A TASTE OF YELLOW

TIRAMISÙ MOUSSE & LEMON CURD VERRINES

Barbara, a courageous woman at the great "Winos And Foodies" blog from New Zealand has organized an event called "A Taste Of Yellow" (see infos) in order to support LiveSTRONG Day which will occur on May the 16th 2007.

She is asking all (food)bloggers to take part in the round-up by making a dish that should contain some yellow (banana, cheese, saffron, etc...). Closing day was the 7th of May, but I guess that if you ask her politely, she will accept your recipe even if you send it two or three days later (Email your entries to her at atasteofyellowATgmailDOTcom)...

For my participation, I want to share with you an idea of dessert that came to mind after finding myself with leftovers when I made my very special "Tiramisù Mousse & Lemon Curd Tart".

Those "Tiramisù Mousse & Lemon Curd Verrines" (see infos on "Verrines") are fabulous, deliciously lemony and ideally creamy! The incredible union of the mascarpone mousse and of the lemon curd is terrific as the more sweet and round aspect of the first balances the acidulated side of the latter in a way that your tastebuds will never forget!!!

Dreamlike and irresistible...

~ Tiramisù Mousse & Lemon Curd Verrines ~
Recipe by Rosa @ Rosa's Yummy Yums

Makes about 8-10 verrines.

Ingredients:
1 Quantity Lemon curd (see recipe)
1 Quantity Mascarpone mousse (see recipe)

Method:
1. Once the "Mascapone Mousse" and the "Lemon Curd" have been made, assemble the verrines by firstly scooping the "Lemon Curd"at the bottom of the glass and then, by pipping the "Mascarpone Mousse" on top.
2. Place in the refrigerator and leave for about 1 hour.
3. Serve cool.

Remarks:
The "Lemon Curd" can be made up till two days ahead, but the "Mascarpone Mousse" should be made the same day.
You can assemble the verrines a few hours (1-6 hours) before serving.

Serving suggestions:
You can serve those verrines for dessert or for afternoon tea with a few berries (strawberries, raspberries, blackberries, etc...).

TIRAMISÙ MOUSSE & LEMON CURD TART

For our last dinner party/foodie dinner in March (report soon to come), I wanted to make something rich and lemony. After having gone through piles of magazines, files, books and many sites/blogs, I came up with a great idea. Why not create a tart that would be made with my spiky lemon curd and topped with the most wonderful mascarpone filling? An idea and a recipe was born...

I've always loved the mascarpone filling that can be found in Tiramisù, so I decided to use it for my tart and, as my family recipe for "Lemon Curd" (see recipe) is to die for, I thought that it might be a good choice!

My instinct was correct, that "Tiramisù Mousse & Lemon Curd Tart" was incredibly delicious and the association of various recipes was perfect! The "Lemon Curd" added an acidulated edge to the tart that contrasted ever so well with the rich and creamy "Mascarpone Mousse" which was delightfully velvety, fluffy and light. Of course, the tart was calorific, but sprisingly, in no way was it sickly, all the contrary (although I would not recommend you to take too many slices, LOL). I would even say that it was refreshing!

A real scrummy and fabulous summery dessert that will make everybody go "oooohhhh", "aaaahhhh", "mmmmhhhh" as if in ecstasy...

~ Tiramisù Mousse & Lemon Curd Tart ~
Recipe by Rosa @ Rosa's Yummy Yums

Ingredients:
1 Quantity Basic shortcrust pastry (see recipe)
1 Quantity Lemon curd (see recipe)
For the mascarpone mousse:
500g Mascarpone cheese
3 Eggs (~50g)
100g Castor sugar
1 Bio lemon, rinded

Method:
1. Roll out the shortcrust pastry and line a gresed pastry case (26cm/10 inches) with it.
2. Cut excess pastry from the edges and prick the base with a fork.
3. Place a baking paper over the pastry and fill the base with enough pastry beans to fill the case.
4. Place in the refrigerator and let it relax for 30 minutes.
5. Preheat the oven to 200° C (400° F).
6. Place the pastry in the oven and bake blind for about 20 minutes.
7. Remove the baking paper and baking beans for the final 5-10 minutes to crisp up the pastry.
8. Cool the pastry (in the pastry case) on a wire rack.

For the Mascarpone filling/"Tiramisù Mousse":
9. Seperate the egg whites from the yolks.
10. In a big bowl, place the yolks with the castor sugar.
11. Beat (with an electric mixer) until the mixture becomes creamy and is lightened in color.
12. Add the mascarpone cheese, one tablespoon at a time while continuing to beat the mixture at medium speed.
13. Once all the mascarpone has been added, add the lemon rind and beat until light and fluffy. Set aside.
14. In another bowl, beat the egg whites (with a pich of salt) until they are stiff and peaks form.
15. Add the egg whites to the mascarpone mixture and incorporate very delicately. Set aside.
16. Spread the lemon curd over the pastry base.
17. Pipe the "Tiramisù Mousse" over the lemon curd in order to cover it entirely (like on picture).
18. Serve.

Remarks:
The pastry can be made ahead and kept in the fridge overnight.
The baked pastry can also be made one day ahead.
Over-beating the mascarpone can cause the cheese to separate.
Don't over-beat your egg whites, otherwise they'll start weeping (forming water droplets that eventually collect in the bottom of the bowl).
You can keep the prepared tart in the fridge 1-2 hours before serving.

Serving suggestions:
Serve with strawberries (or any other seasonal berry of your choice) and a dessert wine (Sauternes or Muscat).