An Italian classic! Tiramisu combines the favourites of most people – biscuits, coffee, and cream – into one decadent layered dessert. It’s difficult to find someone who doesn’t like this divine dish, especially when it’s served with a delicate custard called zabaione.
- 500g mascarpone
- 200ml whisky
- 200ml espresso coffee
- 3 x 125g packets boudoir biscuits
- cocoa powder, to dust
- 6 extra-large egg yolks
- 100g castor sugar
- 10ml vanilla extract
For the zabaione, beat the egg yolks, castor sugar and vanilla extract together in a heat-proof bowl using an electric hand mixer until it is thick and creamy.
Place the mixture in the top of a double boiler over hot water and continue to beat until it has thickened further and is pale in colour, about 2 – 5 minutes.
Remove from the heat and continue to beat until the mixture has slightly cooled. Set aside until cooled completely.
Put the mascarpone in a clean bowl and gently fold in the zabaione until evenly blended.
Add the whisky to the espresso in a separate bowl. Place the biscuits one at a time in the espresso mixture until just wet and place them in a serving dish. Continue until one layer is done. Cover with a thick layer of the mascarpone mixture. Continue with another layer of biscuits and finish with the mascarpone mixture.
Lightly cover the dish and place in the fridge. Chill for about 3 hours or preferably overnight.
Just before serving sift the cocoa powder over the tiramisu.
To drink: Go for a sweet and nutty Oloroso sherry.