Tiramisu is one dessert being often made in my kitchen as it is a favorite of my son and my husband. It is a trifle pudding made of ladyfinger biscuits (Savoiardi) diped in coffee layered by a mixture of mascarpone cheese and eggs mixture. Those who like a bit of kick can add baileys irish cream or amaretto liqueur. Add 175 ml of either of the liqueur to the coffee in which the biscuits are dipped and 75 ml to the maccarpone cheese mixture.
- 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
- 400 grams lady’s finger biscuits
- 2 large eggs
- 75 grams caster sugar
- 500 grams mascarpone cheese
- 2 ½ teaspoons cocoa powder
- Dip the biscuits into coffee;,let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
- Separate the eggs, but keep the whites. Whisk the two yolks and the sugar together until thick and a paler yellow and fold in the mascarpone to make a moussy mixture.
- Whisk the egg white until thick and frothy . Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
- Repeat with another layer of soaked lady’s finger biscuits , and then top with the remaining mascarpone mixture.
- Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.