It feels a little self indulgent to prepare a big bowl of Tiramisu, when it’s just for the four of us… on a weeknight no less. But with weather temperatures starting to dip, I really don’t require too much coercing to unleash my indulgent side. Thankfully walks around the lake have recommenced with vigor now that school holidays are over, ensuring those oversized portions of tiramisu don’t rest on my hips any longer than necessary. 😉
Tiramisu | Gather and Graze
- 250mls (1 Cup) Strong Black/Espresso Coffee
- 60mls (¼ Cup) Baileys Irish Cream or liqueur of your choice* (optional)
- 3 Large Free-Range Eggs (separated)*
- 110g (½ Cup) Caster Sugar
- 250g (9oz) Mascarpone Cheese (at room temperature)
- 300mls (1 1/4 Cups) Pure/Heavy Cream (lightly whipped)
- 250g (9oz) Packet of Italian Savoiardi Biscuits
- 30g (1oz) Milk or Dark Chocolate (to shave over the top)
- 1 Teaspoon Good Quality Cocoa Powder (to sprinkle over the top)
Combine the coffee and Baileys in a shallow dish and set aside for the moment.
Using an electric mixer, whisk the the egg yolks and sugar until paled in colour and thickened (should fall in ribbons from the whisk). Fold in the mascarpone and the lightly whipped cream.
In a separate mixing bowl, whisk the egg whites until soft peaks form and then fold these gently into the cream mixture using a large metal spoon.
Have your serving bowl at the ready (mine is about 22cm in diameter and 8cm deep, slightly tapered).
Dip enough savoiardi biscuits in the coffee/liqueur to cover the base of your serving bowl. Be sure to give them a good dunking, though not so much that they begin to disintegrate. Scoop a third of the cream mixture on top and spread over evenly. Repeat this process another 2 times, finishing with a layer of the cream. Top the dessert with some curls of chocolate (I used a vegetable peeler to do this), along with a dusting of cocoa powder.
Chill in the refrigerator for at least 5-6 hours (or overnight if possible) to develop the flavours, before serving.
* Other liqueur options you may wish to try are – marsala, amaretto, brandy, rum or even perhaps Grand Marnier (which will give a hint of orange to the dessert).
* Important Note: The cream filling in this Tiramisu contains raw eggs. Please ensure that your eggs are the absolute freshest that they can possibly be. You may wish to use pasteurised eggs as a precaution. It is also recommended that young children, pregnant women and the elderly should avoid eating any raw egg whatsoever, due to more serious consequences should they become ill with Salmonella poisoning.