A Classic Italian dessert, which literally means 'pick me up'. Its made with layers of savoiardi biscuits dipped in coffee and mascarpone.
Ingredients:
3 tbsp of strong Nescafe coffee, dissolved in 500ml of hot water
500g mascarpone
300ml of extra thick double cream
5-6 tbsp Tia maria.
200g Savoiardi biscuits
6 tbsp icing sugar
2-3 fine caster sugar
8-10 tbsp grated dark chocolate
1-2 tsp cocoa powder
Method:
1. Mix together the coffee and 2 tbsp of Tia Maria.
2. Dip each biscuit in the coffee, just enough to soak the flavour of coffee (don't over soak as it will get too soft) and layer a 24cm round spring form cake tin. Sprinkle little caster sugar.
3. Mix the mascarpone, cream and icing sugar and rest of the Tia Maria and spread some over the biscuit layer. Sprinkle the grated chocolate and then layer again with biscuit soaked in coffee. Top the remaining mascarpone and smooth the surface.
4. Chill for atleast 3-5 hours. You can cut out the name TIRAMISU on a thick baking paper and sprinkle with cocoa powder, or use any other stencil shapes. Cut slices and serve, I enjoy sprinkling extra cocoa powder and grated chocolate on each piece.
Tips:
You can use Marsala wine for a more authentic Italian flavour.
You can also make these into individual portions and prepare them in dessert bowls.
You can add more icing sugar to the mascarpone mix if you like it more sweet.
 |
| With extra sprinkle of cocoa powder and grated chocolate |
Ingredients:
3 tbsp of strong Nescafe coffee, dissolved in 500ml of hot water
500g mascarpone
300ml of extra thick double cream
5-6 tbsp Tia maria.
200g Savoiardi biscuits
6 tbsp icing sugar
2-3 fine caster sugar
8-10 tbsp grated dark chocolate
1-2 tsp cocoa powder
Method:
1. Mix together the coffee and 2 tbsp of Tia Maria.
2. Dip each biscuit in the coffee, just enough to soak the flavour of coffee (don't over soak as it will get too soft) and layer a 24cm round spring form cake tin. Sprinkle little caster sugar.
3. Mix the mascarpone, cream and icing sugar and rest of the Tia Maria and spread some over the biscuit layer. Sprinkle the grated chocolate and then layer again with biscuit soaked in coffee. Top the remaining mascarpone and smooth the surface.
4. Chill for atleast 3-5 hours. You can cut out the name TIRAMISU on a thick baking paper and sprinkle with cocoa powder, or use any other stencil shapes. Cut slices and serve, I enjoy sprinkling extra cocoa powder and grated chocolate on each piece.
Tips:
You can use Marsala wine for a more authentic Italian flavour.
You can also make these into individual portions and prepare them in dessert bowls.
You can add more icing sugar to the mascarpone mix if you like it more sweet.
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