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Some things can be rushed (we all have that quick recipe for cheat’s fudge, yes?), but some things, like this glorious tiramisu, should be made properly. The result is endlessly delicious and rewarding.
Ingredients:
1 cup cream
70% dark orange chocolate 200 g, finely chopped
1 1Ž2 cups Woolworths Italian espresso
1 cup freshly squeezed Clemengold™ or orange juice
4 large free-range eggs
Castor sugar 300 g
Mascarpone 1 kg
Boudoir biscuits 400 g
Cocoa, for dusting
1 1Ž2 cups black coffee made with Woolworths Ground Italian Beans
Sugar, 150 g
COOKING INSTRUCTIONS
1 Heat the cream in a saucepan. Place the chocolate in a bowl and pour over the hot cream. Stir until smooth and melted, then set aside.
2 Mix 11Ž2 cups espresso (made from Woolworths Italian blend ground coffee or 3 Italian blend coffee capsules) and the citrus juice and set aside.
3 Beat the eggs and half the sugar until pale and creamy, then beat in the mascarpone.
4 Dip the biscuits into the coffee mixture and place a layer in the bottom of a 30 x 24cm dish. Spoon some of the chocolate mixture over the biscuits, followed by a layer of the mascarpone mixture.
5 Repeat with another layer. Chill for 4-6 hours.
6 To make the coffee syrup, add the black coffee to a saucepan and add the remaining sugar. Simmer on low heat for 15 minutes, or until slightly thickened.
7. Drizzle the coffee syrup over the tiramisu and dust with cocoa before serving.
(Serves 8-10)