When Munyee was here, we caught up and we got talking about food naturally. She told me of her tiramisu recipe and it sounded too easy to make that I wondered why I haven’t bothered making it (of course then I remembered that mascarpone isn’t cheap). But I decided that I should try making it at least once since I love coffee, cheese, chocolate and eggs.
Below is the recipe Munyee emailed me (thank you!):
3 eggs, separated
2oz (50g) caster sugar
1 tub of mascarpone (about 250-300g)
5fl oz (150ml) or 6 fl oz (175ml) strong dark black coffee (depending on how soft you want the base)
4 tablespoons (approx 57 ml) amaretto/dark rum/Marsala etc. of choice (optional)
About 20 savoiardi (Italian sponge fingers)
Cocoa powder, sifted (or dark chocolate, grated)
- Put the egg yolks in a bowl with the sugar, beat with a whisk until they’re creamy. Stir the mascarpone in another bowl, then gradually add the beaten egg yolks to it.
- Whisk the egg whites until they stand in soft peaks, then fold them into the mascarpone mixture. Put the coffee and amaretto (or whatever alcohol you’ve chosen) into the bottom of a shallow dish. Dip the savoiardi in—don’t let them get too soggy or they’ll disintegrate.
- Then place some of the soaked savoiardi in the bottom of a serving dish (or individual dishes if you prefer). Put some mascarpone mixture on top, (you can also sift cocoa powder or grate some chocolate over it) then follow with another layer of savoiardi—and then more mascarpone. Dust the surface with the sifted cocoa powder (or grated chocolate)—then cover and leave in the fridge to chill for at least 2 hours.
For the coffee I used 20g of Papa Palheta’s freshly roasted Ethiopian Sidama coffee beans with the pour over. I reckon you can use more beans, but it’s really up to you. I think it should be balanced with the alcohol (I may know my coffee but I know close to nothing about alcohol and only through making this that I realized Kahlúa is a coffee liqueur, and so that’s what I used). While making the tiramisu I also couldn’t find the cocoa powder I bought a week earlier and got a bit panicky. My sister also finished the dark chocolate bars we had and the only thing left was a disgusting bar of Cadbury milk chocolate. I will not settle for that so I gave up searching in the end and decided not to have it in between each layer. I found the cocoa powder late at night though—in the freezer. Such is life: always unexpected, usually funny.