Tiramisu was one of the first desserts I made when I moved out of home a few years back. There are many variations of this strong tasting Italian dessert from super easy to difficult. Sometimes if I make a batch of Tiramisu I will have it for breakfast in place of my espresso, not the heathiest of meals I know but I go weak at the thought of dessert. This recipe is an easy one and it can be even easier if you purchase the sponge fingers instead of baking them.
Butter, for greasing
3 eggs, for sponge biscuit
5 eggs, separated, for cream
140 grams golden caster sugar, for sponge biscuit
170 grams caster (superfine) sugar, for cream
90 grams self raising flour
150 ml cold black coffee
3 tbsp brandy or Marsala
300 grams mascarpone cheese
80 grams dark chocolate
Sponge Finger Biscuit
Preheat the oven to 180 degrees.
To make the sponge fingers, grease a 20 cm square cake tin with butter and line with baking paper, place eggs and sugar in a large bowl and beat together until thick and light. Sift flour over the batter and fold in gently in the centre.
Spoon the batter into the tin and bake in a preheated oven for 30 minutes or until the cake springs back when pressed gently in the centre.
Let stand in the tin for 5 minutes, then turn out onto a wire rack to cool.
Slice the cake into rectangle fingers.
Brew the coffee and set aside to cool.
Beat the egg yolks with the sugar until the sugar has dissolved and the mixture is light and fluffy. Add the mascarpone and beat until the mixture is smooth.
Whisk the egg whites in a clean dry glass bowl until soft peaks form. Fold the egg whites into the mascarpone mixture
Assembly of Tiramisu
Pour the coffee into a shallow dish and add the brandy or Marsala. Dip a biscuit into the coffee allowing it to be soaked but not too much, place in a glass and spoon the cream mixture over. Repeat as necessary. Finish with grated dark chocolate.
The quality of the ingredients I find do make a difference to the end result of the dish. Here are the products I used in making the Tiramisu in a cup
Silvana Coffee Beans (grounded for use in Stove top Espresso maker)
St Dalfour Raspberry Chocolate Sauce(as an extra topping)
- If you have no caster sugar, simply run some white sugar through the blender
- You can substitute the cream mixture by combining whipped cream, sugar, vanilla essence and a teaspoon of the cold brewed coffee.
- You can also buy the sponge biscuit from the supermarket