Tiramisu
You can make the Tiramisu in a large flat glass dish, but I love making it in dainty individual portions. Glasses are good as you can see the layers through them. My portions are small (Smith’s recipe makes 6 portions from the same quantities). Leave the mascarpone out of the fridge for a few hours before using, so it softens easily. Overnight chilling is absolutely essential as it allows the flavours to meld together. Makes it an excellent make-ahead dinner party dessert where all you need to do is dust it with a little more cocoa (if needed) and serve it.
Servings Prep Time
8small serves 30min
Cook Time Passive Time
0min 12hours
Servings Prep Time
8small serves 30min
Cook Time Passive Time
0min 12hours
Ingredients
Instructions
  1. Carefully separate the yolks and whites and put 2 egg whites in a large clean mixing bowl or the bowl of a standing mixer. (Store the remaining 1 egg white in the fridge or freeze for another purpose).
  2. Now with a hand-held beater or stand mixer fitted with the whisk attachment, start whisking the egg whites. Once they are foamy, add about 1 tablespoon of the measured sugar and beat on high speed until soft peaks are formed.
  3. If using hand-held, put the egg yolks into another medium-sized bowl. (If using a stand mixer, transfer the whites to another bowl carefully. Use the same bowl and add the egg yolks into the now empty bowl.)
  4. Add the remaining sugar and whisk on high speed for about 3-4 minutes, or until the mixture forms a light, pale mousse. This is an important step to get a lovely light texture.
  5. Stir the room-temperature mascarpone to break up any lumps and to soften it a little. Then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more.
  6. Finally lightly fold the egg whites into the mascarpone mixture and then put the bowl to one side.
  7. Assembly: Pour the coffee and brandy (and Marsala if using) into a shallow dish.
  8. Next, dip one Savoiardi biscuit into the coffee at a time. Count up to 3 and then turn over. Count 1,2 and take them out. They absorb the liquid very quickly so don’t leave them in too long as they will get too soggy. Place 1 biscuit at the base of each glass (break it up if necessary).
  9. Then follow it up with a tablespoon of mascarpone mixture and a light dusting of cocoa. Use a sieve for the dusting of the cocoa, that’s the easiest.
  10. Repeat the whole process, putting 2 more layers next finishing with a mascarpone layer on top.
  11. Finish off with a generous layer of cocoa and chopped chocolate (if using).
  12. Cover the glasses with cling film then chill in the refrigerator for several hours, and preferably overnight. You can dust them again with a little cocoa before serving. Serve them well chilled.

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