In 2008 I launched a new venture "Rie's Kitchen" where I can indulge my passion of making jams, sauces and preserves and growing my own fruit and vegetables. Over a number of years, many friends and relatives have gladly taken home products of my larder, so now its time to share the passion with others. I have opened an online store attached to this website for all to enjoy!
This blog will document this journey. Who knows where we will end up?
Christmas is a time to treat those you love. Christmas in Australia is such a mixture of Northern Hemisphere imagery, summer heat, and family traditions all rolled up together. My family always have a baked ham, hot roasted vegetables and other hot dishes for the main course, but usually start with cold prawns and other seafood and finish with homemade Shiraz jelly, tropical tiramisu, and hot Christmas pudding. All the while, we sit next to a decorated Christmas tree, surrounded by Christmas cards depicting snow, waving in the breeze from the air conditioner, trying to combat both the heat of the day and that emanating from the oven!
The recipe I've chosen here can be made in a large lasagne dish or in individual glasses. I've used tropical flavours easily found in Australia at Christmas, but the fruit options are endless. Poached peaches, pomegranate seeds, and stewed berries would also be delicious, and provide some interesting colours. Just a note – I've used fresh passionfruit. If you use a tin of passionfruit pulp, you'll need to strain the pulp as the contents of the tin are far too watery. The juice can be added to the orange juice if desired, and just use the pulp and seeds for the fruit layer.
Traditional tiramisu recipes include beaten egg in the cream layer, making for a richer layer. Due to the climatic conditions in Australia, I prefer not to include the raw egg unless I'm serving this dish at home and can be very certain that it will be eaten straight from the fridge within 24 hours of being made. If you want to add the egg, beat 1 extra-large egg and ¼ cup of caster sugar until thick and creamy. Fold this into the cream mixture with the mascarpone. This will make the cream mixture thinner and unable to be piped.
To soak the biscuits in this recipe, I've used orange juice. Pineapple juice could also be used; however, I recommend diluting it a bit with some orange juice due to its acidity. Adding Galliano or a coconut-flavoured liqueur is also lovely depending on your family's preferences. If you add alcohol, reduce the juice to 125ml. Take care when dipping the biscuits – it's a fine balancing act between softening the biscuit and ending up with a soggy mess.
Merry Christmas, everyone!
To watch my video of this recipe, check out the YouTube link below the recipe.
Makes 6
• 450 ml thickened cream
• 40 g icing sugar
• Zest of 1 lime
• 250 g mascarpone
• 4 mangoes diced
• 200 ml passionfruit pulp (approx 8)
• 1 cup orange juice
• 200 g savoiardi biscuits
• 125 ml Galliano or coconut flavoured liqueur (optional)
• 6x 250 ml serving glasses
In a large bowl whip together cream, icing sugar and lime zest until stiff. Gently fold in mascarpone.
In a flat dish combine juice and alcohol (if using). Taking only one biscuit at a time, dip both sides of the biscuit in the juice mix, and then place on a board. Continue until 4 or 5 biscuits have been dipped. Cut the biscuits to form a layer on the bottom of each glass.
Gently spoon a layer of mango into each glass.Spoon 1/2 a passionfruit into each glass.
Spoon or pipe approximately 1/3 cup of the cream mixture into each glass.
Repeat by adding another layer of dipped biscuits.
Repeat the layers of passionfruit and mango.
Top with the cream mixture and place in the fridge for 6 hours or over night.
Prior to serving, place 1/2 tsp of passionfruit on each glass.
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