- All time favourite Italian dessert, especially for coffee lovers. I used my homemade mascarpone cheese this time and it worked so well, this recipe will need 2 batches of the homemade mascarpone recipe from my earlier blog.Ingredients:
- 100 g sponge fingers
- 200 ml good hot sweetened coffee
- 2 large free-range eggs (or pasteurised)
- 75 g caster sugar
- 350 g mascarpone (on how to make homemade mascarpone, see earlier blog)Cocoa powder for dusting75 g dark chocolate bar, grated
How to:
Line a bowl or earthenware dish (15 diameter and 12 cm deep) with the sponge fingers, then carefully drizzle the hot sweetened coffee all over the sponge fingers. Set aside.
Line a bowl or earthenware dish (15 diameter and 12 cm deep) with the sponge fingers, then carefully drizzle the hot sweetened coffee all over the sponge fingers. Set aside.
Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks and whisk with an electric whisk on the highest setting for about 5 minutes, or by hand, until all the sugar has dissolved and the yolks are pale and fluffy. Mix in the mascarpone.
With and clean and dry whisk, whisk the whites with a pinch of salt until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, and should hold their shape when you lift the beaters from the bowl.
Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites. Spoon and smooth this creamy mixture on top of your sponge fingers. Spread the grated chocolate. Repeat this in another layer.
With and clean and dry whisk, whisk the whites with a pinch of salt until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, and should hold their shape when you lift the beaters from the bowl.
Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites. Spoon and smooth this creamy mixture on top of your sponge fingers. Spread the grated chocolate. Repeat this in another layer.
Dust the top with cocoa powder.
Pop the tiramisù into the fridge for at least 2 hours to set.
*
To pasteurised your eggs, wash your eggs with cold water then in a pot cover them with water. Heat
them until 60 C, leave them 2-3 minute on that temperature for 2 large eggs. Wash with cold water and eggs are ready to be used.
Pop the tiramisù into the fridge for at least 2 hours to set.
*
To pasteurised your eggs, wash your eggs with cold water then in a pot cover them with water. Heat
them until 60 C, leave them 2-3 minute on that temperature for 2 large eggs. Wash with cold water and eggs are ready to be used.
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