Ginger Nectarine Tiramisù

While I was preparing to make the Raspberry Tiramisù, I came up with more Tiramisù ideas. I like to experiment with food... This is a creation of mine and my very first attempt at it! Sometimes I succeed, other times I fail. I'm not sure if this one is a success because I still didn't have a chance to taste it! I tasted the nectarine on it's own and I must say, it was pure delight. So I don't think much could go wrong when combined with the other ingredients... I'm saving one glass up for after dinner ~I will take all the time in the world to eat this while I watch some Korean drama from my sofa... Can't wait! I'll post this recipe anyway, since I'm pretty positive, it'll turn out good. If it doesn't, I'll delete it ^^

Ingredients
(makes 6 glasses)

• 250gmascarpone
• 1 teaspoon vanilla extract
• 3 tablespoon brandy
• 150 ml single cream (low fat)
• 3 tablespoons icing sugar
• 1 package (150-200g) of ladyfingers (spongy biscuits)
• 1 tablespoon grated ginger
• 150ml water
• 3 tablespoons sugar + 1 tablespoon brown sugar
• 2 large or 3 medium sized nectarines cut into 1cm pieces

Preparation

To make the cream, beat the mascarpone with vanilla and brandy until smooth. Scrape down the sides occasionally. In another chilled bowl, beat the cream, gradually adding in the icing sugar until it is able to hold stiff peaks. Mix the whipped cream into the mascarpone mixture and mix with a spatula until combined. Taste it to see if you need more sugar.

For the ginger syrup boil the water over medium heat, add the sugar and grated ginger and continue to boil for 5-7 minutes. Take away from heat and cool to room temperature.

To caramelize your nectarines, place them in a saucepan, sprinkle 1 tablespoon of brown sugar over then and let them become soft. The amount of sugar depends on the sweetness of the fruit. You might have to add more.

Break your ladyfingers into 3 pieces, dip them into the ginger syrup slightly (not too much or you'll have very wet and soggy biscuit), coating all sides with the syrup. Even if the middle is still hard, don't worry, it will soak up the moisture as you leave the tiramisu to cool in the fridge. Press a layer of ladyfingers into the bottom of the glass, top with a tablespoon of mascarpone mixture. Then place a tablespoon full of caramelized nectarines onto the mascarpone. Repeat this procedure one more time and end with the fruit on top. You could cover it up with more mascarpone, but I like the look of the fruit on tap. Do the same with the other glasses and pop them into the fridge for at least 2-3 hours before serving! This is the most important procedure of making tiramisu. Being able to wait until it's ready. You have to let the flavours combine, plus the ladyfingers have to soak up all the moisture around it. You do not want to have crunchy bits in your tiramisu!

Tip: Tiramisu tastes even better the next day. At least, that's what I think. Try it out and you'll see!