Ontario Currant Tiramisu

HomeClinics & ProgramsELLICSR KitchenOntario Currant Tiramisu

Skill Level	Easy

Preparation Time	5 minutes	Total Time	15 minutes
Servings	4	Cost Per Serving	$0.93

Fill a small pot about halfway with water, and bring to a boil.
Place a glass or metal bowl, slightly larger than the mouth of the pot, over the pot of water (this is called a double-boiler).
Add your egg yolks and 1 tbsp of brown sugar to the bowl, and whisk until it froths up (about 5 minutes).
Remove bowl from the heat and fold in the yogurt, vanilla extract and ground espresso.
Pour half of the mixture into the bottom of 4 small glasses. Take half of your currants and divide them evenly between the 4 glasses. Top with the remaining yogurt custard. Add some crushed amaretto cookies and some more currants to the top. Enjoy.

PDF link to nutrition facts table for Ontario currant tiramisu recipe.

Currants are in season in Ontario in July and August but freeze well for later use in tarts, muffins, jams or sauces. Similar to cranberry sauce, stewed currants make a delicious condiment for turkey, chicken, grilled tofu or sandwiches.
Currants are an excellent source of vitamin C and fibre, and a good source of potassium and manganese. Your body only needs small amounts of manganese, but it has many important functions. For example, manganese is needed for breaking down fats and carbohydrates into energy. It is also needed for calcium absorption and healthy bones.
Manganese is part of a powerful antioxidant called superoxide dismutase (SOD) that prevents free radical damage. Free radical damage plays a role in aging, heart disease and cancer.