Prep 40 mins
Cook 10 mins
I found this recipe on the "Tiramisu: Heaven in your Mouth" website but have modified it, taking the best from a couple of other recipes on the same site – it took about 6 attempts to get it just right, most were too sweet for our taste. Ignore steps 1 - 4 if you don't want to 'cook' the eggs first - I do this so they are safe from salmonella poisoning. This takes time but I always do it, I'd hate for someone to get sick because of raw eggs. And yes I know there are heaps of other lovely Tiramisu recipes on Zaar but I couldn't find this particular one, and this is just so good. This will make about 6 large individual serves, but will serve a lot more if made in one large dish. Time for chilling has not been allowed for in preparation time as I usually leave it overnight.
- 6 large egg yolks
- 1⁄4 cup caster sugar
- 1 (250 g) container mascarpone cheese
- 300 ml whipping cream, I use thickened
- 3⁄4 cup water, boiling
- 2 cups strong coffee
- 2 -3 tablespoons marsala, I use 2
- 1 (250 g) packet ladyfingers (Savoiardi)
- cocoa, for dusting
- Bring some water in the bottom of a double boiler (or saucepan) to boil, reduce heat to low.
- Combine the egg yolks and sugar in the top of double boiler (or a bowl that will fit over a saucepan) place over the simmering water.
- Beat at medium speed with an electric mixer hand mixer or whisk until thick and pale lemon coloured. 'Cook' the yolk mixture for 8 to 10 minutes, beating constantly.
- Remove from heat, cool slightly then add the mascarpone, and beat until smooth.
- IGNORE STEPS 1 - 4 if you don't want to cook the eggs first, just beat for 3 to 4 minutes in a bowl with an electric hand mixer until thick and lemon coloured, then add the mascarpone and beat until smooth.
- Beat cream in a medium bowl until soft peaks form, then fold into the cheese mixture.
- Combine coffee and Marsala and dip ladyfingers in quickly, they need to be quite wet on the outside but dry on the inside, if soaked too long will break apart.
- Layer mascarpone and ladyfingers in the bottom of a trifle bowl, or in individual glasses, (I use martini glasses), starting and finishing with mascarpone.
- To finish run a long sharp knife over martini glasses or trifle bowl to completely smooth and level top, then using a fine strainer dust a good layer of cocoa over the top, covering completely.
- Refrigerate at least 8 hours or overnight.
- I don’t usually garnish when I make individual servings because it looks wonderful with the tops completely smooth, the cocoa moist and dark from being chilled in the fridge - on occasions when I have I use a single strawberry with the green leaves attached and never extra cream or chocolate.