Catalan Tiramisu

Name: Catalan Tiramisu
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Vanilla pod; 1 Organic Orange; 600 ml Milk; 100 g demerara sugar; 5 Eggs (size M); 5 TABLESPOONS Cornstarch; 100 g Ladyfingers; 100 ml Espresso; 300 g mixed berries (e.g. raspberries, blueberries and strawberries); 2 stem(s) Mint

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Vanilla pod
1 Organic Orange
600 ml Milk
100 g demerara sugar
5 Eggs (size M)
5 TABLESPOONS Cornstarch
100 g Ladyfingers
100 ml Espresso
300 g mixed berries (e.g. raspberries, blueberries and strawberries)
2 stem(s) Mint

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Rinse orange with hot water and rub dry. Finely grate the peel, halve the orange and squeeze the juice. Mix 400 ml milk, orange zest, 60 g sugar, vanilla pulp and eggs in a saucepan.
2
Mix 200 ml milk and starch. Carefully heat egg milk while stirring continuously. Add starch milk while stirring and bring to the boil once. Remove from the heat and let it cool down lukewarm. Break the lady fingers roughly into pieces and divide them between 4 glasses.
3
Sprinkle biscuits with espresso. Wash or sort the berries. Cut strawberries into small pieces.
4
Puree 100 g berries and orange juice, mix with the remaining berries. Spread the berry mixture over the glasses. Pour cream on the berries and chill for about 30 minutes. Spread 40 g sugar in portions on the glasses and caramelise with a gas burner.
5
Wash mint, shake dry and pluck leaves from the stalks. Decorate cream with mint.