Recipe: Kumquat & Strawberry Tiramisu Charlotte 

Summary: A twist to the traditional tiramisu. Kumquat & Strawberry Tiramisu Charlotte … orange flavoured thanks to kumquats in season, and strawberries because they are in plenty too. With a charlotte instead of the traditional layering, this make ahead dessert is well worth the time & effort. Adapted minimally from Baking Obsession 

Prep Time: 1 hour
Total Time: 3 hours plus resting time
Ingredients:

• Tiramisu:
• For the savoiardi biscuits (makes about 28}:
•  3 large eggs at room temperature, separated
• 6 tablespoons granulated sugar, divided
• 1 tsp pure vanilla extract
• ¾ cup plain flour, sifted before measuring
• About 2 tbsp confectioner’s sugar, for sifting
• For the savoiardi cake base {makes a 9″ base}:
• 2 large eggs at room temperature, separated
• 5 tablespoons granulated sugar, divided
• 1/2 tsp pure vanilla extract
• 1/2 cup plain flour, sifted before measuring
• About 1 tbsp confectioner’s sugar, for sifting
• For the soaking liquid:
• Juice of 1 orange/keenu
• ¼ cup candied kumquat syrup
• For the zabaglione:
• 2 large egg yolks
• 3 tablespoons sugar
• ¼ cup kumquat puree
• Zest of 1/2 orange/keenu zest
• For the kumquat pastry cream:
• ¾ cup milk
• ¼ cup raw sugar
• 1 tbsp all-purpose flour
• 1/8 tsp salt
• Zest of 1/2 orange/keenu zest
• 1 large egg yolk
• 1/2 tsp pure vanilla extract
• A few drops of orange extract
• For the whipped cream:
• 200ml chilled low fat cream
• 15g sugar
• ½ tsp pure vanilla extract
• For assembling the tiramisu:
• Juice of 1 lime
• 1 ½ tsp gelatin
• 3 tbsp kumquat marmalade
• 500g mascarpone cheese, at room temperature {the temperature is crucial if you are using gelatin}
• 400g strawberries, chopped
• About 28 savoiardi/ ladyfinger biscuits {as many as you have; I didn’t have any left overs}
• Candied kumquats, and a few fresh if desired

Method:

1. Make the candied kumquats:
2. In a large saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the sliced kumquats, reduce the heat, and simmer the fruits, stirring occasionally, until translucent, about 30 minutes. With a slotted spoon, transfer the candied slices into a lidded bowl. Return the syrup to the high heat and boil until reduced to about 1 ¼ cups. Pour the reduced syrup over the candied kumquats. Cool. Cover and keep refrigerated until needed. Can be kept over a week in the refrigerator.
3. Tiramisu:
4. Make the savoiardi biscuits:
5. Center an oven rack and preheat the oven to 200C. Line two large baking sheets with parchment paper or silicone mat.
6. In a clean grease-free bowl, beat the egg whites until soft peaks form. Gradually, add the remaining granulate sugar, and continue beating until the egg whites form firm peaks, glossy and smooth. Reserve.
7. In another large bowl, combine the egg yolks, 2 tbsp of sugar, and vanilla extract. Whip until pale in color and thick {3-4 minutes}.
8. With a rubber spatula, gently fold about 1/3rd of the whipped whites into the yolks to lighten them up. Spoon about a half of the remaining whites over the yolk mixture, then sift a half of the flour over the whites. Gently fold until the ingredients are barely combined. Spoon the rest of the whites over the yolk mixture, sift the rest of the flour over the whites, and then fold delicately until combined. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in the ladyfingers which are flat and not spongy.
9. Fit a pastry bag with a plain tip about ½-inch wide and fill with the batter. Pipe the batter into 4-inch long strips leaving about 1 inch space in between.
10. Sprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
11. Bake the ladyfingers, in batches {slide the first sheet into the oven as soon as you’ve piped}, for 7 to 8 minutes, until they puff up, turn lightly golden brown and are still soft.
12. Cool completely on the sheets on a cooling rack, and then remove the ladyfingers from the baking sheet with a metal spatula..
13. Store them in an airtight container till required. They should keep for 2 to 3 weeks.
14. For savoiardi cake base, repeat the process, but pipe the batter into a circle to fir a 9″ springform tin.  Once baked the circle will be slightly larger. While still warm, place tin base over circle and trim to exact size. Cool completely.
15. Make the syrup:
16. In a bowl, stir to combine the juice and kumquat syrup. Set aside.
17. Make the zabaglione:
18. Place all ingredients in a small heatproof bowl and whisk to combine. Set the bowl in a wide skillet of barely simmering water and whisk constantly until it resembles thick custard and the instant-read thermometer reads 70C.
19. Transfer the zabaglione to a small clean bowl to stop further cooking. Set aside while you are working on the pastry cream.
20. Make the pastry cream:
21. In a small saucepan, bring the milk to the boil over the medium heat.
22. In the meantime, combine the sugar, flour, and salt in a small bowl and whisk together. Whisk in the zest and egg yolk.
23. Once the milk has reached the boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
24. Pour the yolk-milk mixture back into the saucepan and place the pan over the medium-low heat. Whisk vigorously and continuously until the mixture returns to a boil. Keep whisking vigorously until the pastry cream is thickened, about 3 minutes more. Strain the pastry cream into the small bowl with the prepared zabaglione, add the vanilla extract and orange extract; whisk to combine. This mixture should be slightly warm by the time of incorporating the gelatin. Place the bowl into the skillet with hot water for a minute or two, stirring, if needed.
25. Meanwhile, measure 2 tbsp of lemon juice into a small bowl or cup. Sprinkle the gelatin over the juice and let it soften for a couple of minutes. Microwave for 10 seconds on “High” to dissolve the gelatin. Whisk a little bit of zabaglione-pastry cream mixture into the gelatin, and then whisk it back into the rest of zabaglione mixture.
26. Whip the cream:
27. In a chilled bowl, combine the cream, sugar, and vanilla extract. Whip until medium peaks form. Set aside.
28. In a large bowl, with the same beaters {no need to wash} beat the mascarpone gently until smooth {don’t overmix}. Gradually mix in the zabaglione-gelatin mixture. Fold in the whipped cream when the mixture is cool. Fold in about 1/3rd of whipped cream into the mascarpone mixture, and then fold in the rest. Transfer the filling into a large pastry bag fitted with ½-inch plain round tip.
29. Assembling:
30. Line the bottom and sides of the springform tin with clingwrap overhanging.
31. Place the layer of circular saviordi layer to line the base of the tin, and brush with melted marmalade.
32. Working quickly, dip both sides of the ladyfingers in the orange juice, making sure they are just moist and not soggy. Immediately line the circumference of the tin with fingers, placing them side by side in a single layer to form a wall.
33. Sprinkle the base with chopped strawberries, then pipe a thick layer of the cream filling over the strawberries.
34. Working quickly, dip both sides of the remaining ladyfingers in the orange juice mixture and form a layer over the cream filling.
35. Sprinkle over the remaining chopped strawberries, and top with the rest of the cream filling.
36. Cover with plastic wrap and refrigerate the tiramisu for at least 4 hours, better – overnight.
37. Unmold gently onto the serving platter, and top with strawberries and kumquats {I did candied and otherwise}. Brush the top of the cut fruit with melted apricot jam or honey.