Tiramisu with Tea and Blueberry Frosting – A New Take on a Classic!
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Czas na czytanie: 2 min
Information
45-60 min
8-10 people
Dessert
Tiramisu like you've never tried before! With tea and blueberry topping. Imagine velvety mascarpone cream, enhanced by the aroma of Earl Grey Cardamom & Blue Cornflower tea from Adalbert's Tea and juicy blueberry topping... This is a combination of Italian classics with a touch of surprise that you must try!
About the Author of the Recipe
Marzena Król is a culinary artist who meticulously combines her passion for cooking with the aesthetics of presentation. Her kitchen is a place where unique flavor combinations are born, and each recipe is created with the goal of creating a warm, family atmosphere around the table.
Ingredients
For the sponge cake:
- 400 g long sponge cakes
- 500 ml strong Adalbert's Tea - Earl Grey Cardamom & Blue Cornflower (brewed from 2 tablespoons of tea)
For the mascarpone cream:
- 500 g mascarpone
- 2 eggs + 2 yolks
- 80 g powdered sugar
- 1.5 teaspoons of vanilla extract
For the blueberry frużelina:
- 400 g forest berries (can be frozen)
- 2 tablespoons of sugar
- 2 teaspoons of potato starch
- 1 tablespoon of lemon juice
- A pinch of grated lemon zest
For decoration (optional):
- 250g mascarpone
- 100ml of 30% cream
- A spoonful of powdered sugar
- A teaspoon of vanilla sugar
Preparation
- Brew the tea:Steep two tablespoons of Adalbert's Tea Earl Grey Cardamon & Blue Cornflower in 500ml of boiling water for 3 minutes. Strain the grounds and set aside to cool.
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Prepare the blueberry frużelina:
- Place the berries in a pot, add sugar and heat over low heat until they release their juice (about 5 minutes).
- Add lemon juice and zest and mix.
- Dissolve the starch in 1.5 tablespoons of cold water and add to the berries. Cook for a while, until the frużelina thickens slightly. Set aside to cool.
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Prepare the mascarpone cream:
- Beat the eggs and yolks with the powdered sugar until light and fluffy.
- Add mascarpone and vanilla, mix until smooth.
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Assemble the tiramisu:
- Quickly dip the biscuits in the cooled tea and arrange them on the bottom of the tin.
- Spread half of the mascarpone cream on the biscuits.
- Spread half of the blueberry jam on the cream.
- Place a second layer of soaked sponge cakes, then the rest of the cream and frużelina.
- Place the third layer of sponge cakes.
- Decorating (optional): Whip the mascarpone and heavy cream with powdered sugar and vanilla sugar until stiff peaks form. Spread the whipped cream thinly over the top of the tiramisu, and decorate the surrounding area with a pastry bag. Place the remaining frużelina in the center.
- Chilling: Place the tiramisu in the fridge for at least 6 hours, preferably overnight.
A tip from Marzena
💡Instead of cream, you can traditionally sprinkle tiramisu with cocoa.
We encourage you to try this recipe and share it with your friends and loved ones!
Enjoy! ♥️
Marzena Król and Adalbert's Tea