Monday, December 17, 2012

Tin Bird Tiramisù

All Tin Bird biscuit baking is done for 2012. Thank you again for all your support this year. Wishing you all a blessed Christmas and the most amazing 2013! My thank you gift... is my treasured Tiramisù recipe! Dead easy to make, flop proof, and certainly an impressive dessert to serve at your Christmas feast! Best of all ~ it is deliciously decadent!!! Enjoy and Happy Holidays!

Tiramisù - Italian Coffee Dessert
Serves 6-8

500g mascarpone cheese
5 eggs, separated, at room temperature
100g caster sugar
pinch salt
savoyard or sponge biscuits (I use 2 packets, there's normally some leftover)
100 ml strong espresso coffee
60ml brandy/rum/kahlua etc (optional)
unsweetened cocoa powder, to sprinkle

Beat the mascarpone in a small bowl until soft. In a separate bowl beat the egg yolks with the sugar (reserving 15ml / 1 Tbsp) until the mixutre is pale, yellow and fluffy. Gradually beat in the softened mascarpone.

Using an electric beater or wire whisk, beat the egg whites with the salt until they form stiff peaks. Fold the egg whites into the mascarpone mixture.

Line one large or several individual serving dishes with the biscuits. Add the reserved sugar to the coffee, and stir in the liqueur, if using.

Sprinkle the coffee over the biscuits (use a Tablespoon, I find that helps to distribute the coffee). They should be moist but not saturated. Cover with half of the egg mixture. Make another layer of biscuits moistened with coffee, and cover with the remaining egg mixture. Sprinkle with the cocoa powder. Refrigerate for at least 1 hour or more, even overnight before serving.

*Pic taken from here

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