Traditional Tiramisu but with a stronger hint of cocoa and no booze, just because I prefer mocha over straight coffee and am alcohol intolerant. Feel free to add a few tablespoons of brandy, sweet Marsala wine, dark rum, Amaretto or any liqueur of choice to the mocha.Dissolve mocha ingredients together and set aside to cool:
3 tsp coffee granules
2 tsp cocoa powder
1 cup boiling water
Whisk until mixture is pale creamy yellow and leaves a ribbon trail when whisk is lifted out:
5 egg yolks
170g caster sugar
Add 500g mascarpone and beat until smooth.
In a separate bowl, whisk 5 egg whites (ensure the bowl and all equipment is dry and grease-free) until soft peaks form. Fold into mascarpone mixture.
Pour cold mocha into a shallow dish to start soaking the sponge fingers. You will need about 36 sponge fingers (also known as savoiardi or ladyfingers), in total for the whole tiramisu. Dip enough, a few at a time, to line the base of an 8" x 11" casserole dish. Only soak them briefly- the biscuits should still be firm enough to hold up without breaking- and press them into a tightly packed layer in the base of the dish.
Spread half the mascarpone mixture over, then top with another layer of soaked sponge fingers. Layer over the remaining mascarpone and dust lots of unsweetened cocoa powder over the top to finish.
Refrigerate for at least a few hours, or overnight for a better flavour.
Just tried this recipe - I'm not sure why it doesn't set.. I had to stick it in the freezer in an attempt to harden the tiramisu..Have I done something wrong? any ideas?
ReplyDeleteWell, this recipe is more of a soft scoopy type cake where the layers just about stay on top of one another rather than "setting", so that's probably why :)
ReplyDeleteIf you want it to properly cut into firm slices, first of all make sure the sponge fingers are not oversoaked and try chilling for 8 hours/overnight.
If that doesn't work, try cooking the egg yolks and sugar into a custard first (stir constantly for a few mins in a bowl over very hot water until thick and lemon yellow), let cool and then only whip in the mascarpone.