Author Judith Sweet
I’ve chosen this classic recipe to share with A Taste of Harmony as I believe it demonstrates sharing and acceptance of dishes from other cultures. In the Western world this dish is on many menus and is so popular that you can buy ready-made versions readily available in supermarkets
This recipe is based on one I first made in Tuscany in a cookery school led by Valentina Harris.
The coating of bitter cocoa powder is not to everyone’s taste so you can top the tiramisu with extra grated dark chocolate. I sometimes add some crystallised violets too.
The tiramisu needs to be made and chilled at least 3 hours before it will be eaten but is best if left overnight.
This quantity serves 4-6
- 250g mascarpone
- 4 large free range eggs, separated
- 2 tsp strong black coffee, cold
- 4 tbsp caster sugar
- 100g 70% dark chocolate, chopped finely
- half cup weak black coffee, cold
- 4-6 tbsp brandy or rum
- 200g sponge fingers biscuits
- 2 tsp cocoa powder
In a very clean bowl beat the egg whites until they are stiff then beat in one tablespoon of the sugar and beat until the mixture will hold a peak.
In another bowl large enough to hold all the ingredients beat the egg yolks and remaining sugar until they are pale and fluffy.
Lightly combine the mascarpone with the egg yolk mixture being very careful not to allow it to curdle.
Fold in the strong black coffee, the chopped chocolate and the egg whites.
Mix together the weak coffee and the alcohol and place it in a wide shallow bowl.
Choose a serving dish.
Quickly dip enough of the sponge fingers in the coffee liquid and line the base of the dish.
Pour half of the mascarpone mixture over the sponge fingers.
Top the mixture with another layer of dipped sponge fingers and pour the remaining mascarpone mixture over the sponge fingers.
Smooth the top and dust heavily with sifted cocoa powder.