CLAVELLS VALENTINE’S DAY TIRAMISU x PURBECK ICE CREAM recipe
PERFECT PAIRING: 2 SWEET DORSET FAVOURITES
When you’re a kid, Valentine’s Day is all about the paper cards (and accompanying candy!). As an adult, the whole day becomes more amorous, ditching candy and cards for romantic dinners. This year, we’re celebrating what has always been the best part—the sweets! If you’re looking for a special dessert to cook at home, you won’t want to miss this exclusive collaboration with two of Purbeck’s best loved brands. With the release of their infamous tiramisu recipe, Clavells are teaming up with Purbeck Ice Cream for a sweet treat suggestion that will delight your partner and family - and you’ll love adapting the dessert to their taste Purbeck Ice Cream’s extensive range of flavours.
HOW TO MAKE CLAVELLS TIRAMISU (SERVES 12)
INGREDIENTS
300ml strongly prepared espresso, warm or room temperature
90ml Grand Marnier
40–45 ladyfingers
450g mascarpone, cold or at room temperature
60ml dark rum
4 large eggs, separated
100g granulated sugar
480ml heavy cream or heavy whipping cream
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
Unsweetened natural cocoa powder
INSTRUCTIONS
1. You need a large 9×13 inch baking pan/dish. Set aside and have ready to go!
2. Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let’s begin with the first layer of ladyfingers.
3. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side.
4. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.
5. Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl until smooth. Set aside.
6. Place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Using a whisk or eggbeater, whisk the egg yolks and 50g of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
7. Whip the heavy cream: With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks– and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.
8. Beat the egg whites: With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt
together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 50g of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.
9.Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.
10. Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. Refrigerate uncovered for 2-3 hours.
11. Add cocoa layer, then chill: After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.
12. Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.
Truly scumptious, it’s unlikely they’ll be many leftovers once you’ve served this delicious indulgent dessert. If you don’t quite finish the 12 servings that this recipe makes in one sitting (it’s possible - trust us!), you can simply store any remaining dessert in a tupperware and keep it in the fridge to serve for up to 3 days.
PURBECK ICE CREAM PAIRINGS
Once you’ve followed Clavells recipe for this classic dessert, all you need to decide is how to serve it.Luckily, Purbeck Ice Cream have a huge range of flavours available in which are ideal for experimenting with flavours and new serving variations. Why not add a sweeter twist with Raspberry Ripple or double up on your coffee fix with cappuccino.
Did you know that Purbeck Ice Cream sources all its packaging materials from sustainable resources? This means that when it comes to clearing up empty ice cream cartons you can recycle tubs, lids and spoons.
VALENTINE’S DAY COMPETITION T&C’s
All competition participants are required to create the Clavells Tiramisu, post a photo of your creation to Instagram or Facebook.
Each entry is required to tag both @clavellsrestaurant & @purbeckicecream in the post or Instagram stories to be entered.
The winner will receive a lunch for two at Clavells Restaurant (excluding drinks), limited to two main dishes and a FREE Tiramisu dessert each.