Tiramisu

Tiramisu

Ingredients
2 or 4 eggs separated (2 were used for this recipe)
250g mascarpone
1 tsp vanilla extract
1-2 T caster sugar
150ml single cream
150-200ml espresso, cooled to room temperature
Liqueur – approx 5 T mixture of Marsala, Brandy, &/or Tia Maria (to taste)
Approx 14-16 Savioardi or Pavesinsi biscuits – thick or thin
Chocolate (60-70% cocoa) – can be frozen, to grate
Cocoa powder, to dust

Separate the egg yolks and the whites into 2 bowls.
Whisk the yolks, slowly adding 1/2 the amount of sugar, until pale and thick.
Add the mascarpone, vanilla extract, 3 tablespoons of the liqueur and 50ml of coffee, and whisk on low speed until well incorporated.
Whisk the egg whites, slowly adding the remaining sugar until standing in thick, glossy peaks.
Gently fold the egg whites into the mascarpone mixture until combined.
Whisk the cream until it is smooth and just thickened, then fold into the mascarpone mixture until thoroughly incorporated.
Pour the remaining coffee and liqueur into a bowl. Take one sponge finger at a time and dip it in to the coffee/liqueur mixture for a second or two per finger, making sure they absorb the liquid but are not saturated. Set them to one side and continue with the remaining biscuits.
In a medium sized deep dish layer a row of biscuits across the base of the dish.  Spread half the mascarpone mixture evenly across the top of the biscuits.
Then layer the remaining biscuits over the top and finish with the remaining mascarpone mixture.
Refrigerate for several hours or ideally overnight to allow the flavours to infuse.
Remove the Tiramisu from the fridge. Take the frozen chocolate and grate over the top. Finally, dust with sifted cocoa powder to serve.

References:
Tiramisu – SBS Food Safari
Tiramisu – LifeStyle Food
Tiramisu – Channel 4, Gordon Ramsay
Modern Italian Food – Stefano dePieri

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