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Tiramisu

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Servings: 10
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 4 eggs separated
  • 110 g sugar
  • ½ tsp vanilla essence
  • 250 g mascarpone
  • 320 ml black coffee cold (espresso or instant)
  • 30 ml cognac
  • 200 g lady finger biscuits
  • 80 g grated chocolate milk or dark, optional
  • 1 tbsp cocoa powder

Equipment

  • You’ll need your electric mixer plus a serving dish to hold approximately 24 sponge finger biscuits in two or three layers.

Method
 

  1. Assemble your ingredients
  2. Whisk the egg yolks, vanilla and sugar on medium speed for 8 or more minutes until the mix is a creamy pale yellow
  3. Add Mascarpone and mix until combined
  4. In a new clean bowl whisk the egg whites to a little more than “soft peaks”
  5. Gently fold the mascarpone mix into the whipped egg whites
  6. Add the cognac to the black coffee
Assembly:
  1. Quickly dunk the individual biscuits in the coffee mix (less than 2 seconds)
  2. Arrange the biscuits as a first layer in the serving dish
  3. Cover with the Mascarpone mix – ½ for two layers or ⅓ for three layers
  4. Add another layer of dipped biscuits and Mascarpone mix
  5. Sprinkle some grated chocolate on this layer of Mascarpone if you wish
  6. Repeat if you are doing three layers
  7. Finish with remaining Mascarpone mix
  8. Smooth the top
  9. Cover and refrigerate overnight
  10. To serve dust the surface with cocoa powder

Notes

I chose a dish that held 3 layers.
If you are unsure of how many biscuits will fit your dish, do a trial run with just the un-soaked biscuits
Ensure the bowl you whisk the egg whites in is absolutely clean and dry
The dessert will set to a degree, but still be creamy