Tiramisu

Tiramisu means pick me up

Today I had Carol from Itchy Bird come over and do some crafting with me. The things we made today I plan to put in my shop so stay tuned.

I wanted to make Carol a nice lunch for helping me out so made a risotto and this Tiramisu
(my favourite all time dessert) can’t resist the creaminess of the mascarpone and the coffee soaked biscuits. Here are some pictures of how it turned out.

I made the Tiramisu in the Farmhouse Home Sophia Salad Bowl which is not just for salads…you can make anything in it…Trifle, Fruit Salad or a savoury Salad and it looks so modern and fresh on your table.  If you’d like to buy one click here.  Here’s the recipe it’s from Bills Basics by Bill Granger.

Tiramisu

500ml (2 cups) very strong coffee
(if you only have instant use 4 tablespoons coffee powder at room temperature)
60ml (1/4 cup) Marsala
60ml (1/4 cup) Tia Maria
3 eggs separated
110g (1/2 cup) caster sugar
400g mascarpone
300g savoiardi biscuits
125ml (1/2 cup) cream lightly whipped
grated dark chocolate


Mix together the coffee, Marsala and Tia Maria in a shallow bowl and set aside.


Beat the egg yolks and 80g of the sugar with electric beaters until thick and pale.
Beat in the mascarpone until just combined.


In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gradually add the remaining sugar and beat until stiff peaks form.  Gently fold the egg whites into the mascarpone mixture with a large metal spoon.


Soak a savoiardi biscuit in the coffee for a few seconds, then lay in the base of a 2 litre (8 cup) dish.  Use half the biscuits to cover the base of the dish, trimming the biscuits if necessary so they fit snugly.  Spread the mascarpone mixture over the biscuits.


Make a second layer of biscuits in the same way as before.  Top with the whipped cream, cover the dish with clingfilm and chill, preferably overnight.  When ready to serve, dust with grated chocolate.


Serves 8-10

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