My friend Bec pointed out to me that there is no “proper” tiramisu on this blog, only the mangomisu.
So this is it, a classic TIRAMISU recipe from taste.com.au.
2 cups strong black coffee
1/2 cup Marsala
3 eggs, separated
1/3 cup caster sugar
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (Savoiardi biscuits)
cocoa, for dusting
- Pour coffee and Marsala into a shallow dish. Set aside.
- Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
- Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold egg whites into the mascarpone mixture.
- Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
I don’t like coffee, so my version involves 2 cups of freshly squeezed orange juice and 1/2 cup of Grand Marnier. And I grate dark chocolate on each layer for extra richness!!
Best bit, is drinking the leftovers orange juice and Grand Marnier…