Coffee? √ Wine? √ Cream? √
These are just a few of my favourite things and Tiramisu combines them all in to one delicious dessert that you are going to need to try!
This has been one of my most popular recipes between family and friends and was requested all the time at my old job. It is really easy to make, using simply easy to find ingredients and it tastes absolutely epic.
It is what a traditional Italian9Tiramisu should be. Strong in coffee flavour (but not overpowering) with hints of marsala to give it that kick. The addition of whipped cream is of course a welcomed one and goes together perfectly with the marscarpone adding to the light and fluffy texture. This dessert is definitely indulgent and highly addictive so I recommend taking it to an event or work to share so you don’t eat it all!
I would recommend leaving it in the fridge overnight to allow for the savoiardi (sponge fingers) to soak up all the flavour.
Marsala can be found at most liquor stores like Dan Murphy’s and the one I use trades under the name Boronia. Sponge fingers are also at supermarkets in the cakes/desserts section or if not, the biscuit section.
Enjoy!
Tiramisu
Ingredients
2-3 cups of strong plunger espresso coffee, cooled to room temperature (a good coffee bean really makes a difference)
3 Tbsp of marsala
2 eggs, separated
1/4 cup caster sugar
250 g mascarpone cheese (you can also use cream cheese)
1 cup of cream, whipped
250g savoiardi (ladyfingers)
cocoa for dusting or grated chocolate
Method:
1. Firstly, get your coffee ready and set aside in a bowl to cool. Once cooled, add the Marsala.
2.Put the egg yolks and sugar in a large bowl and beat until mixture becomes thick and creamy looking.
3. Add marscarpone and beat until combined.
4.Whip the cream until stiff peaks form. Gently fold in to the egg mixture (DO NOT OVER-MIX)
5. Beat the egg whites in a clean stainless steel bowl until soft peaks form. Make sure no water touches your eggs whites and rinse and dry your beaters.
6. Fold the whites lightly in to the cream mixture.
7. Start the formation process. You can use a square or rectangle dish or if you prefer individual servings you can present the Tiramisu in glasses.
8. Dip the ladyfingers in to the coffee mixture and drain well. Layer on the bottom of the dish or for individual glasses, break the biscuits up first before dipping. Pour over half of the marscarpone mixture and smooth out. Repeat process ending with a creamy layer. Dust cocoa powder over the top. Glad-wrap and put in the fridge overnight or for 24 hours if you can last long!
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