Kvassamisu

This is Kvassamisu. Like tiramisu, but with Kvass, Biezpiens and BALSAMS. Enough of the chitchat. Here's the Recipe:

Ingredients/Methods are split into mini recipes so it's easier to follow

General Ingredients

Ladyfinger biscuits (about 20?)

Super Dark Chocolate

Ingredients for the Biezpiens Part:

Riga Black Balsams

360g Pilnpiena Biezpiens 9%

50g Sugar

Method

In a bowl, blend the balsams, biezpiens and sugar until super smooth and creamy.

Ingredients for the Kvass Dip:

500ml Porter-style Kvass

40ml Black Balsams

Method

Reduce the kvass by about a third on a medium heat. Let it cool, then stir in the Balsams.

Ingredients for the Egg Yolks:

3 egg yolks

16g Vanilla Sugar

100g Sugar

(optional extra balsams - 20ml)

Method:

In stainless steel bowl or ceramic bowl, add the yolks, the vanilla sugar and the normal sugar. Put the bowl over a pot of simmering water. Whisk well until the sugar is dissolved and the egg is thick and syrupy. Let it cool slightly around 40 degrees celsius.

Ingredients for the Cream:

400ml Cream

30g Sugar

Method

Whisk the cream and sugar into stiff peaks.

Assembly Method

Once you've done the stages above:

Mix the biezpien/balsam mixture with the egg yolks until well combined. Then, gently fold that, into the cream (or vice versa. Choose a dish to construct the Kvassamisu - the one I have is 33cm x 19xm x 7cm. This is fine, for two layers. I crammed mine - don't do that, you'll run out of Kvass!

Dip the ladyfingers in the kvass a few times for a gentle soak, and then lay them in the tray. Put half the cream on top. Repeat. Smooth off the the top, and then grate dark chocolate all over the top!

Enjoy!