Raspberry tiramisu and a very pheasant ménage à trois

Raspberry tiramisu

I had to make the same journey every morning for a couple of weeks recently, and part of my route went through pheasant-rich countryside. Nearly every day I saw the same pheasant couple, and with each passing day, the boy pheasant looked increasingly bemused, broken even. He just stood by watching the female while she scuttled and screeched like a hyperactive basket case running on crack cocaine. After about 10 days of this daily hysteria, the couple disappeared for a few days, and then the male reappeared with what seemed to be a new mate; another male. After the hyperactive addict he obviously wasn’t taking any chances!

I don’t have much jewellery, but the pieces I do have are in a terrible state of disrepair, for various reasons. I was recently motivated to take everything to the jeweller to be sorted out, because I crushed my wedding ring between two terracotta flower pots. Actually in hindsight, I realise my wedding ring saved me a visit to Accident and Emergency. As the jewellers was closer and the wait less long and tedious, all was well. The jeweller, seeing all my damaged pieces, exclaimed ‘what on earth do you do to them?’. His expression was as bemused as the male pheasant when I detailed the various jewellery-related accidents, involving horses’ hooves, plant pots, walls and car doors.

I have been meaning to post this recipe for a while, but every time I make these tiramisu, they disappear before I’m able to take a photo!

Recipe for raspberry tiramisu (serves 4)

  • 3 egg yolks
  • Cane sugar, 70g
  • Crème fraiche, 150g
  • Marscapone, 250g
  • Vanilla extract
  • 1/2 teaspoon cardamon
  • 12 sponge fingers
  • Raspberries, 125g
  • Strong black coffee
  • Amaretto, 50ml
  • Very strong coffee, 50ml
  • Dark chocolate, 70g, grated

Place the egg yolks and sugar in a ‘bain marie’ over simmering water and whisk until the mixture is creamy and doubled in volume. Remove from the heat and whisk for another minute until cooled. In another bowl beat the cream, mascarpone and vanilla until thick and creamy. Gently combine with the egg mixture and set aside. Break the sponge finger with the back of a spoon and arrange in the bottom of the serving glasses, then distribute the raspberries on top of the sponge. Combine the black coffee and amaretto and pour over the raspberries and sponge fingers. Spoon or pour the cream/egg mixture into the glasses and finally top with the grated dark chocolate. Chill for at least four hours before serving.


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