This tiramisu made its way to Fred and Sol's house blessing in Pemulway last weekend. The recipe was taken online from taste.com.au here (sourced from Super Food Ideas - June 2003, Page 81, Recipe by Dixie Elliott)
I have always fancied tiramisu, but have been afraid to conquer it. Sheer ignorance I suppose. As I only realised its not that hard to prepare when I made this for the weekend lunch we were invited to. The tiramisu was lovely, but not as sweet as I was expected Maybe with a little more practice, we can perfect this popular Italian cake.
Ingredients
2 cups strong black coffee
1/2 cup marsala (I've bought the Boronia brand from the local liquor shop. Some recipes recommend Baileys or Tia Maria but just cost too much for a cake!)
3 eggs, separated
1/3 cup caster sugar
250g mascarpone (I used the supermarket variety Wattle Valley)
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (saviordi)
cocoa for dusting
1. Pour coffee and marsala into a shallow dish. Set aside.
2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold egg whites into the mascarpone mixture.
4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish (I used a rectangular aluminum tray which did not fit everything and was overflowing, so I guess next time bigger tray would be better). Cover the biscuits with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours (ours was overnight and was just as great).
5. Dust generously with cocoa and serve.
We still have 2 new packets of sponge finger biscuits and mascarpone shopping I did for this recipe. Maybe we can a milo-tiramisu next time, just for you kids. Its not that difficult to prepare, really!
2 cups strong black coffee
1/2 cup marsala (I've bought the Boronia brand from the local liquor shop. Some recipes recommend Baileys or Tia Maria but just cost too much for a cake!)
3 eggs, separated
1/3 cup caster sugar
250g mascarpone (I used the supermarket variety Wattle Valley)
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (saviordi)
cocoa for dusting
1. Pour coffee and marsala into a shallow dish. Set aside.
2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold egg whites into the mascarpone mixture.
4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish (I used a rectangular aluminum tray which did not fit everything and was overflowing, so I guess next time bigger tray would be better). Cover the biscuits with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours (ours was overnight and was just as great).
5. Dust generously with cocoa and serve.
* The recipe indicated a variation of orange juice as substitute for the marsala, if preferred.
We still have 2 new packets of sponge finger biscuits and mascarpone shopping I did for this recipe. Maybe we can a milo-tiramisu next time, just for you kids. Its not that difficult to prepare, really!
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