22 Jan 2018 · 2 min read
Tiramisu - I love it
By Keiran Jones
Here’s a coffee dessert recipe for those who have a party coming up, a special date, or just love tiramisu. Done correctly, this is a wonderfully rich-flavoured, yet light dessert that doesn't leave you feeling too heavy. The warming chocolate, coffee and liquor flavours, smooth creaminess and light sponge fingers make this a harmonious treat. And it isn't even that difficult to make! Lovely Italians.
Coffee
We’ll need coffee for both the soft cheese filling and for dipping the sponge ladyfingers in. There are a number of options here but ultimately we want 170-200ml of coffee fluid. For those who have an espresso machine, make 2 double shots (and add a little water for when dipping the sponge fingers). Those with an Aeropress, add 100mg of water to 25g of finely ground coffee, twice (1 minute brew). Don't do this is one go, 50g of coffee gives too much resistance in the Aeropress. Or brew a strong cup of instant coffee. That’s a few tablespoons of freeze-dried coffee.
Use a light roasted Ethiopian coffee for a mellower, fruity coffee flavour or a darker roasted South American for richer, caramel-like flavours.
You’ll need…
- A container for the tiramisu serving 6 – glass looks better
- 2 Mixing bowls
- Whisk – electric helps
- Spoons and stuff
- Another flat-ish dish
- Something to lightly toast the lady fingers (optional)
And…
- 20-24 Sponge Ladyfingers
- 250g Mascarpone
- 70g Golden caster sugar (I find this preferable to white sugar for a more balanced, honey-like sweetness)
- 3 Medium Eggs – yolks and whites separated
- 1 tbsp Cognac or Kahlua or Tia Maria or Brandy (not all of them!)
- Sprinkling Cocoa
- Aforementioned coffee
Now make it!
- Mix the egg yolks, sugar, your choice of liquor or liqueur and a tablespoon of espresso into a bowl and beat until smooth.
- Add the mascarpone and beat until smooth.
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With a pinch of sugar, whisk the egg whites in another bowl. Ensure all the liquid is whisked into stiff peaks. Any remaining liquid will jeopardise the structural integrity of the tiramisu. No collapsing.
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Fold the stiff egg whites into the mix. Don't go crazy here or the mix will become too runny. The lumps should be mixed in until smooth.
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Pour the coffee into a dish big enough to dip in the ladyfingers. Toast the ladyfingers first if you don't want them too soft.
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Dip the ladyfingers into the coffee and place into your serving dish. Form a bed of around 10 lady fingers.
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Pour half the mixture onto the bed and sprinkle with cocoa.
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Make a new espresso-dipped, ladyfinger bed on top and repeat with the mixture and cocoa.
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Pop the tiramisu into the fridge and wait a few hours. If prepared correctly the tiramisu will not collapse when served.
This dessert becomes lovelier overnight. I personally prefer to make a tiramisu the day before intended consumption to let the flavours settle and balance.
