Tiramisu is one of my favourite Italian desserts – a kind of creamy trifle laced with chocolate and coffee. It tastes much better when it’s made in advance and the sponge fingers have had time to soak in all the flavours. For this tiramisu you will need a serving dish measuring 26cm x 18cm x 4cm to ensure it holds two layers of fingers.
This recipe is taken from my first cookbook, In One Pot: Fresh Recipes for Every Occasion, W&N, 2013.
Photo courtesy of Simon Wheeler.
- 4 egg yolks
- 150g caster sugar, reserving 1 tbsp for the coffee
- 250g mascarpone
- 100ml dark rum or marsala
- 2 egg whites
- 175g Savoiardi sponge fingers
- 300ml very strong coffee
- 1 tbsp cocoa powder
- 20g good quality dark chocolate, to grate (optional)
- Beat the egg yolks and the sugar together in the bowl until they become pale and thick. Fold in the mascarpone and 50ml of the rum.
- In another clean, grease-free bowl, beat the egg whites until they form soft peaks. Fold the eg whites carefully into the mascarpone cream.
- Arrange half of the sponge fingers in the bottom of the dish to cover.
- Mix the remaining 50ml rum and the reserved tablespoon of sugar into the coffee and pour half of it evenly over the sponge fingers soaking them all thoroughly.
- Spoon half of the mascarpone cream over the soaked sponge fingers and smooth to cover.
- Lay the other half of the remaining fingers on top and pour over the rest of the coffee to soak them as before.
- Finally, spoon over the remaining mascarpone cream to cover the surface completely. Cover and refrigerate for at least 3 hours.
- To serve, sift cocoa powder all over the top. This dish also tastes wonderful with dark chocolate grated over the cocoa.