Tiramisu is a traditional Italian dessert. We were recently in Italy, this was served at almost every restaurant we visited. The rich, creamy cheese mixture is perfectly complimented by the sharp sweet coffee coated Lady fingers. It’s light, smooth and creamy – perfect with an short strong espresso.
150 ml castor sugar
500 ml marscapone cheese
250 ml fresh cream
2 pkts lady fingers/ finger biscuits
300ml sweetened very strong coffee (use Nescafe or a pure coffee)
1. Separate eggs into two medium sized bowls.
2. For the egg yolks, add the castor sugar and beat until the mixture is thick and light.
3. Add marscapone cheese to yolk mixture and beat until the mixture gets thick.
4. For the egg whites, whip until egg whites are thick.
5. pour the cream into a medium sized bowl and Whip the cream until thick.
6. Fold the cheese mixture gently into cream mixture.
7. Gently fold stiff egg whites into cheese mixture.
8. Make coffee mixture and pour into a shallow container.
9. Layer one third of the mixture in a large glass dish.
10. Dip lady fingers quickly into the coffee and layer over the cheese mixture making sure they fully cover the mixture.
11. Add next third layer and then another layer of dipped biscuits.
12. Place the last third of the mixture on top.
13. Smooth, cover and place in fridge.
14. Just before serving sprinkle with drinking chocolate and serve
This recipe is best made 3 days before serving and kept in the fridge so the flavours can all blend together.
It can also be frozen and served as an ice-cream. If I am making this into ice-cream, I then use tennis biscuits (you can substitute graham crackers if you cannot get tennis biscuits) and between each layer grate some dark chocolate. Use a large loaf tin and line it with clingwrap so once it is frozen the clingwrap can help to lift the ice-cream out. Place the ice cream on a platter dish, remove clingwrap and cover with grated chocolate.