Berry or Coffee Tiramisu

Try these tiramisu recipes for a decadent and traditional treat on Christmas Day – they’ll be finished fast and requested for years to come 

Recipes and styling Sarah Heeringa. Photography Amanda Reelick

Approximatley 20 ladyfingers or other similar sweet sponge biscuits 

For the zabaione 

5 free-range egg yolks
6 tbsp white sugar
2 tbsp marsala (or dry white) wine
200g Mascarpone cheese  
500ml cream, whipped till firm

For a coffee version

1 1/2 cups coffee espresso
3-4 tbsp coffee liquer, we used Quick Brown Fox organic coffee liqueur
1 tsp vanilla bean paste
fairtrade drinking chocolate for dusting 

or for a berry version 

425g tinned boysenberries in syrup
1/2 cup cherry brandy
2 cups of tinned cherries or frozen berries  
icing sugar for dusting

Put the egg yolks and 4 tbsp sugar in a small heatproof bowl and beat until pale yellow. Using double boiler gently heat it while continuing to whisk. Gradually add the wine and whisk for a few minutes more until the mixture thickens. Cover and chill for 45 minutes. 

In a mixing bowl whip the mascarpone cheese until smooth. Set aside to chill. In another bowl mix 2/3 of the whipped cream with 2 tbsp sugar and combine it with the mascarpone. Add the chilled zabaglione, gently folding it in, until smooth. Cover and chill for 1-2 hours.

For a coffee version
Brew the coffee and combine in a bowl with the vanilla and liqueur. Dip the ladyfingers in the liquid and layer in a serving dish. Dust it with drinking chocolate. Add 1/3 of the zabaglione cream and spread it evenly. Repeat this process until you have used up all the ladyfingers and zabaglione. 

For a berry version
Combine berries in one bowl and brandy syrup in another. Using berries and icing sugar use the same layering method as above. 

For both
Cover and refrigerate for 2-3. To serve, top with the remaining whipped cream, berries or a dusting of icing sugar or drinking chocolate

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