Emulate "La Dolce Vita" with this sumptuous Tiramisu recipe from Katharine Eldridge at Surrey-based Quince House Cookery School. This classic Italian dessert - literally meaning "pick me up" - is an uplifting blend of Marsala, espresso coffee, marscapone cheese and chocolate. Takes just 20 minutes plus refrigeration time.
-
180
ml
Marsala
-
200
ml
espresso coffee
-
40
sponge biscuit fingers
-
3
eggs, separated
-
1
vanilla pod
-
25
g
caster sugar
-
1
orange (grated rind)
-
350
g
marscarpone cheese
-
65
g
plain chocolate
-
dusting
of
cocoa
- Add half of the Marsala to the coffee. Place 20 of the sponge finger biscuits in the bottom of a serving dish, approximately 25cm x 25cm, and sprinkle with half of the coffee mixture.
- Cut open the vanilla pod and scrape out the vanilla seeds. Place them in a bowl with the egg yolks and the sugar. Place over a bowl of boiling water and whisk together until thick and pale. Blend in the marscapone and then stir in the remaining Marsala and the orange rind.
- Whisk the egg whites with a pinch of salt until stiff peaks form and then fold them into the cheese mixture. Spoon half of this mixture over the sponge fingers.
- Dip the remaining sponge fingers into the rest of the coffee mixture and place them on top of the cream mixture in the dish. Spread the rest of the cream mixture over this.
- Grate the chocolate and sprinkle over the top of the cream. Cover and refrigerate for at least 8 hours.
- Serve dusted with cocoa.
