heatproof bowl over a pot of simmering water — just a small amount of water will do and the water shouldn’t touch the bowl. Add the egg yolks and sugar. Whisk continuously for approximately 5 minutes until pale and thickened. Leave to cool for 10 minutes before stirring in the vanilla, nutmeg and mascarpone. Whip the cream to soft peaks and gently fold it into the mascarpone mixture.
TO ASSEMBLE: Pour some of the sparkling wine into a tall narrow glass. This makes the dipping easier. Dip each ladyfinger biscuit into the wine for just 1 second (no longer or the dessert will be soggy). Gently shake off excess drips and layer snugly in the dish.
Cover the biscuits with half of the mascarpone cream, then half of the roasted strawberries and a drizzle of the strawberry syrup. Repeat another layer of dipped ladyfingers, strawberries and the mascarpone. Use a spatula or the back of a spoon to spread out the creamy topping until smooth.
Chill in the fridge for at least 4 hours, or ideally overnight. Dust generously with raspberry powder just before serving.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.