Recipes
TIRAMISU RECIPE
HOW TO MAKE TIRAMISU AT HOME
This has to be Italy’s favourite dessert, and its popularity has spread worldwide. The coffee, alcohol and deliciously creamy mascarpone cheese give the dish its power as a ‘pick me up’. The original Savoiardi biscuits it’s made with are from Piedmont, and are thicker than most lady fingers, but either kind will do. If you want to make it child-friendly, use decaffeinated coffee and leave out the alcohol.
INGREDIENTS AND METHOD
INGREDIENTS
- 400 g mascarpone cheese
- 5 eggs, separated
- 120 g caster sugar
- 200 g Savoiardi or lady finger biscuits
- 200 ml espresso coffee, at room temperature
- 30 ml Marsala wine, brandy or rum
- Pinch of salt
- Cocoa powder
METHOD
Serves 4- 6
Preparation time: 30 minutes
Refrigeration time: 2 hours
- In a small bowl, beat the mascarpone cheese until it is soft. In a larger mixing bowl, beat the egg yolks with about two-thirds of the sugar until it is pale and creamy. Gradually beat in the softened mascarpone.
- In another bowl beat the egg whites with the rest of the sugar and a pinch of salt until they form fairly stiff peaks. Gently fold the egg whites into the mascarpone mixture.
- Mix the coffee and liqueur together. Line a serving bowl evenly with the biscuits in one layer. Drizzle with half the coffee mixture. Spoon half of the mascarpone mixture over the biscuits and smooth it into an even layer with a spatula. Repeat with another layer of biscuits, coffee and mascarpone.
- Sprinkle the top with cocoa powder. Refrigerate the Tiramisu for at least 2 hours before serving.
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