Food with Passion: Classic Tiramisu
Up until recently i was a little on the fence as to whether or not i liked Tiramisu but two of my brothers are major coffee lovers so when i receive my copy of my favourite irish chef’s new cookbook ‘ clodagh’s weeknight kitchen’ and there was a recipe for classic Tiramisu i said i would give it a bash! oh wow i’m so glad i did!
Not only is it incredibly delicious but so simple and easy to make, perfect dessert to serve now that sunshine has finally arrived!
I served it for last sunday’s dessert and while quite rich – a little goes a long way – the pudding is perfectly balanced with creamy layers of delicious mascarpone cream, layers of chocolate with lovely hits of coffee.
You can make this as a large Tiramisu or individual ones and best if made the day before and left in the fridge until you need to serve it.
Ingredients: (Makes 4 individual or one larger Tiramisu which will easily feed 6)
- 200ml strong espresso / good quality coffee
- 80g castor sugar
- 1 teaspoon vanilla extract
- 500g mascarpone cheese
- 100g coca powder
- 3 egg yolks
- 2 packets of ladyfinger biscuits or almond fingers if you can’t source ladyfingers!
Method For the cake:
- beat the egg yolks and sugar using an electric mixer in a large bowl until pale yellow and nice and thick in consistency.
- Add the mascarpone and whisk slowly until the mixture is pale and smooth, then stir in 50ml of the coffee along with the vanilla extract and combine well.
- if making individual Tiramisu’s dip half the ladyfinger biscuits in the coffee and place equal amounts into four glass serving bowls. pour over half the mascarpone cream mixture, sprinkle with cocoa powder and repeat to create layers with the remaining ladyfingers, cream and cocoa.
- if making a large tiramisu, line the biscuits evenly into a baking dish and pour over 150ml coffee and allow to soak it up for a few minute, then add the mascarpone cream spread, another layer of ladyfingers and dust with the cocoa and repeat again.
- cover in cling-film and place in the fridge to chill for at least two hours or overnight if getting ahead.
Ioften find with cooking and baking the most delicious recipes are the classic one’s with just a few simple yet delicious ingredients and that’s really my style of cooking – less is more.
This recipe can be whipped up really quickly and it a great get ahead dessert for serving for family gatherings – enjoy!
Everybody went back for seconds when i made this last weekend for sunday dessert!
