Zespri® SunGold Kiwifruit tiramisu

Required time 1 hour

Serves 4

Ingredients:

Cream:

  • 3 eggs
  • 60g icing sugar
  • 20g amaretto
  • 150g mascarpone

Biscuit:

  • 40g ground almonds
  • 15g ground cashews
  • 45g wheat flour
  • 40g butter at room temperature
  • 1 pinch of salt
  • 45g sugar
  • 5g instant coffee
  • 2g cocoa powder

Kiwifruit:

  • 4 Zespri® SunGold Kiwifruit
  • 4 roasted coffee beans
  • 100g sugar
  • 100g water

Method:

  1. To make the kiwifruit, heat the water with the sugar and the coffee beans. When the mixture reaches boiling point, add the peeled and chopped kiwifruit. Cover, remove from the heat and let cool. Set aside.
  2. For the biscuit, mix all the ingredients together until you get an even, crumbly dough. Break up the dough with your fingers and sprinkle into small portions on a lined baking tray. Transfer to an oven, pre-heated to 160º C, for 15 minutes. Toss the crumbs to make sure the mixture doesn’t burn and it’s left dry and crunchy. Let cool and crumble again with your fingers. Set aside.
  3. For the cream, whip the egg whites with half of the icing sugar using an electric whisk. Once the mixture has formed stiff peaks, place in the fridge. In a large metal bowl over a bain marie, whisk the yolks with the rest of the sugar until you get a foamy mix. Add the amaretto and carry on whisking until the liquid thickens. Add the egg whites and keep on whisking until they are fully incorporated and you have a smooth, thick cream. Let cool.
  4. Mix the cream with the mascarpone until completely smooth.
  5. Fill the base of some low drinking glasses with the coffee and chocolate biscuit crumbs, add a layer of the cream and finish off with the drained kiwifruit.
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