Tiramisù ai Frutti di Bosco e Nuvole, Cloud-berry (or Berrycloud) Tiramisù

I saw the name Cloudberry in the New Yorker, it wasn't a recipe, just an article with someone ordering Cloudberry Gelato in Aspen. I like the name, it reminded me of a Tibetan restaurant in London years and years ago where all the dishes had something to do with clouds, dragons or heaven. Astrofiammante just told me that the cloudberry is yellow, this one? Incredible! I planted it in my garden years ago, made lots of leaves and not a single berry! No yellow berries for me, so I changed the name of this dessert to Cloud-berry Tiramisù, or maybe it would be better to call it Berrycloud Tiramisù... and as I had some friends over for crescentine, I decided to also test my new dessert, and its name, on them :-).

A little edit, I added an Italian name to the dessert, the translation sounded really romantic.

Tiramisù ai Frutti di Bosco e Nuvole

Cloud-berry (or Berrycloud) Tiramisù

Ingredients:

1 heap cup of mixed frozen berries (use the real cloudberries if you have them!)

2 tbsp whisky (a good one)

1 tsp sugar + 3 tbsp sugar

1 packet of savoiardi biscuits

3 large free range eggs

300 ml cream

Cocoa to dust

Friends for sharing, including one who can clean the bowl in the end.

Place the frozen berries in a bowl with the whisky and 1 tsp of sugar. Let the berries defrost at room temperature, they will make lots of juice. Strain and collect the juice to soak the savoiardi. Use only half of the savoiardi, making your first layer in a 20 x 20 cm square and at least 5 cm high (or similar size rectangular) serving dish. Place all the berries over the biscuits, but leave some berry juice aside for the second layer of biscuits.
Please note: it is important not to over-soak the biscuits or the base will be too soft. Just dip them quickly on one side only (the sugary side is better), and place them in the serving dish with the soaked part facing up: this way the juices will slowly go through the biscuits.
In the meantime separately whip the egg whites, then the egg yolks with 3 tbsp of sugar, then the cream.

Whip everything well, the egg whites should be really stiff, the egg yolks really pale, and the cream like a cloud. Finally mix all three together and give them a final whip (not a fold, but a good whip!). Pour half of the cream mixture over the red savoiardi biscuits, then make a second layer of savoiardi dipped in berry juice (always dipping one side only, and placing them on the cream red facing up). Cover with the remaining cream mixture and place in the fridge for a few hours. Before serving dust the 'cloud' with cocoa. I would say that it serves 12, but we were 7 and most had seconds, so it all went.

The name was approved but be warned, these are the side effects:

Photos and recipes by Alessandra Zecchini © except the last 2 which they managed to take themselves with Photo Booth