Tiramisu with Orange Syrup and Black Currant Puree

Traditionally, for all holidays, in addition to the main cake-pie, I cook tiramisu. I made this tiramisu for my daughter's birthday, especially for adults. The combination is absolutely amazing! I designed it in portioned glasses - so, it seemed to me, it would look more advantageous.

Ingredients

• 400 g of black currant (you can take frozen) + 2-3 tbsp. l. Sahara
• 500 g mascarpone
• 4 eggs
• 100 g icing sugar
• 4 oranges
• 1 pack of savoyardi cookies
• chocolate or cocoa for sprinkling
• 50 ml orange liqueur (Cointreau, Curacao). If not, use Amaretto
• 50g cream 35% (optional, see recipe digression below)

Directions

1. Grind the currants in a blender, transfer to a saucepan with two or three tablespoons of sugar and bring to a boil. Keep on low heat for another five minutes, stirring occasionally. Rub the puree through a sieve to remove the seeds. We will not need cake. The puree should be sour, be guided by your taste.
2. Remove the zest from one orange with a fine grater. Squeeze the juice from the oranges, add the zest and liqueur. Bring to a boil and cool.
3. Divide the eggs into yolks and whites. Beat the yolks with mascarpone and powdered sugar. Here is an IMPORTANT digression. In connection with the imposed sanctions, we now have free access to only the Belarusian mascarpone. And it is much thicker than Italian. Therefore, if you use it, I strongly advise you to take about 50-70 grams of 35% cream, beat them well and add to this cream. The consistency will then be correct.
4. In a separate bowl, beat the egg whites with a mixer until crisp. Then gently stir the whites into the mascarpone cream using a spatula up and down in a circular motion.
5. Put some mascarpone cream in glasses, then savoyardi cookies, which must first be dipped in orange syrup. Place the blackcurrant puree on top of the cookies. Repeat all the steps again until you reach the edge of the glass. The very last layer should be cream. Sprinkle with grated chocolate or cocoa on top (using a sieve to evenly spread), cover with foil and refrigerate for several hours (preferably overnight).