Tiramisu
Tiramisu is an Italian classic that we always make for special occasions in our house. Since we made some as part of our dessert this Christmas, I thought there would be no better time to share this recipe. I am usually not a coffee in dessert type of person, but I am a sucker for Tiramisu. The mascarpone is too good to resist. I never order Tiramisu when I am out as it just is never as good as my Mam’s. This is our family recipe, and I know I may be biased, but it is the nicest Tiramisu I have ever eaten. I hope you enjoy!
Ingredients
Serves 8 | 428 calories per serving
500g mascarpone
125ml espresso coffee
1 tbsp cocoa powder
100g caster sugar
4 eggs separated into yolks and whites
3 tbsp amaretto
200g sponge fingers
1 Cadbury flake bar (or grated milk chocolate)
Method
Prepare your espresso coffee and mix with the cocoa powder and allow to cool.
Dip your biscuits on both sides until well soaked but not soggy. Repeat until all biscuits are used and lay each soaked biscuit on some lined tinfoil until ready to use.
In a mixing bowl using a handheld whisk mix your egg yolks with the caster sugar and amaretto until it is a creamy consistency and lighter in colour than when you started.
Stir in your mascarpone into this mix until well combined.
In a separate electric mixer beat the egg whites until stiff peaks are formed.
Gently fold the egg whites spoonful at a time into the mascarpone mixture.
In your dish spread a tbsp or 2 of the creamy mixture to the base of the dish and spread until a thin layer is covering.
Layer your coffee covered biscuits on top (you can break them up if needed to fit the size of your dish). You don’t want to layer them so it is better to break an end of a biscuit than have them stacking.
Spread 1/3 of your mascarpone mix on top and spread over the biscuit layer. Repeat the process 2 more times so that you have 3 layers of biscuits in total. The top layer should be mascarpone mix.
Crush or grate your milk chocolate and sprinkle on top.
Refrigerate for at least 2 hours before serving. This will keep for up to 3 days in a fridge.
