Comfort food: rich, boozy, coffee-drenched tiramisu recipe
Coffee and alcohol. The best of both worlds.
When preparing a traditional tiramisu, you've got to observe a few simple principles. The cream must be soft and velvety, and it must have enough sweetness without being too cloying. Secondly, the sponge finger biscuits must be adequately soaked in coffee, but not to the extent that they'll fall apart or ooze liquid onto the cream. This recipe takes these key rules into account, and ensures no compromise when it comes to the the classic elegance of this dessert.
- 4 eggs, separated
- 250g mascarpone
- 1/2 cup caster sugar
- 2 cups freshly brewed strong coffee, cooled
- 1/3 cup coffee liqueur
- 1 x 500g packet Savoiardi sponge finger biscuits
- 1 tbsp unsweetened cocoa powder
- Using an electric hand mixer, beat together the egg yolks and sugar until the mixture reaches a pale and creamy consistency.
- Gently fold the mascarpone and liqueur into the mixture. Whip the cream until thick and firm.
- Throughly wash and dry the beaters on the electric hand mix.
- Beat the egg whites until stiff peaks form.
- Fold the whipped egg whites into the cream mixture.
- Cover the cream mixture with plastic wrap and refrigerate for 30 minutes.
- Pour the cooled-down, freshly brewed coffee into a shallow dish.
- Dip one sponge finger at a time in the coffee, turning over to coat fully.
- Place a single layer of coffee-soaked sponge fingers over the base of a dish.
- Spread half of the cream mixture of the first layer of biscuits.
- Continue this process with subsequent layers using the remaining biscuits.
- Cover the dish and refrigerate for 4 hours.
- Dust the top with cocoa powder and serve.