Tiramisu
The name means pick-me-up and not surprisingly either, considering the amount of booze! How about making it in a heart-shaped dish or dishes for St. Valentine’s Day.
SERVES
8
PEOPLE
PREP TIME
400
MINUTES
Ingredients
225ml strong espresso coffee (if your freshly made coffee is not strong enough, add 1 tsp instant coffee)
4 tbsp brandy
2 tbsp Jamaica rum
75g dark chocolate
3 eggs, separated - preferably free-range
4 tbsp caster sugar
250g Mascarpone cheese
38-40 boudoir biscuits
1 dish 20.5 x 25.5cm with low sides or 8 individual heart-shaped dishes
Method
Mix the coffee with the brandy and rum.
Roughly grate the chocolate (we do this in a food processor with the pulse button).
Whisk the egg yolks with the sugar until it reaches the ‘ribbon’ stage and is light and fluffy, then fold in the Mascarpone one tablespoon at a time.
Whisk the egg whites stiffly and fold gently into the cheese mixture. Now you are ready to assemble the Tiramisu.
Dip each side of the boudoir biscuits one at a time into the coffee mixture and arrange side by side in the dish. Spread half the Mascarpone mixture gently over the biscuits, sprinkle half the grated chocolate over the top, then another layer of soaked biscuits and finally the rest of the Mascarpone. Cover the whole bowl carefully and refrigerate for at least 6 hours – I usually make it the day before I use it.
Just before serving, scatter the remainder of the chocolate over the top and serve.
Tiramisu will keep for several days in a fridge but make sure it is covered, otherwise it may pick up ‘fridge’ tastes.
