Preparing a tiramisu, I say this because it's merely a case of putting a few bits together as opposed to 'baking' - there was certainly no baking involved (apologies from mbakes). Anyway preparing a tiramisu came as quite a shock for me - it was so simple and the end result - SO satisfying. After you pick up the recipe, you might find that this too becomes your 'go to' dessert after a mean meal. This is my own version of Jamie Oliver's citrus-y T-su, the next time I make it I might just add a few swigs of Brandy/Vin for that "naughty kick" he bangs on about. I am very happy that I ignored the temptation to make a standard British take on this authentic Italian dessert, it was truly worth it!
100g caster sugar
4 large eggs
210g lady fingers
50g cocoa powder
400ml sweetened black coffee
- First off, brew the sweetened coffee and set aside to cool in a wide jug.
- Start separating all of your eggs - the egg whites in a freestanding mixer and the egg yolks in a large bowl.
- Add the caster sugar to the yolks and whisk until the sugar granules have dissolved and the mixture is pale and puffed up - aprox 4 minutes.
- Chuck in all of the mascarpone cheese and continue to mix until smooth. Set aside.
- Using the balloon whisk on a freestanding mixer, whisk the egg whites until stiff peaks form.
- Carefully fold the egg whites into the mascarpone bit by bit until you have a gorgeously fluffy cream. Set aside.
- Grab a Pyrex dish (approx 30cm). Then quickly dip the lady fingers into the cooled coffee and then place into the bottom of the Pyrex dish until the bottom of the dish is covered.
- Plop half the mascarpone cream onto the lady fingers and spread around using a cranked spatula.
- Sprinkle cocoa (using a small sieve) all around the mascarpone and repeat the same layer again.
- Leave to set in the fridge for 2/3 hours.
- Enjoy :)