Blackcurrant tiramisu and Zallotti Blossom

(For 4 portions of 10cm x 4cm pots)

Blackcurrant juice:

• 400g frozen blackcurrants
• 100g water
• 100g caster sugar

Savoie biscuit:

• 200g whole egg
• 155g caster sugar
• 7g trimoline
   
• 145g sieved gluten free flour
• 16g unsalted melted butter

Blackcurrant compote:

• 335g whole frozen blackcurrants
• 95g caster sugar
• ½no. peeled lemon zest

Tiramisu cream:

• 300g high quality mascarpone  
• 210g whipping cream 
• 100g italian meringue (180g caster sugar, 60g water, 90g egg whites) 
• 40g Marsala wine  

Décor:

• 85% dark chocolate  
• Zallotti Blossom 

Blackcurrant juice:

• Place all ingredients into a suitable bowl and clingfilm.
• Place over a simmering bain-marie and leave for 3 hours until the fruits are completely broken down and all the juice has been released. 
• Remove and strain through a chinois and reserve.

Savoie biscuit:

• Heat the eggs, caster sugar, and the trimoline to 40°C and whisk until ribbon stage.
• Gently fold in the flour.
• Add a little amount of the mix to the butter, and mix in. 
• Fold back into main mix gently.
• Pour into a pre lined tray to a height of 1,5cm.   
• Bake at 210°C until cooked and light golden with no fan. 
• Demould and cool.
• Cut to desired diameter to fit in the base of the dish.

Blackcurrant compote:

• Place the sugar into a large based pan and heat, but do not colour, along with the vanilla.
• Slowly add the blackcurrants so as not to completley cool the sugar.
• Reduce until the sauce is a thick consistency.
• Remove from the heat,cool, remove the vanilla pods.

Tiramisu cream:

• Smooth down the mascarpone so there are no pieces.
• Semi whip the cream with the Marsala and reserve in the fridge.
• Make the meringue cooking the sugar until 118°C, whisk until cool. 
• Fold the cream through the mascarpone, then fold in the meringue until smooth.

To build:

• Soak the sponge well in the blackcurrant juice.
• Place carefully into the base of the dish.
• Liberally cover the sponge with 15g of compote.
• Top off with approx. 80g of the tiramisu mix so just under the top of the dish then tap level.
• Place in the fridge to set for at least 12 hours.

To finish: 

• Cover the top of the tiramisu with grated 85% dark chocolate.
• Sprinkle over with picked Zallotti Blossom.   

Recept: Simon Jenkins
Website: https://www.snjpatisserie.co.uk/