It’s been a while since I’ve had good-tasting tiramisu but last night I finally had tiramisu, made by Andrew’s mum, that had the right balance between the sweetness of the sugar, bitterness of the coffee and sharpness of the brandy.
1/2 litre of black coffee mixed with 5-6 tablespoons of brandy
1/2 cup sugar
1 cup whipping cream (whip cream with whisk or mixer)
500g sponge fingers
Dark chocolate for grating over the top
- Separate the egg yolks from the whites and whisk the yolks with sugar until light
- Mix Mascarpone and whipping cream in a separate bowl until thick
- Whisk the egg whites in another bowl until fluffy and peaks form
- Mix in the Mascarpone mixture with the egg yolks and sugar mixture bits at a time until thick
- Gently fold in the egg whites mixture
- Dip sponge fingers into the coffee and rum mixture and lay into a glass or ceramic dish
- Put half the mascarpone mixture on top
- Repeat Steps 6 & 7, finishing on top with the mascarpone mixture
- Grate dark chocolate over the top and place in fridge over night, or at least a few hours
This version of tiramisu tasted so good and I’m definitely for using real alcohol, whether that’s the traditional Marsala wine or a substitute of rum, port, brandy or whatever other alcohol can be substituted in.