Dinner with our italian neighbours… Loud conversation, generous helpings of delicious savoury courses, laughter, feeling so full you could burst, lemon water and then tiramisu. True italian tiramisu where all you can taste is coffee, bold and strong like an olympian standing proud on the winners podium after the 100m (328.08 feet) dash.
When I make my tiramisu I make the coffee more of a team player with the creaminess of the mascarpone and the liberal layer of flaked chocolate on top. How you make it is up to you, you’re the coach.
Tiramisu Recipe Ingredients
5 egg yolks
150g (5.29 ounces) sugar
450g (15.87 ounces) mascarpone cheese*
21 Savoiardi or lady fingers
Coffee (for mild use 1 cup of hot water and 4 teaspoons of granulated coffee. FOr strong go to a cafe and order two triple shot espresso)
dash of Marsala (optional)
Unsweetened cocoa powder or 200g (7.05 ounces) milk chocolate
Strawberries to decorate (optional)
The dish I used is 28cm (11.02 inches) x 11cm (4.33 inches)
*If you can’t get macarpone you can make it from 600ml cream and 1 Tblspn lemon juice, heat until just about to boil and pour into large coffee filters sitting in a sieve over a bowl. Leave at room temp for 24 hours and you will have fluid in the bowl and mascarpone on top. This will not be as thick as store bought mascarpone but is fine for this recipe.
Tiramisu Recipe Directions
Place your egg yolks and sugar in a bowl over a saucepan of simmering water. Whisk until combined and then continue to stir until the mixture is hot to touch. Then keep stirring over the heat for 5 minutes more to ensure the yolks are well cooked. Remove from the heat and allow to cool, to speed up this process place the bowl in a sink partly filled with cool water.
Once it is completely cool, do not cheat here and use it while it is still warm or you will ruin your dessert. Gently fold through the mascarpone.
Take your sponge fingers and dip them into the coffee mixture. The longer you leave them in the more they will absorb and the stronger the dessert will be.
Place a layer of the fingers across the base of your dish, cutting them down to size if you need to. Then spread over a thin layer of your mascarpone mixture. Then add your next layer of fingers and continue in this way finishing with mascarpone.
You can top your dessert with a sprinkle of cocoa powder or as I prefer a liberal helping of milk chocolate.
Refrigerate for at least a couple of hours before serving.