So it has been a while since I’ve blogged, mostly because cakes, kids and the day job have been all consuming of late! But I have been missing my little cooking project and blogging about it, so I’m going to get back into it. Plus I’m nearly half-way there. I have actually made way more things than what I have blogged about, so I’ll try and catch up on some of the entries I haven’t yet written about, such as gravalax, katsu curry, macarons, paella, mmmmmmmmmm……
But today’s entry is that delicious Italian dessert tiramisu. I’m not actually a coffee drinker, but I do love a good tiramisu. According to Wikipedia, the translation of tiramisu is ‘pick me up’, or metaphorically speaking ‘make me happy’. And tiramisu you certainly do that
250g tub mascarpone
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers – I used savoiardi or ladyfinger biscuits
25g chunk dark chocolate
2 tsp cocoa powder
1.Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
2.Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
3.Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.
(Recipe adapted from BBC Good Food magazine)