Stuck for a dessert for this Mothering Sunday? Well look no further than this authentic Tiramisu recipe which was passed down to me by my mother. It’s the best Tiramisu in the world. Well, I would say that wouldn’t I? But it really is! Let me know what you think.
Makes a tray for 10 portions.
4 large free range eggs
4 tbsp caster sugar
4 tbsp icing sugar
300ml double cream
1 packet of Savoiardi (sponge finger biscuits – available in both Tesco and Waitrose)
2 tbsp Bourneville cocoa
200ml strong espresso coffee
60ml Tia Maria liqueur
Light cocoa to decorate
1. Separate the eggs. Add the caster sugar and dark cocoa to the yolks and beat with an electric whisk until it makes a creamy chocolate mix. Add the mascarpone and beat again. Spoon this mix out into a large bowl.
2. Add half of the icing sugar to the whites and whip with an electric whisk until it forms peaks. Gently add these whipped whites to the chocolate mix in the large bowl.
3. Whip the cream with the other half of the icing sugar with an electric whisk until it starts to thicken. NB: if you are using the same bowl and whisk for all three steps, wash them with cold water to stop any separation.
4. Gently combine the chocolate mix and the whipped whites with a wooden spoon. Try to keep as much air as possible in the mix. Then add the whipped cream last and fold through gently.
5. Using a serving spoon, place a 2cm layer of the mix in a serving tray, ready for the biscuits. Allow the coffee to cool and combine it in a bowl with the Tia Maria. Using one Savioardi/sponge finger at a time, quickly roll it in the boozy coffee mix just so it take some of the liquid on. Try not to dunk it too long or let it get too moist else it will be mushy in the Tiramisu and you want the biscuits to give you structure in the dessert. Lay the biscuits over the mix in the bottom of the tray and then cover it with another layer of mix.
6. Repeat this process for no more than three layers else the Tiramisu will crumble when you cut it. Finish with a layer of the mix on top and sprinkle some light cocoa over the top through a sieve. If possible, make this dessert 24 hours ahead and refrigerate overnight. It gives the Tiramisu more structure and longer for the flavours to combine.
* Photo by Christina Wilmowski