I love an old school Tiramisu, the more traditional – the better!
Its important to dial up the alcohol so you have that warming hit with every spoonful.
This recipe is from Ellen Beerworth’s famous cookbook and I can’t wait to try it tonight (its currently setting in the fridge)
By Nat x
3 eggs, separated
1/3 cup caster sugar
250g cream cheese (at room temperature
1 cup thickened cream (not light!)
1 1/2 Tbs cocoa + extra for dusting
1 c espresso (2 Tsp instant coffee mixed with warm water)
2 Tbs dark rum (I have a whole bottle here if anyone ever wants to borrow some)
250g Savoiardi biscuits
- Beat the egg yolks and 1/4 c of the sugar until thick and pale (about 7 mins). Mix in the cream cheese and combine well (if its lumpy at this point the cream cheese was too cold, put over heat and beat until it smooths out).
- Wisk the cream with the remaining sugar (1.5 Tbs) until soft peaks form.
- Add the whipped cream to the egg and cream cheese mixture and divide evenly into two bowls.
- In one of the bowls sift 1 1/2 Tbs cocoa and stir until its combined.
- Beat the egg whites until stiff.
- Divide the egg whites between the two bowls and fold in until combined.
- Mix the espresso with the dark rum in a shallow bowl. Dip in the biscuits for about 20 seconds so they are really soggy and make layers of biscuits, plain mascarpone, biscuits and chocolate mascarpone.
- Cover and refrigerate overnight.