Tiramisu
Serves 4
Ingredients:
2 eggs
100g caster sugar
150ml Marsala
100g mascarpone
150ml double cream
24savoy or ladies fingers biscuits
8 table spoons strong espresso coffee
Cocoa powder, to dust
First separate the eggs, setting the whites aside in a medium bowl. In a large bowl, beat the egg yolks with half of the sugar and 1 table spoon of Marsala, using a hard-held electric whisk. Continue to whisk until the mixture is pale and mousse-like. Beat the mascarpone in a separate bowl to make sure it is smooth, and then stir it into the yolk mixture.
Now in another bowl, whisk the cream until it holds soft peaks set aside.
Whisk the egg whites to medium peaks, then gradually whisk in the remaining sugar to stabilise the form, forming a meringue mixture.
Then whisk the egg yolk mixture, whipped cream and meringue together has a light, musse-like consistency.
Mix the espresso with the remaining Marsala in a shallow dish. Dip the biscuits into the coffee mixture but only briefly or they will be too soggy to handle. Layer up the cream mixture and soaked biscuits in a glass serving dish, starting and ending with a layer of the cream mixture.
Refrigerate until ready to serve. Dist the surface of the tiramisu with a little cocoa powder just before serving.
Bon Appetite dear friends, enjoy this delicious dessert dish!
Serves 4
Ingredients:
2 eggs
100g caster sugar
150ml Marsala
100g mascarpone
150ml double cream
24savoy or ladies fingers biscuits
8 table spoons strong espresso coffee
Cocoa powder, to dust
First separate the eggs, setting the whites aside in a medium bowl. In a large bowl, beat the egg yolks with half of the sugar and 1 table spoon of Marsala, using a hard-held electric whisk. Continue to whisk until the mixture is pale and mousse-like. Beat the mascarpone in a separate bowl to make sure it is smooth, and then stir it into the yolk mixture.
Now in another bowl, whisk the cream until it holds soft peaks set aside.
Whisk the egg whites to medium peaks, then gradually whisk in the remaining sugar to stabilise the form, forming a meringue mixture.
Then whisk the egg yolk mixture, whipped cream and meringue together has a light, musse-like consistency.
Mix the espresso with the remaining Marsala in a shallow dish. Dip the biscuits into the coffee mixture but only briefly or they will be too soggy to handle. Layer up the cream mixture and soaked biscuits in a glass serving dish, starting and ending with a layer of the cream mixture.
Refrigerate until ready to serve. Dist the surface of the tiramisu with a little cocoa powder just before serving.
Bon Appetite dear friends, enjoy this delicious dessert dish!
