Tiramisu from Francesca's Italian Kitchen
Makes 10 servings
We tried tiramisu all over Italy and I'm really happy with how this one stacks up. Making your own mascarpone gives it the edge on texture. Don't skimp on the coffee, and choose a good-quality dark cocoa powder.
Tiramisu from Francesca's Italian Kitchen cookbook Photo: Jason Kelly / www.jasonkellyphoto.co
Ingredients
- 7 free-range egg yolks
- 125g sugar
- ⅓ cup Marsala
- 230g mascarpone (see page 212), at room temperature
- 1 cup cream
- 1 cup hot espresso coffee
- 30g dark chocolate, chopped
- 1 tsp vanilla essence
- 1 tsp Marsala
- 4 tbsp coffee liqueur, such as Kahlúa
- 20 savoiardi biscuits (Italian sponge fingers)
- good-quality dark cocoa powder, such as Valrhona, for dusting
Method
Using a double boiler, heat the egg yolks, sugar and first measure of Marsala to 80°C, whisking all the time. Transfer to a stand mixer and whisk until the bowl is cool to the touch.
In a large bowl, whisk the mascarpone and cream together to form soft peaks. Gently fold this into the egg yolk mixture until just combined.
Mix the hot coffee, chocolate, vanilla, second measure of Marsala and coffee liqueur together in a bowl.
Soak each savoiardi biscuit in the warm coffee mix for 5 seconds and set aside on a clean tea towel. The biscuits should not absorb too much coffee - they should still be crunchy.
Take 10 small glasses or bowls and place 2 savoiardi biscuits in each, broken in half.
Layer the cream mixture on top.
Cover and refrigerate for at least 1 hour. Dust with the cocoa powder just before serving.
These will keep in the fridge for up to 3 days.
From Francesca's Italian Kitchen by Francesca Voza and James Stapley (Published by Penguin)
