Italian Tiramisu
Ingredients
- italian tiramisu
- you will need:
- 2 - 3 tsp instant coffee granules
- 250ml boiling water
- 3 medium eggs, separated
- 4 tbsp granulated sugar
- 250g mascarpone
- or replace the eggs + mascarpone with 300ml double cream (if you have an allergy)_
- 24 sponge fingers
- flake or twirl
- method:
Preparation
Dissolve coffee granules in 250ml of boiling water - use 2 tsp if you like it weak or 3 tsp for a strong coffee taste
Leave to one side
Separate egg whites from yolks, place them in 2 separate bowls
First whisk egg whites; using a hand mixer, whisk until you have stiff peaks
Next, whisk egg yolks; add 1 tbsp of sugar at a time (4 tbsp in total), whisk well between each addition till the texture is creamy
Slowly add the mascarpone to this mixture, again whisk till smooth
Now fold the egg whites into the mascarpone mixture, use a gentle folding motion so you don't lose the air in the egg whites
If you have an egg allergy, skip steps 2 + 3 and simply whisk 300ml double cream + 4 tbsp of sugar and use this instead
Choose a dish to layer the tiramisu in
Dip sponge fingers in coffee solution, place a layer in the bottom of your dish, then add some of the mascarpone/whipped cream mixture over the top
Continue layering the sponge fingers like this with the mixture until you've used them all up
Finish by crumbling a flake or twirl bar over the top
Best served chilled for 3 - 4 hrs or overnight, so great for making ahead of time! enjoy