Fresh Tiramisu Italian Style
With layers of mascarpone cheese ideally complimented with coffee liqueur soaked savoiardi, this traditional dessert will literally melt in your mouth.
Ingredients:
- 4 large eggs, separated
- 1/2 cup caster sugar
- 1 x 250g tub South Cape Mascarpone Cheese
- 250mL espresso or strong brewed coffee, cooled
- 4 tablespoons coffee liqueur
- 28 small (3cm x 11cm) savoiardi sponge fingers (about 400g)
- Cocoa and/or some good quality dark chocolate, grated
Method:
Select a 23cm square cake pan or 2-3 litre capacity dish (at least 6cm deep).
In a large bowl, and using an electric hand beater, beat egg yolks with sugar for several minutes on high speed until thick, pale and creamy. Add South Cape Mascarpone and combine on low speed until smooth.
Combine coffee and coffee liqueur in a shallow flat based dish. Dip the first layer of 14 sponge fingers, one at a time, into coffee mixture, turning to coat each side. Arrange in a single layer over the base of the cake pan.
In a separate bowl and with cleaned beaters, whisk egg whites until stiff peaks form. Fold into mascarpone mixture.
Spread half the mascarpone mixture evenly over the sponge fingers. Dip the second layer of 14 sponge fingers, one at a time, into coffee mixture, turning to coat each side. Cover and refrigerate overnight if possible or until sponge fingers are softened through. Dust with cocoa and/or sprinkle generously with grated chocolate to serve.
Serves 6-8.
HANDY HINT!! This makes a moist, trifle-like tiramisu. For a firmer, creamier tiramisu fold in 200mL double or pure cream whipped to firm peaks, before adding egg whites.
AND REMEMBER... You can use any coffee you like to make this recipe. Espresso coffee gives the best result, but if using plunger style coffee, combine 350mL boiling water with 6 tablespoons of good quality ground espresso or dark roasted coffee. This will make the 250mL of strong brewed coffee needed for this recipe.
