Tiramisu – a perfect ‘pick me up’ dessert for the cold winter nights. Decadent, rich and creamy, you’ll be wanting more and more after every mouthful. On the plus side no raw eggs consumed 😃
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Ingredients
* 37 ladyfingers (savoiardi biscuits)
* 375 ml coffee (cooled)
* 6 large egg yolks
* 145g golden caster sugar
* 455g mascarpone (at room temperature)
* 470g double cream (chilled)
* 1 tbsp vanilla essence (optional)
* 2-3 tbsp cocoa powder
* 25g dark chocolate (optional)
Method
1. Dip the ladyfingers in the cooled coffee,a second on each side is sufficient. Lay them in a 9 x 13 inch dish. Make sure the ladyfingers are nice and compact.
2. In a bowl combine the egg yolks with the sugar and whisk, place over a saucepan of simmering water for 8-10 minutes, whisk continuously until pale and thick. Remove the bowl and allow it to cool slightly.
3. In a separate bowl place the mascarpone and beat for a couple of minutes until smooth. Then beat in the warm yolk mixture until well combined. Add vanilla essence and mix it in well, this is optional.
4. Whip the cold double cream to medium stiff peaks, this should take 3-4 minutes. Once whipped, place a third of the cream into the mascarpone mixture and mix together until nice and smooth. This is to loosen the mixture. Then pour the mascarpone cream mixture into the remaining whipped cream and fold it in gently.
5. Spread half of the cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange over the cream. Spread on the remaining cream. Cover with clingfilm and refrigerate for at least 8 hours or overnight.
6. Once chilled remove from the fridge and dust generously with cocoa powder. As an extra flourish grate some dark chocolate on top and serve.
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