Tiramisu is an intense, classic Italian coffee dessert- made of ladyfingers/ sponge biscuits (aka Savoiardi) dipped in coffee syrup, slathered with rich mascarpone custard, and whipped cream (or the more traditional whipped egg whites- I much prefer cream).
Ingredients:
- 5 large egg yolks (no egg whites)
- ½ cup sugar
- 450ml cold, thickened cream
- 425 Mascarpone cheese (room temperature)
- 1 teaspoon vanilla extract
- 200ml brewed shots of Cosa Nostra Coffee
- 2 packets Ladyfinger biscuits/ Savoiardi
- 2-3 tablespoons coffee liqueur (Kahlua or Borghetti)
- Unsweetened cacao for dusting
Directions:
THE CUSTARD:
- Pour 200ml brewed Cosa Nostra Coffee into a small dish & add liqueur, set aside to cool.
- Place egg yolks/ sugar into a heatproof bowl. Sit over a separate pot (that contains simmering water)-the water must not touch the bottom of the bowl. Start whisking constantly, until the sugar is dissolved, & the custard thickens (be patient, this takes about 6-8 mins). Remove the bowl from the heat/ let it cool.
THE CHEESE AND VANILLA
- Add mascarpone, and vanilla extract, and whisk until smooth.
THE CREAM
- In a separate bowl, whip cold, thickened cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Beat in the custard and then fold in the remaining whipped cream. Set aside.
ASSEMBLE:
- Place the dry biscuits in the dish (you may like to break some biscuits to fill in the gaps) and drizzle 2-3 tablespoons of the coffee syrup over each biscuit. Spread half of the cream over the soaked ladyfingers.
- Repeat with another layer or 2.
- Cover and refrigerate for at least 6 hours-preferably overnight.
- Just before serving, dust with unsweetened cacao powder.
