A gorgeous tiramisu very similar to the traditional version but with the addition of whipped cream to give it that extra wow factor. Bursting with coffee flavour and creamy goodness, this received rave reviews from everybody who tasted it! It is best if you can leave the tiramisu in the fridge for 24 hours to really soak up the flavour but overnight is good enough if you can't wait! Enjoy!
Preparation Time: 30 minutes
Cooking Time: refrigerate over night or 24 hours if you can.
Makes: 10 servings
Ingredients 2-3 cups of strong plunger espresso coffee, cooled to room temperature (a good coffee bean really makes a difference)
3 Tbsp of marsala
2 eggs, separated
1/4 cup caster sugar
250 g mascarpone cheese
1 cup of cream, whipped
250g savoiardi (ladyfingers)
cocoa for dusting or grated chocolate
Firstly, get your coffee ready and set aside in a bowl to cool. Once cooled, add the marsala.
Put the egg yolks and sugar in a large bowl and beat until mixture becomes thick and creamy looking.
Add marscapone and beat until combined.
Whip the cream until stiff peaks form. Gently fold in to the egg mixture (DO NOT OVERMIX)
Beat the egg whites in a clean stainless steel bowl until soft peaks form. Make sure no water touches your eggs whites and rinse and dry your beaters.
Fold the whites lightly in to the cream mixture
Start the formation process. You can use a square or rectangle dish or if you prefer individual servings you can present the tiramisu in glasses.
Dip the ladyfingers in to the coffee mixture and drain well. Layer on the bottom of the dish or for individual glasses, break the biscuits up first before dipping. Pour over half of the marscapone mixture and smooth out. Repeat process ending with a creamy layer. Dust cocoa powder over the top.
Gladwrap and put in the fridge overnight or for 24 hours if you can last long!