Berry Tiramisù

(from Schnucks Cooks, Spring 2013)  

I have made this wonderful dessert twice this spring, once using ladyfingers and another time using angel food cake (premade from the grocery store and sliced for layering).  My husband likes the angel food version better, but both got rave reviews from our friends.  I also use orange juice rather than liqueur to make the simple syrup in step 2, and had ample leftovers to use for other purposes.

4 packages (6 oz. each) fresh blueberries (about 4 ¾ cups), divided

4 packages (6 oz. each) fresh raspberries (about 5 ½ cups), divided

2 packages (16 oz. each) fresh strawberries, hulled and cut into ¼-inch-thick slices (about 6 cups), divided

1 2/3 c. sugar, divided

1/2 c. berry liqueur (such as Chambord), orange-flavored liqueur (such as triple sec), or orange juice

1/2 c. water

1 ½ c. whipping cream

2 packages (8 oz. each) mascarpone cheese, at room temperature

3 packages (3 oz. each) sponge-style ladyfingers [I have also used sliced angel food cake]

1.       In 12-inch skillet, add 2 packages blueberries, 2 packages raspberries, 3 cups sliced strawberries, and 1/3 cup of sugar.  Cook berry mixture over medium-high heat 25 to 30 minutes or until mixture becomes thick and reaches a jam-like consistency, stirring frequently during last 10 minutes of cooking.  Remove skillet from heat.  Transfer jam to medium bowl.  Cover and refrigerate at least two hours or up to two days ahead.  You should have about 3 cups.

2.       Meanwhile, in small saucepan, add 1 cup sugar, liqueur and water; heat to boiling over medium-high heat, stirring occasionally until sugar dissolves.  Remove saucepan from heat.  Allow mixture to cool slightly.

3.       In large bowl, toss remaining blueberries, raspberries, and sliced strawberries until combined.

4.       In large bowl, with mixer on low speed, beat cream and remaining 1/3 cup sugar until cream thickens.  Increase speed and beat until stiff peaks form.  Add mascarpone and fold with rubber spatula just until well combined.  Makes about 5 cups.  [In my experience it’s okay to beat in the mascarpone with electric mixer.  EH]

5.       Place 13 x 9-inch glass or ceramic baking dish horizontally in front of you.  Arrange 1 ½ packages ladyfingers, flat side down, vertically (perpendicular) in 3 long rows across bottom of dish.  Brush ladyfingers liberally with half of liqueur [or orange juice] mixture.

6.       Spread half of berry jam (about 1 ½ cups) over ladyfingers.  Dollop about 2 ½ cups mascarpone mixture over jam, then spread to cover.  (It is okay if some jam swirls into mascarpone mixture.)  Top with half of fresh berries, about 3 cups.  (Cover and refrigerate remaining berries to use after chilling.)  Repeat layering with remaining ladyfingers, brushing with liqueur mixture.  Top with remaining berry jam and mascarpone mixture.  Cover and refrigerate at least 6 hours or up to 1 day ahead.  Top with remaining fresh berries just before serving.  Cut tiramisu lengthwise into 4 slices, then cut each slice crossways into 5 pieces.  Makes 20 servings.

Each serving:  about 340 calories; 17 g. total fat (10 g. saturated), 84 mg. cholesterol, 34 mg. sodium, 39 g. carbohydrate, 4 g. fiber, 26 g. sugars, 3 g. protein.

German Food of the Week: Ground Cherries

Okay, so they're not exactly German -- ground cherries (Physalis peruviana, or Kapstachelbeere in German) are a tropical fruit, but they are quite popular here. They are a small sweet, slightly tart fruit, and a member of the nightshade family, like tomatoes. They grow inside a papery hull, like tomatillos (Physalis philadelphica). They often appear as garnishes on restaurant plates or buffets. I finally bought some at the grocery store yesterday, and we are enjoying them at home.

Pear Tart - Outstanding!!!!

John Evelev served us this pear tart for dessert recently, and I swear to you, it was the best dessert I've eaten in a long, long time! The recipe comes from Bistro Cooking by Patricia Wells. For the pastry dough, John used ready-made (uncooked) dough from the grocery store and it was as good as a homemade pastry crust. Patricia writes:

Like an authentic tart Tatin, the pear version consists of nothing but well-caramelized pears and a layer of thin pastry. The pears should remain in huge chunks, making for an honest, rustic tart. The clear glass baking dish allows you to see if any pears are sticking as you turn out the tart. This may seem like a lot of pears for a single tart, but they cook down quickly.

6 Tbsp. unsalted butter
7 to 8 firm pears (about 2 3/4 pounds; 1.75 kg), preferably Bosc or Anjou, peeled, quartered and cored
1/2 c. (100 g.) sugar
1 recipe of pastry dough
1 cup of crème fraîche or sour cream, for serving

1. Preheat the oven to 425 degrees F (220 Celsius).

2. Melt the butter in a deep 12-inch skillet over medium-high heat. Stir in the pears and sugar. Cook, stirring carefully from time to time so the pears and sugar do not stick, 20 minutes. Increase the heat to high and cook until the pears and sugar are a deep, golden brown, about 15 more minutes. (If you are like me, the urge will be to stop the cooking a bit soon, so it doesn’t burn. But the tart will be much prettier and taste better if you take the time to allow the pears to run a true golden brown.) Shake the pan from time to time, and watch carefully to be sure that the pears and sugar do not burn. (If you do not have a pan large enough to cook all of the pears, cook them in 2 smaller pans, dividing the ingredients in half.)

3. Literally pile the pears into an unbuttered round 10 1/2-inch (27 cm.) clear glass baking dish or a special tin-lined copper tart Tatin pan.

4. Roll out the pastry dough slightly larger than the dish. Place the pastry on top of the pears, tucking a bit of the dough around the edges and down into the dish. You do not need to prick the dough.

5. Place the tart into the center of the oven and bake until the pears bubble and the pastry is a deep, golden brown, 35 to 40 minutes.

6. Remove the tart from the oven and immediately place a large, flat heatproof serving platter top-side down on top of the baking dish or pan. Invert the pan and give the bottom a firm tap, to release any pears that may be sticking to the bottom. Slowly release the baking dish, so the tart falls evenly onto the serving platter. Serve warm or at room temperature, passing a bowl of rich crème fraîche to spoon over the tart.

7. Yield: 8 to 10 servings.