Ingredients for blackcurrant tiramisu
250 g blackcurrants
180 g sugar
150 ml blackcurrant liqueur (cassis)
1 sponge finger for each glass
500 g mascarpone
Preparation of blackcurrant tiramisu
Cook 250 g of blackcurrants and 80 g of sugar on a low heat for 4 to 5 minutes, allow to cool before adding 150 ml of blackcurrant liqueur. Take 8 glasses and place one sponge finger and one tablespoon of blackcurrants in each glass. Mix together 500 g of mascarpone and 6 egg yolks. Beat 6 egg whites until they form stiffy peaks, supporting them with 100 g of caster sugar. Fold in carefully the stiffly beaten egg whites and the mascarpone and separate this mixture evenly in two. Fill the glasses with one half of the mixture. Add one more sponge finger and some blackcurrant in each glass and finish with the rest of the tiramisu. Place in a cool place for 4 hours.