|Smooth, light and creamy tiramisu...yum yum!|
Tiramisu is one of the easiest and most delicious desserts to make, but I have not attempted it until now, mostly because it contains Marsala (a type of fortified wine) which I don't have. The tiramisu recipe that I used here comes from Taste.com.au and is absolutely fantastic! And I didn't even use marsala. Instead, I substituted it with orange juice as suggested in the recipe. I have never tried other recipes before (well, since this is my first attempt) but this one's a keeper. I suppose you can't really go wrong with mascarpone and coffee-soaked sponge fingers, but the trick is not to oversoak those savoiardi biscuits to avoid a runny and soggy tiramisu. My, it was so good I literally licked my plate clean!
If you're looking for a great recipe for tiramisu, I highly recommend this one. It's not that difficult to prepare. The only thing I might point out is that it requires the cream, egg yolks and egg whites to be whisked separately. So, it will be handy if you have 3 mixing bowls at home. Also, make sure the dish you are assembling it in is deep enough as the tiramisu comes up to about 6cm high using a 19cm (base measurement) pyrex dish.
adapted from Taste.com.au
2 cups strong black coffee, cooled
1/2 cup Marsala (or substitute with Kahlua, Tia Maria or orange juice)
3 eggs, separated
1/3 cup caster sugar
1 cup thickened cream, whipped to firm peaks
1 large packet (about 400g) of sponge fingers (savoiardi)
2 tbsp 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. Whisk in the mascarpone on low speed until just combined. Fold in the whipped cream.
- Beat egg whites in a medium bowl with electric beaters until stiff peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
- Take one biscuit at a time and dip the unsugared side into the coffee mixture for 1-2 seconds. Arrange enough biscuits to cover the base of a 19cm square ceramic/pyrex 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 4 hours. Dust generously with cocoa and serve.
- Take care not to soak the entire biscuit in the coffee mixture for too long as this will make the tiramisu soggy (unless you like it that way).
- The tiramisu is best eaten after it's been refrigerated for at least 8 hours to let the flavours develop.