Tiramisu needs no further introduction. But, there are so many different recipes out there, which is 'THE BEST'? Everyone has their own favourite but I strongly urge you to give mine a try. It's easy and no cooking is required. Just mix and stir and in the fridge you go.
I have been using this recipe for more than 10 years and my friends often request or even 'bribe' me for my Tiramisu when they are invited over for dinner. Don't you reckon it tells you something about my Tiramisu?
Tiramisu (Serves 8)
(I used Mary Berry's Tiramisu recipe from her 1995 cookbook as a base recipe. I improved it in many ways to give it a more modern twist .)
Ingredients
- 1 cup strong black coffee
- 2 tbsp Marsala wine (you can replace it with Brandy, Whisky, Kahlua or Bailey)
- 2 eggs
- 75 g caster sugar
- 250g Mascarpone cheese
- 300 ml double cream
- Cadbury drinking chocolate powder* (See note at bottom of post)
- 1 packet Savoiardi sponge fingers (you can replace them with sponge cake)
Method
- Mix the coffee with Marsala wine.
- Combine the eggs and caster sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
- Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the double cream.
- Cut the sponge fingers to fit the size of the base of the serving glass.
- Line the bottom of the glass with a layer of sponge fingers. Drizzle coffee and Marsala wine mixture over the sponge fingers.
- Sprinkle over a thick layer of chocolate, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the sponge fingers). Level the surface.
- Repeat the layers until it reaches the top of glass.
- Decorate with the remaining chocolate. Cover and chill for 4 hours.
Note: You can use any brand of drinking chocolate powder. You can also use chocolate chips and chop them in a food processor until they form a powder with some larger pieces of chocolate for texture. I prefer to use chocolate powder it gives me the 'melt in the mouth' feeling.