Tiramisu Recipe

Tiramisu is one of the best known Italian dessertss and the flavour variations are numerous.

In this recipe, the sponge fingers are available at a delicatessan and specialty food stores, although other brands can be substituted as well.

Serves:

10 - 12 People

Ingredients:

7 large, very fresh eggs - still warm from the hen if possible!
¾ cup of castor sugar
1 cup of coffee liqueur, such as Tia Maria or Kahlua
400g of Mascapone cheese
1½ cups of strong espresso
60 sponge fingers (Savoiardi biscuits)
whipped cream to serve, if desired
dark chocolate to grate

Directions

Separate the eggs.  Beat the egg yolks, sugar and one tablespoon of coffee liqueur until thick, pale and creamy.  All the sugar should be dissolved.  Add the mascapone and beat until thick and smooth.

Separately, beat the egg whites until frothy.  Fold the beaten egg whites into the mascapone mixture.

Mix the espresso and remaining liqueur together in a small bowl.  Quickly dunk each sponge finger biscuit into the coffee mixture and arrange them in a layer on the base of a 20cm x 30cm (8" x 12") lasagne style dish.  Top with a layer of mascapone cream.  Alternate sponge fingers and mascapone, finishing with a mascapone layer followed by a layer of whipped cream (if desired).  Sprinkle with finely grated dark chocolate or a sprinkling of drinking chocolate powder.

Leave in the fridge for at least 3 hours before serving.

Recipe courtesy of Jo Seagar, from her book 'Italia'