Home Recipes Tiramisu with fruit bread, pear and fig

Tiramisu with fruit bread, pear and fig

Tiramisu with fruit bread, pear and fig. Picture; Lubera
Tiramisu with fruit bread, pear and fig. Picture; Lubera

Winter dessert from Lubera’s chef

This winter warmer 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.

Fruit bread, pear, and figs are perfect for a Christmas dessert. Serves four people.

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 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
Good way to cope with a glut of figs
Good way to cope with a glut of figs

Chop cranberries, figs, and apricots. Marinate in a bowl with rum, orange and lemon juice. Cover for about 1 hour.

Preheat oven to 180 degrees. 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 the lemon.

Mix the flour with the 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 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.

To whip 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.

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