A little twist to my usual tiramisù with coffee: Italian Amarena cherries! I mixed a few cherries and their syrup with whisky (I usually mix coffee with whisky, I find it to be the best booze for tiramisù).
3 tbsp Italian Amarena cherries (with syrup)
2 tbsp whisky (a good one or, like in my case, what your husband let you use)
1 packet of savoiardi biscuits
3 large free range eggs
3 tbsp sugar
300 ml cream
Cocoa to dust
Mix the Amarena cherries with whisky: this is the syrup to soak the savoiardi. Use only half of the savoiardi, making your first layer in a 20 x 20 cm square and at least 5 cm high (or similar size rectangular) serving dish.Please note: it is important not to over-soak the biscuits or the base will be too soft. Just dip them quickly on one side only (the sugary side is better), and place them in the serving dish with the soaked part facing up: this way the juices will slowly go through the biscuits. Add a few of the cherries on top.In the meantime separately whip the egg whites, then the egg yolks with 3 tbsp of sugar, then the cream.
Whip everything well, the egg whites should be really stiff, the egg yolks really pale, and the cream like a cloud. Finally fold all three together. Pour half of the cream mixture over the red savoiardi biscuits, then make a second layer of savoiardi dipped in Amarena-whisky syrup (always dipping one side only, and placing them on the cream red facing up). Cover with the remaining cream mixture and place in the fridge for a few hours. Before serving dust the 'cloud' with cocoa.
I forgot to take a photo f the finished product until we were having second helpings... but I am sure that you get the picture! Serve to special friends, like my friends Aldo and Mary-Ann!
This dessert is for Sweet New Zealand
this month of August hosted by Plum Kitchen.
Thank you for hosting Kristina, I hope that Mr PK will like this idea and hand the whisky to make it!
FYI, I found the Italian Amarena Cherries at New World in Victoria Park, Freemans Bay, Auckland.
Photos and Recipes by Alessandra Zecchini ©