Tiramisu

Tiramisu

By
From
100 Best Cakes and Desserts
Serves
8-10
Photographer
Mark Roper

This is one of my favourite desserts ever — grazie to the Italians! In this variation of the classic recipe I use liqueur muscat instead of Marsala. Make your coffee from freshly ground coffee beans for the best result.

Ingredients

Quantity Ingredient
180ml cold strong coffee
80ml liqueur muscat or marsala
3 large eggs, separated
small pinch cream of tartar
80g caster sugar
1/2 vanila pod, seeded
300g fresh mascarpone cheese
18 Sponge finger biscuits
2 tablespoons dutch cocoa powder, for dusting

Method

  1. Mix the coffee with half the muscat in a shallow bowl.
  2. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form.
  3. Using a whisk, beat the egg yolks, sugar and vanilla seeds until creamy.
  4. Mix the remaining muscat with the mascarpone cheese, then gently stir into the egg-yolk mixture. Fold in the beaten egg whites.
  5. Spoon about one-third of the mascarpone mixture into a wide serving bowl or individual serving glasses. Briefly dip the biscuits, one at a time, into the coffee and muscat and place a layer of biscuits on top of the mascarpone mixture. Repeat the layers, finishing with a layer of the mascarpone mixture. Cover with plastic wrap and refrigerate for at least 3 hours.
  6. Dust the top of the tiramisu with cocoa powder just before serving.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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