MG's family tiramisu
It is important to make the tiramisu at least a few hours before serving to allow the flavours and liquids to blend. The mixture keeps well and could be made the day before.
Photo: Natalie Boog
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- 2 organic free-range eggs
- 75g caster sugar
- 250g Italian-style mascarpone
- 50ml thickened cream
- 2 tbsp Cognac
- 4 crushed amaretti biscuits
- 1 cups cooled coffee (long-black strength) with a dash of Cognac and a sprinkling of icing sugar
- 1 small packet savoiardi (Italian sponge biscuits)
Separate egg yolks from whites and beat yolks with the caster sugar until about double in volume and white. This should take about 5 minutes.
Add the mascarpone and the cream and mix together on a low speed.
Add the cognac and continue to mix on low speed.
Fold in the crushed amaretti. Beat the two eggs whites until firm and fold through the mascarpone cream mix.
In a terrine dish, about 25cm by 20cm (or use individual glass dessert cups), spoon enough of the mascarpone cream mixture to form a thin, even layer.
Dip the savoiardi biscuits one by one into the coffee and place evenly in the tray. It is important not to submerge the biscuits in the coffee as they can become soggy. Dip one side in, then turn over and dip the other side in so the biscuit remains dry in the middle.Spoon a thicker layer of mascarpone on top of the biscuits then add another layer of biscuits dipped in the coffee mixture.
Finish with a final thick layer of mascarpone mix and refrigerate.
Before serving, garnish with dark cocoa powder and grated dark chocolate.