Strawberries and Kiwi Mascarpone cream (Tiramisu)

    I have tried a similar version of this in the cruise ship tour. They are using blueberry and dark chocolate, and they also provide the original Tiramisu in a cup which is similar to the recipe below. 

    Today, I am going to try Fructose powder in this recipe instead of sugar, the fructose is slightly sweeter than the table sugar, but provide lower calories than common sugar. I try to get myself not too fat so I use fructose :). 

What is Mascarpone

Mascarpone is an Italian cream cheese coagulated by the addition of certain acidic substances, for example, lemon juice, vinegar, or citrus extract. 

Mascarpone began in the zone between Lodi and Abbiategrasso, Italy, southwest of Milan, most likely in the late sixteenth or mid-seventeenth century. The name is prevalently held to get from mascarpa, an inconsequential milk item produced using the whey of stracchino (a youthful, scarcely matured cheese), or from mascarpia, a word in the neighborhood lingo for ricotta. Ricotta, not at all like mascarpone, is produced using whey. 

After denaturation, the whey is expelled without squeezing or aging. Mascarpone may likewise be made utilizing cream and the residual tartaric acid from the bottom or sides of barreled wine. 

Mascarpone appear smooth white and is easy to spread. It is used as a part of different Lombardy dishes and is viewed as a claim to fame in the district. It is one of the main ingredients in the well known Italian sweet known as tiramisu and is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto. Mascarpone is additionally utilized as the cheese used as a part of the cheesecakes production.

Strawberry and Kiwi Tiramisu for 6 x 120ml

Prepare Time : 10 minutes

Cook Time : 40 minutes

Ready in : 55 minutes

Strawberry sauce
80 gm	Whole Strawberry
30 gm	Fructose powder
1 tablespoon	Kirsch
Kiwi Sauce
160 gm	Cubed Kiwi
30 gm	Fructose powder
1 tablespoon	Kirsch
Mascarpone Cream
100 gm	Mascarpone Cheese
200 ml	Cream
1 nos	Egg yolk
30 gm	Fructose powder
Meringue
1 nos	Egg white
15 gm	Fructose powder
Garnish
3 tablespoon	Diced strawberry
3 tablespoon	Diced Kiwi
as need	Mint
as need	Cane sugar syrup

Method:

1) Heat the strawberries and fructose powder in a pan until the fructose is melted, then add the kirsch and simmer for 10 minutes.

2) Heat the Kiwi and fructose powder in another pan until the fructose is melted, then add the kirsch and simmer for 10 minutes.

3) Try to cook the strawberries / Kiwi until thick, if it is still watery, simmer for a few extra minutes to get the desired texture. Chill the jam thoroughly in the fridge for about 30 minutes.

4) Cream the Mascarpone and cream in a bowl with a mixer, add in the fructose powder batch by batch (about three times) during mixing. 

5) Add in the egg yolk when the fructose is mixed well, continue mixing until the texture is thick and able to hold a shape. Set it in the fridge and proceed to the next step.

6) let's make meringue, Whisk the egg white and fructose powder until soft peak.

7) Fold the meringue into the Mascarpone cream mixture, and mix them well.

8) Fill the Tiramisu cream into a piping bag, then pipe a layer of it at the bottom of a glass, then a layer of jam, and so on.

9) Scrap off and make flat the Tiramisu cream at top of the glass.

10) Garnish with diced fruit and mint.