Tiramisu with Blackberries, Currants and Blueberries

Servings: 6
Prep time: 45
Cooking time: 20
  • - 140 g Rice Flour
  • - 80 g starch
  • - 40 g maizena
  • - 160g Brown Sugar
  • - 40 g blackberries
  • - 40 g ribes
  • - 30 g blueberries
  • - 3 eggs
  • - 4 egg yolks
  • - 1 spoonful honey
  • - 1 teaspoon rooibos
  • - half Vanilla berry
  • - 500 ml Rice Milk
  1. Heat the rice milk together with the vanilla berry in a saucepan.
  2. Briefly beat an egg in a bowl with 3 egg yolks, 60 g of sugar and 40 g of cornstarch. Pour the filtered rice milk over the eggs, put it all in the saucepan and place it back on the stove. Cook over low heat always stirring with a whisk. After 3-4 minutes it will begin to simmer, continue for a minute and remove from the heat. Pour the cream into a glass bowl, place it in a water bath with ice, covering the cream in contact with PVC saran wrap. Once cooled, keep it in the fridge.
  3. Whisk the remaining 2 egg whites with 80 g of sugar. Beat the remaining 3 egg yolks with a spoonful of honey, then add them to the whites with a spatula, mix the rice flour and sifted starch. You will have to get a stable and swollen mass. Then place it in a pastry bag with a large nozzle.
  4. Form 26 strips of 10 cm in a baking tray lined with baking paper. Bake the savoiardi biscuits at 180 ° C for 10-12 minutes or until they are cooked. Let them cool.
  5. Boil 200 ml of water with the remaining sugar, remove from heat and add the rooibos. Cover and let stand for 10 minutes, then strain the syrup.
  6. Wet the savoiardi biscuits in syrup and arrange a row on the bottom of a plumcake mold (you can also make single portions directly in the dishes), then spread a layer of cream and half of the blackberries cut in half, half of the blueberries and the currant. Cover with additional drenched savoiardi biscuits, additional cream and fruit. Complete with a last layer of ladyfingers and the cream. Put the tiramisu in the fridge for 2 hours.