Posted on March 22nd, 2013
Tiramisu means”Pick me up” in Italian. And who doesn’t need a little pick me up at the end of the week? I’d be lying to you if I said this was healthy or low-fat, but I’m not lying when I say it goes down rather well with a glass of sparkling wine. I’m a big fan of the fabulous, and elegant Pongracz (as you may know)… “It has a wonderful foaming mousse and persistent bead with a classic yeast and biscuit character that culminates in a full, fruity finish. Its crisp green apple tones and baked bread nuttiness sets it apart from other Méthode Cap Classiques.”
And that was what I served with this when I made it. Sheer decadence!
Some of the ingredients you may have to go out and buy, but I can guarantee that you will get great pleasure finding new recipes for them. Check out the hyperlinks for some suggestions…
Prep and cooking time 30 minutes, serves 4-6…
- 3 egg yolks
- 1 tsp vanilla essence
- 50 g caster sugar
- 250 g mascarpone
- 250 ml double cream, lightly whipped
- 350 ml strong fresh coffee, cooled
- 2 tbsp rum
- 2 tbsp Kahlúa
- 2 tbsp Tia Maria
- about 300g sponge fingers
- 2–3 tbsp cocoa powder, sifted
- Flaked chocolate
In a heatproof bowl set over a pan of gently simmering water (aka a bain-marie), whisk together the egg yolks and sugar with the vanilla essence until thick and creamy using a whisk.
Remove from the heat and leave to cool. Beat in the mascarpone, then fold in the whipped cream. Set aside.
Mix the coffee with the rum and liqueurs. Dunk the sponge fingers quickly into the coffee, making sure that they are completely immersed but not for more than a second, or they will go soggy. Arrange the biscuits or fingers in a layer in a serving bowl and top with half the mixture.
Repeat with another layer of dunked biscuits or fingers and the remaining mixture. Sift the cocoa powder over the top in an even layer and sprinkle over some flaked chocolate. Cover and refrigerate for at least 2 hours. Mmm, I really want some now after writing this!