Tiramisu is an outrageously gorgeous and creamy Italian dessert, traditionally made using eggs, mascarpone cheese and biscuits soaked in coffee (and sometimes alcohol too). This is my boyfriend’s colleague, Amandine Gutierrez’s, recipe. She made it for everyone at work and he hasn’t stopped talking about it! He has a seriously sweet tooth so you know if he particularly likes something then it is going to be an indulgent treat.
Although the recipe looks a bit intimidating it is actually pretty straightforward to make, particularly if you use an electric whisk for the egg. Allow at least 6 hours for the Tiramisu to set in the fridge before you delve in!
Tiramisu (impossible to say how many it serves – 4 greedy people/more less greedy people)
50g granulated sugar
250g mascarpone cheese
Pinch of salt
Coffee (instant is fine)
Pack of Lotus Biscoff biscuits (or sponge finger biscuits)
Prepare 3 espresso-sized cups of coffee and pour it in to a dish where you will dip the biscuits. Let it cool while you prepare everything else.
Separate the egg whites from the yolks in two different bowls. In the bowl with the egg yolks, add the sugar and mix well. Add the mascarpone cheese, little by little and keep on whisking until it is smooth. Try to remove any lumps by whisking energetically.
In the bowl with the egg whites, add a pinch of salt and beat them by hand or with an electric whisk until they are firm (you should be able to hold the bowl upside down without the whites falling – normally takes a few minutes). Add the beaten egg whites very slowly (bit by bit) to your egg yolk mixture, mixing slowly with a spatula, so you don’t break the beaten egg whites.
Once the mixture is smooth, it’s time to dip your biscuits in to the coffee. Dip each side fairly quickly so they soak up with coffee without falling apart and make a first layer of biscuits in the bottom of the container you will use to make the Tiramisu (there will be two layers in total). Pour over a little more coffee if it needs it, so the biscuits are well soaked but not swimming in coffee, and there is enough coffee left for the second layer of biscuits. Once done add 1/2 the eggs mixture on top, then do another layer of coffee dipped biscuits. Finish with a final layer of the eggs mixture. Finish it all off by carefully shaking a little cocoa powder over it all using a sieve.
Put the Tiramisu in the fridge for atleast 6 hours to set, or until the next day. Eat!