Yet another blog topped with an awful photo. I should do a course or something.
Which is a real shame, because I consider tiramisu one of my absolute star pieces. I’ve made dozens of them, and tweak them every time. It’s creamy, boozy, sweet, light, indulgent, chocolatey… a real treat. I’ve also done one with Bailey’s mixed into the cream, which makes it a beautiful toffee colour and lends a luxurious note.
There is an angle I’m missing which I’ve yet to get, and it’s the crisp element. Perhaps some crumbled meringue like an Eton mess, or a sugary grit topping, or even something as basic as whizzed-up chocolate / coffee biscuits? I need to try these out.
So this is my standard recipe from which I start. One word of warning: it uses at least 4 bowls, so make sure there’s a few to hand.
350ml strong coffee or espresso
5 tablespoons Marsala
Vanilla pod, seeds removed (or 1 teaspoon extract)
3 eggs, separated
50g caster sugar
250ml double cream, lightly whipped
1 packet savoiardi or sponge fingers
Chocolate for decoration
- Blend the coffee and Marsala and allow to cool.
- Mix the vanilla with the egg yolks and half the sugar, then warm over a pan of simmering water until foamy. Remove from the heat and leave to cool.
- Mix together the mascarpone and whipped cream and fold in the egg yolks.
- In a separate bowl whisk the egg whites with the remaining sugar until stiff and fold into the cream mixture.
- Dunk the sponge fingers into the coffee, allowing them to abosrb, then layer into a dish. Add a layer of cream mix, fingers and repeat as desired.
- Finish with a layer of cream and top with grated dark chocolate (or if you’re in a rush, a crumbled Flake). Leave in the fridge for two hours, or overnight if you can.