Tiramisu
In my opinion, one of the best and tastiest desserts in the World - well, if made by CookeryClubs recipe.
Leave in the fridge till needed – can be made the day before – this allows the alcohol and coffee to soak in and mature the flavours
Preparation time: 30-40 minutes Quantity: Makes 5 - 6 portions
Ingredients
STAGE 1
1-packet boudoir/ sponge fingers -
1 bowl with 150ml/5floz espresso coffee/ camp mixed water/ filter coffee or made up instant strong coffee.
And
90ml/3floz liqueur –alcohol – use Kahula, Rum, Amaretto, Brandy or Tia Maria or a mix of 2
STAGE 2
3 egg yolks
20z/50g caster sugar
STAGE 3
3 egg whites
2oz sugar
STAGE 4
1 pot mascarpone cheese
Method
- Stage 1
In a bowl place boudoir/sponge fingers,coffee mixed with water and liqueur and set aside
- Stage 2
Place egg yolks and caster sugar in a owl and set aside
- Stage 3
Place egg whites and sugar in a 9 inch bowl
- Stage 4
Beat up mascarpone cheese in a bowl and set aside
- Stage 5
Add both the egg mixes to the soft mascarpone mix (gently –don’t over beat), egg yolk mix 1st, then the meringue –making sure you don’t loose much of the aeration
- STAGE 6 – use a 6-9inch serving dish or individual glasses.
Dip 1/2 the sponge fingers in the coffee and liqueur mix, lay in a neat layer in the bottom of the dish – pour on 1/2 the mascarpone and egg mix – followed by the other 1/2 of soaked sponge fingers – followed by the remainder mascarpone mix – smooth down flat and sprinkle with cocoa powder