Tiramisu (Serves 8)
Ingredients
For the mascarpone mixture
• 4 egg yolks
• 3 oz of vanilla sugar
• 1 teaspoon of vanilla essence
• 8 3/4 oz of mascarpone
• 1/2 pint of double cream
• 3 tablespoons of Marsala wine
For the sponge fingers
• 24 sponge fingers
• 3 oz of vanilla sugar
• 2/3 pint of espresso coffee
• 2 tablespoons of espresso liquor, or chocolate liquor
• 2 tablespoons of brandy
For the topping
• 3 1/2 oz of dark chocolate, peeled into curls
• 4 tablespoons of cocoa powder, for dusting
Method
1. Whisk the egg yolks, vanilla sugar and vanilla essence in a bowl, over steaming hot water until pale and doubled in volume. Whisk together the mascarpone, double cream, and marsala until thick. Whisk the two mixtures together.
2. Make the dip for the sponge fingers. Dissolve the vanilla sugar with the hot espresso then add the brandy and coffee liquor. Dip the sponge fingers into the mixture, so that they evenly absorb the liquid. You want the fingers to absorb as much liquid as possible without turning soggy.
3. Line the base and sides of a large bread tin with some baking parchment (long enough so that some hangs over the sides). This will make it easier for you to lift the Tiramisu out of the tin when it comes to serving. Aim to make 3 layers of mascarpone and 3 layers of biscuits with 8 sponge fingers on each layer.
4. Start with a layer of fingers, sprinkle over some dark chocolate and dusting of cocoa. Spread a layer of the mascarpone mixture all over. Place 8 more sponge biscuits on top, more chocolate and cocoa, then another layer of mascarpone and another layer of biscuits, then the remaining chocolate and some more cocoa. Finish with a final mascarpone layer and sift on the remaining cocoa powder.
5. Chill and let it set in the fridge for a couple of hours. Tiramisu improves over time and is very good when served the next day.
6. To serve, take it out the tin using the baking parchments tails, and cut into thin slices.
Source: greatbritishchefs
