As the ingredients in a classic tiramisu are not too dissimilar to a semifreddo, the pud translates well into a creamy, frozen dessert. You can prepare this up to a week ahead, making it the perfect dinner party pud. For an alcohol-free version, swap the crème de mûre for the same amount of blackberry cordial.
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Yields:
8 serving(s)
Prep Time:
45 mins
Cook Time:
10 mins
Total Time:
55 mins
Cal/Serv:
346
Ingredients
600 g blackberries
Finely grated zest 1 lemon, plus extra pared zest to serve
100 g caster sugar
3 Tbsp. crème de mûre
2 medium eggs, separated*
150 g mascarpone
150 ml double cream
1 Tbsp. vanilla bean paste
18 savoiardi biscuits, about 125g total
Directions
Step 1In a medium pan, cook 400g of the blackberries, the lemon zest, 25g of the sugar and 2tbsp water over medium heat, stirring occasionally, until blackberries have broken down completely. Press through a fine sieve into a shallow bowl (discarding the seeds), stir the crème de mûre into the juice and set aside to cool.
Step 2Line a 900g loaf tin with a double layer of clingfilm or baking parchment, leaving some excess hanging over the sides.
Step 3In a medium bowl, use a handheld electric whisk to beat the egg yolks and remaining 75g sugar for 5min, until pale and thick. In a separate bowl, using clean beaters, whisk the egg whites until they hold stiff peaks. In a third bowl, briefly whisk the mascarpone, cream and vanilla until the mixture just holds its shape.
Step 4Using a large metal spoon, gently fold the mascarpone mixture into the yolk mixture, followed by the egg whites, being careful not to knock out too much air. Spoon 1/2 into the lined loaf tin and smooth to level. Dot over 75g blackberries, then drizzle over 2tsp of the cooled blackberry liquid.
Step 5Working 2 biscuits at a time, dip 8 of the biscuits into the blackberry liquid, for 10sec per side, until softened and deep purple in colour. Once soaked, arrange lengthways in the tin, in a single layer on top of the cream mixture.
Step 6Spoon over remaining cream mixture, repeat the dotting and drizzling, then soak 10 biscuits as before and layer on top. Cover tin with clingfilm or foil and freeze until solid– about 5hr, or ideally overnight. Cover and chill remaining blackberry liquid (you should only have a couple of tbsp left) and whole blackberries.
Step 7To serve, soften at room temperature for 5min. Invert on to a serving plate or board and top with remaining 50g blackberries, pared lemon zest and a drizzle of the blackberry soaking liquid. Serve in slices.
GET AHEAD Prepare to end of step 6 up to 1 week ahead. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
