Ahh, tiramisu. Such a beloved dessert with delicious regional variations. My Easter “Tiramisu” was inspired by this classic dessert but definitely has a personality all its own.
The first major difference you’ll notice is the lack of ladyfinger cookies. Early on, whenever I’ve made tiramisu, I’ve baked a sponge cake instead of using the traditional ladyfinger cookies. This is just my personal preference because I’ve never cared for the texture of these delicate cookies after they’re soaked, and I’ve carried that preference over into this dessert as well.
This recipe came about several years ago while I was living in the Portland, Oregon area and invited a dear Australian friend of mine for Easter dinner. We decided on an Aussie favorite of roast lamb and veg meal and I wanted to serve something special but not too heavy for dessert. Tiramisu came to mind but I associate it more with the fall and winter months, for some reason, so that wasn’t quite the right fit. Its creamy filling is a hit all year round, however, so I got to wondering what else I could make using that filling, and this is what evolved.
Instead of soaking my sponge cake with a rich coffee mixture I used a sweet but light Moscato. I added some fresh fruit to the layers and brightened up that luscious cream filling with lemon zest and the result was a new spin on an old favorite, perfect for spring, summer…and Easter dinner! I hope you and yours like it as much as we did!
~Christine
Easter "Tiramisu"
Skill level: Intermediate
Servings: 12
Oven Temp: 350*
Tips: Bake sponge cake the day before assembly for easier slicing and better absorption of soaking beverage. Great make-ahead dessert as it will need 6-8 hours to set in the fridge.
Soaking Beverage:
2 c. Moscato (sparkling or still) OR substitute ginger ale or limeade
Fruit for layering:
2-3 c. Your choice of assorted fruit; berries, sliced peaches, pear, kiwi, etc.
Sponge Cake:
6 large eggs, room temp.
1 c. sugar
1 t. vanilla
Zest of 2 limes
¼ t. salt
1 ½ c. AP flour
Instructions:
Spray/grease 9” springform pan, line bottom with parchment paper, spray/grease again and dust with flour. Set aside.
Sift flour and salt into medium bowl. Set aside. Preheat oven to 350*.
Beat eggs in bowl of stand mixer with whisk attachment until foamy. Add sugar gradually, in stages, and beat until mixture is pale yellow and reaches “ribbon stage”. Add vanilla and lime zest.
Scrape and remove whisk attachment and carefully fold in flour until incorporated. Do not over mix.
Spread evenly in prepared pan. Bake for approx. 25 minutes or until golden brown. Leave to cool in the pan while preparing cream filling. (OR: cover with plastic wrap, store at room temperature overnight. Prepare cream filling and assemble the next day.)
Cream filling:
1 packet (2 ½ t) unflavored gelatin
1/8 c. water, room temp.
6 egg yolks
½ c.
3 c. mascarpone, room temp
1 ½ c. whipping cream, whipped
Zest of 2 large lemons
Instructions:
Pour water into heat resistant bowl, sprinkle gelatin over water. Set aside to “bloom”.
Whisk yolks and sugar in heat resistant bowl over Bain Marie, continue whisking until thick, pale and sugar is dissolved.
Melt gelatin, cool slightly and stir into egg mixture.
Whisk in mascarpone, one cup at a time until smooth.
Fold in whipped cream and lemon zest.
Assembly:
Slice cooled cake into two layers. Place the bottom layer into a clean springform pan lined with parchment paper. Soak bottom layer with half the Moscato until moist but not seeping. Evenly spread bottom layer with half the cream mixture. Evenly arrange half the fruit onto the cream layer, gently pressing fruit into the cream.
Repeat with second layer of cake; soaking with remaining Moscato until evenly moist but not seeping, spreading with remaining cream mixture, and decoratively arranging remaining fruit on top, as desired.
Cover loosely with plastic wrap and chill for 6 hours or overnight.
Slide a long narrow knife around inside edge of springform to loosen edges before releasing pan.
Transfer to a serving platter or cake stand. Sprinkle with powdered sugar before slicing, if desired.