The easiest Tiramisu recipe

2014-02-03
20140202-P1070976
  • Prep Time : 30m
  • Ready In : 12:00 h

We had some friends over last weekend, and we wanted to make an easy but terrific dessert. Having recently eaten some heavenly food on our trip to Rome, we thought that the best idea would be to make some Tiramisu- although the rest of our courses were Mediterranean.

I thought that a boozy, good-looking Tiramisu would go with anything. It did.

Tiramisu- Posh, decadent and dead simple- what’s not to like?

Ingredients

  • Instant coffee- 9 tsp
  • Baileys- 250 ml
  • Sponge fingers- 400 gms
  • Eggs- 2 large
  • Caster sugar- 75 gms
  • Mascarpone cheese- 500 gms
  • Dark chocolate- grated, 3 tbsp
  • Hot water- 350ml

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Pictorial

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Method

Step 1

Boil and cool water. Then mix in the espresso powder.

Step 2

In a shallow bowl, mix in the coffee mixture and 175ml of the Baileys.

Step 3

Dip the sponge finger biscuits into this liquid. Let soak on each side, just enough to get damp. Do not let it get soggy.

Step 4

Line the bottom of a 8½- 9 inch square glass dish with these dipped biscuits.

Step 5

Separate the eggs, but keep only one of the whites.

Step 6

Whisk the two yolks and the sugar together until thick and a paler yellow.

Step 7

Fold in the remaining 75ml cup of Baileys, and the mascarpone to make a mousse like mixture.

Step 8

Whisk the single egg white until thick and frothy either with an electric whisk or by hand.

Step 9

Fold the egg white into the mascarpone mixture , and then spread half of this mixture on top of the layer of biscuits.

Step 10

Grate half the dark chocolate straight onto the mousse. Cover the entire surface.

Step 11

Repeat- another layer of soaked biscuits, and then top with the remaining mascarpone mixture, mousse and dark chocolate.

Step 12

Cover the dish with clingfilm and leave in the fridge overnight.

Step 13

Serve chilled.

Note- This recipe contains raw eggs.

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