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Tiramisu using fruit bread

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Actually, all (ok, almost all) of the ingredients for this tiramisu using fruit bread made from pears and figs can be found locally. The figs, cranberries, apricots, orange juice and lemon juice as well as the nuts come from Lubera plants; the eggs, flour, cream and butter come from farms in the area. The brown sugar (and the rum), not to mention the cinnamon and the cocoa powder will be hard to find locally and even Lubera cannot help.

The combination of fruit bread, pears and figs is the basis for a wonderful, autumn – or almost pre-Christmas – dessert. With this tiramisu you sweeten every rainy, foggy Sunday afternoon and after building the first snowman of the season, the numb fingers that arise can be thawed in a jiffy while eating this dessert.

For the tiramisu using fruit bread with pears and figs you will need the following ingredients for 4 portions:

Ingredients for the fruit bread:


50g dried soft figs
50g dried cranberries
20g dried apricots
1-2 tablespoons of orange juice
1 teaspoon of lemon juice
1 tablespoon rum
150g soft butter
100g brown sugar
3 egg yolks (room temperature)
150g of flour
1 teaspoon baking powder
3 egg whites
10g bourbon vanilla sugar
50g ground hazelnuts
1 teaspoon cinnamon
¼ lemon (organic), grated peel

Baking pan: 30 x 11 cm

Ingredients for the cream:


250g mascarpone
50ml cream
80g pear/fig fruit spread
1-2 teaspoons red port wine
¼ lemon, grated peel
¼ orange, grated peel
(1-2 tablespoon sugar, if desired)
40g walnuts
2-3 tablespoons sugar
2-3 tablespoons cocoa powder

Preparation:

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

Preheat oven to 180 degrees Celsius. Grease the baking pan well with butter and flour.
Beat the butter until foamy in a bowl. Add the sugar, vanilla sugar and stir well. Gradually stir in the egg yolks. Add the lemon peel to the butter/egg mixture.

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 in the baking pan.

Bake in the oven at medium heat for about 35-40 minutes. Check with a toothpick to see if the fruit bread is thoroughly baked. Let the fruit bread cool overnight.

The next day, divide the fruit bread into 4 even pieces (if necessary, straighten the surface) and cut out 4 cylinders with a diameter of 7 cm. Cut out 3 slices with 1 cm thickness from each cylinder.

Chop the walnuts roughly and caramelise them with sugar in a pan. Whip the cream. Fold in the mascarpone, pear/fig fruit spread, port wine and 30g of cooled walnuts. Season with orange peel and lemon peel. Put the cream in an icing bag. Brush one side of the fruit bread with the pear/fig fruit spread.

Layer the fruit bread with the cream alternating in a glass. At the top of the glass, add a thin slice of fruit bread spread with cream. Sprinkle with cocoa powder and top with caramelised walnuts.

Tip: Fresh figs with a little honey are very tasty in accompaniment.

 

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