Tiramisu is a very popular Italian dessert made with mascarpone cheese, liqueur and coffee.
- 4 eggs
- 500g mascarpone cheese
- 2 heaped tablespoons icing sugar
- 1 teaspoon vanilla extract
- 1 heaped tablespoon espresso coffee
- 11/2 cups boiling water
- 3 tablespoons Tia Maria liqueur
- 1 packet savoiardi sponge fingers
- 2 tablespoons caster sugar
- chocolate, grated
- Separate the eggs. Add the mascarpone, icing sugar and vanilla extract to the yolks. Mix together until smooth.
- Mix the espresso coffee with the boiling water and a generous amount of Tia Maria. When the coffee is fully dissolved, tip the mixture into a shallow basin and leave to cool.
- Using clean beaters, whip the eggwhites until soft peaks form. Add the caster sugar gradually, beating until it has all dissolved.
- Mix the eggwhites through the mascarpone by folding in one third at first, then adding the rest.
- Spread a third of the egg and mascarpone mixture evenly over the bottom of a shallow baking dish. (Tip: don't use a metal dish, Geoff recommends a non-reactive enamel dish or a glass dish.) Take half of the savoiardi biscuits and dunk them one at a time in the coffee liqueur mixture and layer them on top of the mascarpone. Add another layer of mascarpone, another layer of dunked biscuits, then another layer of mascarpone.
- Top with grated chocolate, and place in the fridge for five hours or overnight. (Tip: if you keep the chocolate in the freezer until you need it you'll find it's much easier to grate.)
Savoiardi biscuits and mascarpone are available at supermarkets.
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