I was invited out last night to celebrate a dear friend’s birthday. Â The dinner party had an Italian theme, which we all contributed a dish to. Â My contribution, Tiramisu. Â Of course, I made a double batch so I could have a try (ahem, well, ok Greg wanted to have a try too). Â We were told no presents, but I felt a block of Green & Blacks organic chocolate was in order, I mean who could say no to G&B’s.
Here is the Tiramisu recipe
3 eggs, separated
4 tbsp sugar (I use raw sugar)
1 cup strong black coffee, cold
250gm mascarpone cheese
200gm sponge fingers
4 tbsps (optional) liquor of your choice (I used Amarula which is a creamy liquor) – Traditionally you can use Marsala or Vermouth if desired.
pinch of salt
Place egg whites and egg yolks in separate bowls. Â Place sugar in bowl with egg yolks. Â Beat until thick and creamy. Â Next, add mascarpone, a spoonful at a time, until blended. Â Set aside. Â Whisk egg whites with a pinch of salt until soft peaks form. Â Gently add beaten egg whites to the mascarpone mixture. Â Stir until just combined.
In a dish pour in coffee and liquor. Â Dip each side of sponge fingers quickly in coffee and arrange in bottom of a shallow dish. Â Add half of the mascarpone mixture. Â Repeat another layer of sponge fingers that have been dipped in the coffee mix. Â Add the rest of the mascarpone mixture and smooth over. Dust the top with cocoa powder using a sieve. Â Place in the fridge for at least 2 hours or preferably overnight, to allow the flavours to infuse.