Tiramisu Recipe
Tiramisu
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ |  Difficulty ~ Easy |
 Freeze ~ |  Serves ~ 6 |
Tip ~
Ingredients
3 large egg yolks
2oz / 50g caster sugar
1 x 250g tub Mascarpone
2 egg whites
5floz / 150ml very strong espresso coffee
3 tablespoons dark rum
About 24 sponge fingers (or boudoir biscuits)
2oz / 50g dark continental chocolate, with 75% cocoa solids, chopped
1 level tablespoon cocoa powder
You will need 6 stemmed glasses or glass dishes, approx. 7floz capacity
Method:
- Put the egg yolks into a medium sized bowl with the sugar and beat with an electric hand whisk on high speed for about 3 minutes or until the mixture forms a light, pale mousse.
- In a separate large bowl stir the Mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture.
- Between each addition beat well until the mixture is smooth before adding more.
- Now wash and dry the beaters of the whisk, then in a third separate bowl whisk the egg whites until they form soft peaks.
- Now fold this into the Mascarpone mixture and then put the bowl on one side.
- Next break the biscuits in half, pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over - they will absorb the liquid very quickly.
- Now simply layer the desserts by putting 3 of the soaked sponge halves into each glass, followed by a tablespoon Mascarpone mixture and a layer of chopped chocolate.
- Repeat the process in the same way, finishing with a layer of chocolate and a final dusting of cocoa powder.
- Cover the glasses with cling film then chill in the fridge for several hours.