Sunday, 27 July 2014

Sunday's Kitchen: The Finest Tiramisu Recipe

I have never been a fan of Tiramisu or any other coffee/liqueur based dessert. But I am a big fan of mascarpone and one day I found myself with a big tube of mascarpone in the fridge and a weird craving for tiramisu. Was it influenced by the picture on the packaging? I don't know, but I decided to give it a go and make one. I found 2 recipes, one slightly easy and one more complicated. I went for the complicated one...Luckily, it was the right decision, and even though it took some more time, all of the efforts paid off and resulted in an a luscious delight in every sense. Most importantly, it didn't have the strong coffee and liqueur taste, but just a hint (exactly what I wanted!), so the recipe I am sharing today is for people who are not coffee lovers, but  still fancy a tiramisu. :)  In case you are, you can always add a bit extra of your favourite.

The Finest Tiramisu

  • Approx 250g sponge fingers 
  • cocoa powder
  • 75g dark chocolate

For the cream:
  • 4 eggs
  • half tea cup caster sugar
  • 150ml almond liqueur
  • 400g mascarpone
  • 250ml double cream
For the sponge fingers:
  • 300ml hot water with 2tbsp of granulated strong coffee
  • 2tbsp sugar
  • 75ml almond liqueur
1. 30 minutes before cooking, take all of the ingredients out from the fridge, so they are at room temperature when you start cooking.

2. Boil 300ml water and add 2tbsp coffee, stir well and add 2tbsp of sugar and 75ml almond liqueur. Leave aside to cool down.

3. In a glass bowl, whisk very well 4 yolks together with 1/2 tea cup of caster sugar, until the texture is thick and white in colour, then add 150ml almond liqueur. Put a pan with water to boil and put the glass bowl on top of it. Make sure the bowl is not floating . Stir continuously for 10-12 minutes until the mixture thickens. This is a very important step. This way you are cooking the yolks, so they can mix well with the mascarpone and double cream.

4. Once the mixture thickens, move the bowl to another pan with cold water. Stir with wooden spoon, until the mixture is completely cool. 

5. Whisk the mascarpone and then add it slowly to the cool cream, stirring with the wooden spoon.

6. Whisk the double cream, until hard texture and again add to the cream. Stir well, the cream should be now thick, smooth and white.

7.Time to build the tiramisu. Take a square dish and start dipping the sponge fingers in the coffee mixture. I didn't wanted mine soggy, so I was dipping them for just a second. But if you prefer them softer, do it for 2-3 seconds, not more or the fingers will fall apart. Cover the bottom of the dish with fingers and spread half of the cream on top. Grate some dark chocolate and repeat with one more layer. Leave in the fridge to cool. 

Serve with cocoa powder sprinkled on top.

P.S. Don't forget to share pictures if you decide to try any of the recipes. You can send them over to my E-mail and I will make sure to share them on Mums First Diary FB page!



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