Tiramisu
Time: 2 hr 15 min Yields: serves Cost: $3.51 per serve Difficulty: 7/10
Mum’s recipe, conveyed with photo of the original newspaper article she snipped it out of. From someone running ec’co. It’s meant to be 3 spirits, 30 ml brandy, 30 ml tia maria and 30 ml galliano. The original also does 2 layers not 3. The eggs and shaving the chocolate are a lot of fuss, and the chocolate makes a mess. Fantastic food.
Ingredients
- Ground coffee 0.75 cups (to make 400 ml)
- Dark cooking chocolate 180 grams
- Eggs 5 whole
- Caster sugar 5 tbsp
- Mascarpone 500 grams
- Brandy 45 ml
- Tia maria 60 ml
- Savoiardi 400 grams (48 biscuits ish)
- Thickened cream to serve
Steps
- Make coffee in cafetierra to 400 mls black coffee.
- Shave chocolate, keeping most of the block and the shaved stuff in the fridge.
- Separate eggs into FIVE yolks and FOUR whites.
- In mixmaster, cream yolks and sugar, add mascarpone and beat again.
- Whisk egg whites then fold into mascarpone mixture.
- Add alcohol to coffee and pour a little into a shallow dish to dip biscuits in.
- Dip savoiardi into coffee mixture for only a second, wet but not drenched. Arrange in a layer on base of cute glass dish.
- Top with a layer of mascarpone. Aim for 3 layers of biscuits and mixture, so use a third.
- Top that with a good layer of shaved chocolate.
- Repeat until 2 or 3 layers of biscuits, then top with any remaining mascarpone and more chocolate.
- Refrigerate for a few hours.
