This Tiramisu recipe was originally from Heston Blumenthal, but don’t be put off – it is surprisingly simple and tastes fab!
Serves 4 but we managed to stretch it to 6!
1 Packet Ladies Fingers/Sponge Fingers
1 tub Mascarpone Cheese (250ml)
300ml Double Cream
75g Dark Chocolate
300ml freshly brewed strong Coffee (cold)
50g Caster Sugar
4tbsp booze – I used Dry Sherry but you can use Marsala, Ameretto, Tia Maria the list goes on!
Note: For best results use the best Chocolate and Cocoa you can afford.
1. First brew your coffee if you haven’t already and leave to cool.
2. Next chop your chocolate up with a knife and put in the fridge.
3. Melt the caster sugar in 100ml of the double cream over a LOW HEAT – too hot and it will burn!
4. Whisk the remaining cream until it forms soft peaks – DO NOT OVER WHISK you want a smooth silky, spreadable texture.
5. In a large bowl, mix the mascarpone so it softens then which in the COOLED sugary cream.
6. Gently fold in the whipped cream.
7. Add 4tbsp coffee or to taste
Now you are ready to assemble.
1. Mix the coffee and alcohol together in a bowl.
2. Dip the lady’s fingers or sponge fingers into the coffee/alcohol mix one at a time, holding for a couple of seconds on each side and place enough to cover the bottom of your serving dish (the size of this is up to you, you can build high or you can keep it to two layers and wider)
3. Next spoon enough mascarpone to cover and spread.
4. Dust with cocoa and sprinkle with chopped chocolate, then repeat as many times as you need to depending on the size of your dish.
5. The final layer should be the creamy mascarpone mix.
6. Refrigerate for an hour or two and dust with cocoa powder before serving.
This is not a traditional Italian recipe, but nevertheless it went down well and tastes delicious. Fear not there will be traditional recipe to follow soon from an Italian friend! Watch this space and we will see how they compare!