Friday, 22 November 2013

CLASSIC ITALIAN TIRAMISU



   Tiramisu is one of those dessert dishes that either tastes amazing or disgusting. The fine line is determined by the amount and choice of liqueur people choose to put in, as well as the potency of the coffee. Weirdly enough, I hate drinking coffee, but I love eating coffee deserts, so a classic tiramisu is just what I need! So for the perfect tiramisu I tend to put a few generous drops of brandy, and quick dip of coffee onto my sponge fingers. Nothing tastes better then having an oozy tiramisu with a hint of coffee, over a strong hit of bitter soggy coffee filled lady fingers.A heads up though, for those people watching their waistlines, tiramisu is definitely not made for the health conscious! If you are up for impressing some guests on a no fail recipe or simply want to indulge and spoil yourself, this is the ultimate dessert!!


CLASSIC ITALIAN TIRAMISU

[ ENOUGH FOR 10 GENEROUS SERVING ]

[ PRINT RECIPE ]
Preparation Time : 30 min
Refrigerate : Overnight before serving

[ I N G R E D I E N T S ]

2 x medium eggs [ separate]
2 x 250g pots Mascarpone cheese
75g  caster sugar
1 tsp vanilla essence
6 tbsp brandy or kahlua
200ml strong instant black coffee
24 x lady fingers
1 x tbsp Cocoa powder [ for dusting ]

[ D I R E C T I O N S ]



1. Place the mascarpone in a bowl with the egg yolks, caster sugar and vanilla essence. Whip until smooth. 
2. Whisk the egg whites till soft peaks form and fold into the mascarpone mixture. 
3. Spoon a third of the mixture into the base of a rectangular dish or any dish of your choosing, you can use a wine glass or champagne glass or little cups. 
4. Mix together the liqueur and coffee. 
5. Dip each sponge finger lightly into the coffee liquid and place in the dish neatly above the cream mixture. 
6. Spread another third of the mixture over the sponge fingers and then dip the remaining biscuits and lay over the creamy mixture. 
7.Finish with a layer of creamy mixture and dust with the cocoa powder.
8. Chill the dish overnight before serving.

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