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Tiramisù

Tiramisù. Is there a flavour more awesome?

Tiramisu

Tiramisu

Italy is more famous for its savoury food: pizza, pasta, risotto, etc. But it’s pretty amazing for desserts too – take ice-cream for example.

But if there’s one blow-me-away, rock-your-socks-off, gosh-darn fabulous dessert, it’s got to be tiramisù.

Tiramisù means pick-me-up and it’s rumoured to have done just that for the Venetian courtesans who enjoyed it.

And the good news is, it’s not hard to make. No baking, you can get this one whipped up in under an hour.

Ingredients

1 pack Lady finger biscuits / Savoiardi (or use trifle sponge if you can’t find them)
Espresso
Sherry / Marsala
Cocoa
Grated dark chocolate

For the zabaglione (the cream)

250g (a good-sized tub) mascarpone
50g caster sugar
3 eggs, separated – discard one egg white
 
  1. Make the espresso – several cups worth – and let it cool. When cool, add sherry / Marsala until you can just taste it (about 1 part to 5 parts coffee).
  2. Beat the egg yolks with sugar until it forms a pale mousse. Beat in mascarpone.
  3. Beat two egg whites until stiff. Fold gently into mascarpone mixture. You now have zabaglione (pronounced za-bal-YOH-neh) – a great dessert in its own right!
  4. Now layer up the parts: first quickly dip the sponge fingers into the espresso/sherry and place in the bottom of your dish. Next, a layer of zabaglione. Then back to dunked sponge fingers. Finish with zabaglione.
  5. Finally, dust the top with grated chocolate and cocoa. It’s easiest to do the cocoa with a sieve.

Serve and wait for your guests to be wowed!

 

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