Marshalls Abroad

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Tiramisu and Stone Fruit Pot de Creme

We are leaving for Dubrovnik today!! But not before sharing these delicious individual tiramisu and stone fruit pot de creme.

I had the wonderful opportunity to cook with a Croatian chef the other week and one of the things we made was tiramisu. I was having so much fun I never did write down his recipe, but I came home inspired to make my own. He did something that I remember learning in Italy for the best tiramisu — quickly dip the lady finger cookies in strong coffee instead of letting them soak. This keeps the dessert from getting soggy and retains a nice texture. I also liked how he created individual portions so I did the same. There are many light, creamy desserts often with fruit here in Zagreb so I used some beautiful nectarines that have been showing up in the market lately. You can make these two desserts side by side to create a fun option for your family or guests. My family and next door neighbors absolutely loved these. I hope you do, too!

Tiramisu and Stone Fruit Pot de Creme
makes 6 individual desserts

1 lb / about 500 grams mascarpone
1/3 C fine sugar
1 tsp pure vanilla extract
1/2 C strong brewed coffee, cooled
20 lady fingers (4 per tiramisu, 2 per stone fruit pot de creme)
1 nectarine, thinly sliced


1 1/2 C heavy whipping cream
1 tsp pure vanilla extract
2 TBS fine sugar


chocolate shavings for topping

I made four cups of tiramisu and two of stone fruit. Though you can easily adjust the ingredients to add more of either. Gently combine the mascarpone, 1/3 C sugar and vanilla in a bowl. Set aside. Taste. I kept this dessert light and fluffy and not overly sweet, but if it is not sweet enough for your taste, add more sugar, one teaspoon at a time.

Whisk the heavy cream, vanilla and 2 TBS sugar until soft peaks form. Taste. Again, if it is not sweet enough for your taste, add a bit more sugar. Set aside.

Assemble the Tiramisu:
Break apart one lady finger at a time and quickly dip it in the coffee so both sides are covered. Place in the bottom of a glass cup. Repeat with another lady finger. Next, layer with the mascarpone mixture, then the whipped cream. Then repeat the same with lady fingers, mascarpone and whipped cream. Top with shaved chocolate.

Assemble 2 Stone Fruit Pot de Creme:
Break apart two lady fingers and place in the bottom of a glass cup. Place 1/2 of the nectarine slices on top. Next place half of what’s left of the mascarpone mixture on top, with whipped cream on top of that. Top with nectarine slices. Enjoy!!


Comments

  2. Caroline says

    Have so much fun in Dubrovnik! A few recommendations – in Stari Grad: there is a really cute little restaurant called Barba, there's a wine bar called La Bodega at the end of Stradun that's very popular, also Dolce Vita for ice cream (Jaffa + bitter orange = soooo good!). At the port there is a restaurant called Lokanda where you order pots of seafood, fan favorite w/ tourists and locals alike 🙂

    If you stray over to Lapad, there is a restaurant called Eden that is hands-down the best ever. It's a little hard to find, but if you're walking on the promenade in Lapad, you should see signs for Restaurant Atlantic (it'll lead you up a long flight of steps). Once you're up there, on the same street but to the left of Restaurant Atlantic, you'll see Eden. SO fantastic – grilled octopus, black risotto, tuna steak were sooo freaking good!

    • Amanda Marshall says

      We tried the orange, soooo good, thank you!!! We also ate at Lokanda for lunch yesterday — my Croatian teacher also recommended it — best calamari maybe we've ever had. Thanks so much Caroline!!

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