For the currant puree: boil the currants together with the sugar for a few minutes, then pass everything through a sieve to remove the seeds and skins. Once the puree has cooled, pour in a portion of the liqueur and mix.
For the cream: whip the heavy cream with the powdered sugar and the seeds from one vanilla pod until stiff peaks form, then chill the cream.
Mix the mascarpone cream with the powdered sugar.
Gradually add the whipped heavy cream into the cottage cheese, little by little.
When the cream becomes smooth, pour half of the liqueur and mix until well combined.
Assembling the tiramisu:
Put a little cream at the bottom of the dish.
Dip the Savoiardi biscuits in the blackcurrant puree.
Add a layer over the cream.
Grate chocolate.
Add a thicker layer of cream.
Blackcurrant puree.
Savoiardi dipped in puree.
Cream.
Grate chocolate again and refrigerate for 5 hours or, better yet, overnight.
Before serving, decorate with fresh mint and enjoy with pleasure.
Enjoy!
