Festive dessert from Lubera’s chef
This warming tiramisu recipe with fruit bread, pear and fig comes from Swiss fruit experts Lubera’s guest recipe writer Véronique Witzigmann. If you grow figs, varieties such as Perretta or Morena bear a lot of fruit in a glut, and this is an ideal way to use them up.
Tiramisu with fruit bread, pear, and figs is perfect for a Christmas dessert. Serves four people. For savoury bread, try my gran’s Soda Bread. Do try this Creole Okra with Chicken and Prawn recipe too.
Tiramisu recipe – Ingredients for the fruit bread
- 50g dried soft figs
- 50g dried cranberries
- 20g dried apricots
- 1-2 tbsp of orange juice
- 1 tsp lemon juice
- 1 tbsp rum
- 150g soft butter
- 100g brown sugar
- 3 egg yolks (room temperature)
- 150g of flour
- 1 tsp baking powder
- 3 egg whites
- 10g Bourbon vanilla sugar
- 50g ground hazelnuts
- 1 tsp cinnamon
- ¼ tsp grated lemon
Ingredients for the tiramisu cream
- 250g mascarpone
- 50ml cream
- 80g pear or fig jam
- 1-2 tsp red port
- ¼ tsp grated lemon
- ¼ tsp grated orange
- (1-2 tbsp sugar to taste)
- 40g walnuts
- 2-3 tbsp sugar
- 2-3 tbsp cocoa powder
Tiramisu recipe – method
Chop cranberries, figs, and apricots. Marinate in a bowl with rum, orange and lemon juice. Cover for about 1 hour. Preheat the oven to 180°C. Grease a 30cm x 11cm baking tin well with butter and flour.
Beat the butter until foamy in a bowl. Add sugar and vanilla sugar and stir well. Gradually stir in the yolks. Season the butter-egg mixture with lemon. Mix the flour with hazelnuts, cinnamon and baking powder.
Beat the egg whites with a pinch of salt until stiff. Alternately, mix the egg whites and flour under the butter mixture. Finally, fold in the marinated fruits and distribute them evenly into the baking tin.
Bake in the oven for about 35-40 minutes. Check with a chopstick/skewer to see if the fruit bread is baked, then allow to cool overnight.
The next day, divide the fruit bread into 4 even pieces (if necessary, straighten the surface) and cut out 4 fruit cubes with a diameter of 7cm. Cut out 3 slices 1cm thick from each cylinder. Chop walnuts roughly and caramelise with sugar in a pan.
Whip the tiramisu cream. Fold in mascarpone, pear-fig fruit spread, port and 30g of cooled walnuts. Season with orange and lemon. Put the cream in a piping bag. Brush one side of each fruit cake with pear or fig jam.
To serve, place the fruit bread with cream alternately in a glass. Spread the top fruit bread layer thinly with cream. Dust with cocoa powder and sprinkle with the caramelised walnuts.
For more information, visit www.lubera.co.uk.
