has got to be one of my favourite desserts. Generally, we only have desserts at home if we have guests so when I found out that Tiramisu was a favourite of our guests, I had the perfect excuse to make it, along with my lemon cheesecake, even though I hadn't made it since moving here. Off we trotted to the shops. Obviously I needed sponge fingers but that wasn't a problem, same with the mascarpone. Next item was the double or whipping cream. In case you don't know I live in the countryside, surrounded by beautiful cows, with the flies and smells that can accompany them. It should be no problem to buy fresh cream, should it?
Unfortunately, I already know from experience, that buying cream in France is like entering the lottery. There is lots of stuff in the fresh aisle that could possibly be cream, and seems thick enough, but you can't actually play about with it or it turns to water. For whipping I know to go to the long life sterilized creme professionelle,
which you can only buy in 1 litre tetrapaks and which whips up if your wrists or mixer can manage it and you refrigerate it first. There is always chantilly fixe,
but why! Where is the fresh double cream?
So armed with my ingredients I start with whipping the cream with the mascarpone and rum in my stand mixer. Nothing happened for a while and then suddenly it started to thicken. Hooray! Then it split with a frothy layer on top and water underneath. Panic! I didn't even take a picture, such was my stress level.
So I whipped up the remaining cream to stiff peaks with the addition of my most favourite, rescue all, French ingredient. Thank goodness for creme fraiche. I only had the 15% fat one when I know that the cream has to be 30% but it whipped up no problem. In case the alcohol was the culprit I added it to the coffee and then dipped the biscuits in, before arranging in a dish.
Smear half of the cream mixture onto the fingers, grate on some plain chocolate or cocoa and then repeat but leave the top layer plain until you are ready to decorate.
Decorate with cocoa and icing sugar or grated plain chocolate. Amazingly this keeps its shape really well and tastes better the following day after making.
So here's my easy, accidental, mascarpone free tiramisu...P.S. I didn't confess this disaster to my guests!
What have you made by accident recently?
This Tiramisu is extremely easy, egg free, mascarpone free, fuss free dessert with cream, creme fraiche, coffee, sponge fingers and chocolate.
- 200g sponge fingers (30)
- 400 ml double cream or creme professionelle 30%
- 250g creme fraiche or mascarpone
- 3 tbsp rum or coffee liqueur
- 5 tbsp sugar
- 300 ml espresso or strong instant coffee (a mug)
- 50g plain chocolate or 2 tbsp cocoa powder
- icing sugar to serve
- Whip the creme fraiche with the cream until stiff.
- Dip half of the sponge fingers in the coffee, one at a time and arrange in a dish. (mine is 9x30cm).
- Spread half the cream over the fingers and grate over half the chocolate.
- Dip and arrange the remaining fingers and spread over the remaining cream.
- Refrigerate for at least two hours.
- Decorate with remaining chocolate or cocoa powder.
- Serve cut into squares and dusted with icing sugar.
- Arrange in individual serving glasses instead.
Chez Le Rêve Français http://chezlerevefrancais.com/