Tiramisu varies hugely. Sometimes I wonder if it’s like chow mein, a recipe made for foreigners. I can’t find trace of it in my Italian cookbooks. It is a rich indulgence, and I prefer to eat it at the end of a light meal, with a demi-tasse of good coffee. I am toying with the idea of making it into an ice cream.
This mixture is meant to be enough for 4 servings – I find it’s enough for 8, using quite large glasses. If you must, eat it at once, but it is better prepared at least a day before, and will keep for at least three days, providing you hide it from the greedy and exercise restraint. The flavour and consistency are better.
150ml very strong hot espresso coffee, or double strength instant coffee
80g caster sugar
2 tbsp sweet spirit, like amaretto
4 eggs, separated
100ml double cream
250g mascarpone cheese
300g sponge fingers
2–3 tbsp finely grated plain chocolate or sifted cocoa powder
You’ll need an electric whisk, three large bowls, a shallow bowl for the coffee and something to cut the coffee soaked the sponge fingers on.
- Pour the hot coffee into a shallow dish and stir in half the sugar (40g).
- Add the alcohol and stir – set aside to cool.
- Separate the egg yolks from the egg whites into two large bowls.
Chill for 24 hours before serving.
I like to add a sprinkle of the chocolate before each layer of soaked sponge…