Tiramisù is just about Italy’s most popular dolce! And when its done well it is a fantastic eat. You would think it had been around for ever but it was only invented in the 1970’s at the Le Beccherie in Treviso. I’m unsure if this is the way its made in Le Beccherie but this is the way we like it, if you have children you might want to leave out the brandy.
Makes 6 glasses
▪ 150 ml warm espresso coffee
▪ 2 tbsp brandy
▪ 130g caster sugar
▪ 12 Savoiardi biscuits or sponge fingers
▪ 4 eggs
▪ 250 ml mascarpone
▪ 80ml Marsala
▪ Grated chocolate
In a bowl mix the warm coffee with the brandy and 50 g of sugar and stir until the sugar has dissolved.
Separate the eggs into whites and yolks. Add the Marsala and the remaining 80 g of sugar to the egg yolks and whisk until the mixture is light and fluffy before adding the mascarpone. Stir with care.
Whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the yolk mixture with a metal spoon, this will give you a light cream.
Use two biscuits for each glass. Dunk a biscuit in the coffee mixture until it wet but not falling apart, break the biscuit in two and put half in the bottom of the glass.
Spoon over a tablespoon of your cream before placing the other half of the biscuit gently on top and covering it with another spoonful of cream.
Using a fine grater grate some chocolate over the top and start again.
Take another biscuit, soak it, again break it in half and then place both halves side by side on top of the grated chocolate. Cover the surface with more cream. (This time don’t grate the chocolate over the top)
Repeat this with 5 more glasses, put them all in the fridge for 6 to 8 hours. Just before you serve them grate some more chocolate over the top.
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