Everyone loves a cute little individual serving – and these are perfect for group gatherings! Kathy Paterson keeps jars for homemade chutneys, relishes, pickles and jams and of course, jars with good-fitting lids are great for transporting food. Keep these jars of Tiramisù chilled in a chilly bin – for a delicious end to your picnic.
Makes 8
Sponge
3 eggs, separated
½ cup caster sugar
½ cup plain flour
4 tablespoons cornflour (¼ cup), plus 1 teaspoon
1 teaspoon baking powder
½ teaspoon vanilla extract
25g butter, melted
Tiramisù
100ml cream
70g Foundry Chocolate, 70% Dark Bean to Bar Chocolate, divided
125ml espresso, at room temperature, sweetened with 1 teaspoon runny honey
3 tablespoons alcohol, such as dessert wine, sweet sherry, dark rum or brandy
2 free-range eggs, separated
90g caster sugar, divided
250g mascarpone
unsweetened cocoa powder for sprinkling
edible flowers to decorate
Method
Make the sponge, heat the oven to 190°C. Line a sheet cake pan (high-sided swiss roll tin), 30cm x 20cm with baking paper.
Put the egg whites in the bowl of an electric mixer with a pinch of salt and beat until foamy. Gradually add the caster sugar and beat until thick. Beat in the egg yolks, one at a time until the mixture is fluffy (until you can draw the letter M in the mixture and it holds its shape).
Sift the flour, cornflour and baking powder together, then sift over the egg mixture. Gently fold in, taking care to keep as much air in the mixture as you can. Gently fold through the vanilla extract and the melted butter.
Gently put into the prepared sheet pan and smooth the top. Put into the oven and bake for about 15 minutes until golden brown and springy to the touch. Remove from the oven and leave to cool.
Make the tiramisu, pour the cream into a small pot and bring to a simmer. Break 50g of the chocolate into pieces and add to the cream. Remove from the heat and stir until the chocolate has melted and thickened. Set aside.
Put the egg whites in the bowl of an electric mixer with a pinch of salt and beat until foamy. Gradually add half of the measured sugar and beat until stiff. Transfer to a clean bowl.
Using the same bowl of the electric mixer, put in the egg yolks and the remaining caster sugar. Beat until pale in colour.
Add the mascarpone and stir in with a spatula. Gently fold in half of the beaten egg whites, then fold in the remaining egg whites.
To assemble, using a plain round cutter, cut out rounds of the sponge to fit in the base of each jar (or use ramekins or cups). Drizzle over a little espresso to moisten then drizzle with chosen alcohol.
Dollop in some of the chocolate mixture and smooth the top, followed by some of the mascarpone mixture. Smooth the top.
To finish, dust each tiramisù with cocoa powder. Using a sharp knife cut the remaining chocolate into shavings and sprinkle on top. Decorate with an edible flower.
Tip – Any leftover assembling ingredients can be made up in a small serving bowl, covered and kept in the fridge for extra helpings.
Recipe by Kathy Paterson, courtesy of the Outstanding Food Producers Awards.
For more great recipes and news on outstanding NZ food go to www.outstandingfoodproducer.co.nz
