Tiramisu
love this dessert so much - it is what I want to eat on my birthday - every year!
Ingredients
- 5 fresh organic eggs
- 5 Tbs sugar
- 400 g marscapone
- 2 cups strong coffee I run 2 double espressos through my machine to make this
- 3/4 cup of your favourite alcohol today I used Frangelico - if you are a purest then use Marsala
- 30 Savoiardi Biscuits
- Cocoa for dusting
Instructions
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In a stand mixer, whisk the egg whites in a clean dry bowl for around 2 minutes on a high speed. You want them white and fluffy and stiff enough that they stay in the bowl if you turn it upside down!
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Remove the whites to another clean bowl. Now using the stand mixer again, whisk the egg yolks and sugar on a medium speed until they are pale and have doubles in size - around 3-4 minutes. Scrape the sides of the bowl.
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Reduce the mixer speed to low and add the marscapone. Gradually increase the speed of the beaters until you reach medium/high and continue to whisk 1 minute until the ingredients are smooth and combined. Scrape the sides of the bowl.
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Remove your bowl from your mixer and using a metal spoon, carefully fold the egg whites through the marscapone mixture.
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Make your coffee by using a coffee machine, or espresso jug or plunger. You want the coffee nice and strong. Pour into a shallow soup bowl and allow to cool to room temperature. Then add in your alcohol.
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Meantime, take a large rectangular dish. Add 4 Tbs marscapone cream to the bottom of the dish and use a spatula to smooth the cream over the base of the dish.
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Dunk the biscuits into the coffee mix, 2 at a time for several seconds. Allow them to soak up the liquid and then hold them to drip dry over the bowl before transferring them to your tiramisu dish.
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Create a layer of biscuits on top of your marscapone layer.
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Add more dollops of marscapone on to the top of the biscuit layer and again gently smooth over using your spatula.
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Repeat with another layer of coffee soaked biscuits and finish with a layer of your marscapone cream.
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Top with a dusting of cocoa and put in the fridge for several hours or overnight so that the flavours amalgamate.
