Tiramisu Italian Desert – Most people have eaten it but have never made it. One of the most decadent and popular Italian desserts is Tiramisu. The traditional Italian sweet, is made from a mascarpone cheese mixture, layered with sponge fingers soaked in espresso and sweet Marsala wine. You could change it up and substitute sweet Marsala wine for Baileys, Cherry Brandy, Kahlua or a liqueur of your choice.
Here is a simple recipe, which will impress your family and friends.
Espresso mixture – brewed by dissolving 2 teaspoons of espresso coffee inÂ 6oz/150 ml. boiling water.
50 millilitres of liqueur (alcohol can be left out if the dessert is for children)
6 egg yolks
1 cup/128 g/4.5 oz. Sugar
2 tablespoons of milk
1.5 cups / 375 ml /12.5 ounces of cold double/whipping cream
1 teaspoon of vanilla essence
1 cup/ 8 oz mascarpone cheese
200 grams of sponge fingers / lady cookies
Unsweetened cocoa powder for dusting.
Brew and cool the espresso coffee. Add marsala wine or liqueur of choice.
Place the egg yolks in a double boiler or a glass bowl over a pan of boiling water and add the sugar. Whisk constantly for 8 to 10 minutes. Add the milk to make the mixture smooth. Cool completely.
Whip the cream and vanilla essence until the mixture is stiff.
Transfer the egg mixture into a larger bowl and add the mascarpone cheese.
Add whipped cream by folding from the centre to the outer edges until smooth.
Either use a 9″ x 9″ baking dish or individual dessert glasses
Dip (not soak) the sponge fingers into the espresso mixture and lay in the dish or individual glasses.
Cover the sponges with the mascarpone mixture. Repeat the layer and finish with the remainder of the mascarpone mixture.
Cover with waxed paper or foil and refrigerate for a minimum of eight hours. The best results are if the tiramisu is eaten after 24 to 48 hours.
Dust with cocoa powder for serving.