A good dessert brings a fitting end to a wonderful meal. One of our favourite desserts is tiramisu, but good tiramisu can be hard to come by, until now. Here is our friend, dinewithdin’s fabulous recipe for a tantalising tiramisu to put an end to your craving for a good tiramisu. Enjoy! 🙂
Melt 2 tsps of coffee granules and 2 tsps of sugar in a little hot water, top it up with cold water to make it 100ml in total. Add 20ml Tia Maria (Kahlua/Bailey’s/Cointreau/whiskey/cognac works too). Alternatively, make 100ml hot coffee and let it cool before adding the liqueur. Set aside in a large shallow pan or dish
For the Zabaglione:
3 egg yolks
50g castor sugar
40ml Marsala wine
Mash and whisk the mascarpone cheese in a bowl till it is smooth and creamy and set aside.
In a separate bowl, whisk the whipping cream to soft peaks and set aside.
Prepare the Zabaglione: Whisk the egg yolks with sugar until pale and thick (ribbon stage). Note: If you reduce the sugar, the mixture will not reach ribbon stage. Then whisk in the Marsala wine. Place the mixing bowl in a gently heated water bath (bain-marie) and whisk everything till it thickens.
Pour the Zabaglione into the creamed mascarpone in a steady stream and gently whisk to combine them.
Using a whisk, fold in the whipped cream from Step 2.
Very lightly soak some of the savoiardi pieces on both sides in the coffee mixture and place them in a cake pan to form a base layer.
Pour in just enough of the zabaglione mascarpone mix to cover the base layer of savoiardi pieces. Place another layer of soaked Savoiardi pieces onto the zabaglione mix and pour in more zabaglione mix to cover the pieces again. Repeat this process till the cake pan is filled.
Sieve the cocoa powder over the top.
Chill in the refrigerator for at least 1 to 2 hours to let everything set before serving. For best results, let it chill overnight.
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