Notes from my Kitchen – Tiramisu

As a treat for my brother’s last dinner here, I decided to make a tiramisu for dessert, a favourite of ours on a trip to Italy. I made the mascarpone using the recipe published on my blog.

This recipe is very simple and there is no baking involved. It can be made ahead of time and stored in the fridge.

Whilst developing the recipe, I noticed most other recipes used either eggs or whipped cream to set the dessert. I decided to use both. The compliments from my guests means that I have got the combination correct.

300g mascarpone cheese

1 cup of cream

2t vanilla extract

2 large eggs, separated

100g sugar

1 cup strong black filter coffee

2t sugar

1 packet lady finger biscuits (an Italian brand is more authentic)

Beat the egg yolks and 100g sugar together until pale and light in texture. Add the mascarpone and vanilla and combine well. Whip the cream and add it to the eggs, a little at a time. Beat the egg whited until they form soft peaks. Gently fold a little at a time into the mixture.

In a serving dish measuring 25 x 18cm, place one layer of lady finger biscuits in the serving dish. Heat the coffee and 2t sugar. Pour half the coffee over the biscuits.

Place half the cheese mixture over the biscuit layer.

Repeat the above process with the biscuits and cheese mixture. Sieve over a generous layer of cocoa and place in the fridge to set.

I served this with homemade caramel and toffee ice-cream, but it is perfect on its own.

Hint : be sure to beat the egg yolks for 5-10 minutes. This will ensure that the dessert does not have a raw egg taste. Using less eggs and cream combination also helps to improve the taste.

Link to recipe for mascarpone cheese

http://momspracticalpocketbookguides.blogspot.com/2013/06/notes-from-my-kitchen-16-mascarpone.html
Tip: I used one and a half times the above recipe to make enough cheese for this dessert.