While staying at Lake Maggiore, Northern Italy in August 2018 we had a fun cooking lesson with an experienced chef who led us through the process of creating "Tiramisu".
Now I’m not a sweet tooth person, but dutifully went ahead and make my own version of this classic Italian concoction. When it came time to taste the deliciously smooth and tasty desert I was totally hooked and made short work of my serving.
This is now my favourite of all times, but..... I add 1/2 cup of Baileys Irish cream to the marscapone!
Tip - Enjoy with another glass of Baileys!
INGREDIENTS
• 250ml (1 cup) strong espresso coffee, cooled to room temperature
• 80ml (1/3 cup) Coffee liqueur
• 6 sponge finger biscuits, halved crossways
• 2 eggs, separated
• 55g (1/4 cup, firmly packed) brown sugar
• 1 x 250g container **mascarpone, at room temperature
• 125ml (1/2 cup) Baileys Original Irish Cream liqueur
• Coarsely grated dark chocolate, to serve
** If you don't have mascarpone cheese use the alternative:
Blend 8 ounces softened cream cheese with 1/4 cup whipping cream, OR Blend 8 ounces softened cream cheese with 1/8 cup whipping cream and 1/8 cup sour cream.
METHOD
• Step 1
Combine coffee and liqueur in a bowl. Dip biscuits, one at a time, into the coffee mixture and use to line the sides of four 375ml (1 1/2-cup capacity) serving glasses. Drizzle with remaining coffee mixture.
• Step 2
Use an electric beater to beat the egg yolks and sugar in a medium bowl until thick and creamy. Add mascarpone and Baileys and beat until well combined.
• Step 3
Use a clean electric beater to whisk the egg whites in a bowl until soft peaks form. Use a metal spoon to fold half the egg white into mascarpone mixture. Fold in remaining egg white until combined. Spoon mascarpone mixture among glasses. Cover with plastic wrap and place in the fridge for 6 hours to chill.
• Step 4
Sprinkle with chocolate to serve.
