Tiramisu is a popular Italian dessert that makes a perfect finish to any dinner party
- 2 eggs
- 75g castor sugar
- 250g Italian-style mascarpone
- 50ml thickened cream
- 2 tblspns Cognac
- 4 amaretti biscuits, crushed
- 1 small packet of savoiardi (Italian sponge biscuits)
- 1 cup cooled coffee (long-black) with a dash of
- Cognac and a sprinkling of icing sugar
Separate egg yolks from whites and then beat the yolks with the castor sugar until about double in volume and creamy. This should take about 5 minutes.
Add the mascarpone and the cream and mix together on a low speed. Next, add the Cognac and continue to mix on low speed. Fold in the crushed amaretti biscuits. Beat the two egg whites until firm, and then fold through the mascarpone cream mix.
In a terrine dish, about 15cm by 25cm approximately (or use 6 individual glass dessert cups), spoon enough of the mascarpone cream mixture to form a thin, even layer.
Dip the savoiardi biscuits one-by-one into the coffee and place evenly in the tray. It is important not to submerge the biscuits in the coffee as they can become soggy. Dip one side in, then turn over and dip the other side in, so the biscuit remains dry in the middle. Spoon a thicker layer of mascarpone on top of the biscuits before adding another layer of biscuits dipped in the coffee mixture. Finish with a final thick layer of mascarpone mix and refrigerate to set.
Before serving, cut into 6 portions using a heated knife, then garnish with dark cocoa powder and grated dark chocolate.
Chef’s note: It is important to make the tiramisu at least 4 hours before serving to allow the flavours and liquids to blend and set. The mixture keeps well and could be made the day before.