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Tiramisu
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Prep Time: 120 minutes
Cook Time: 12 minutes
Total Time: 132 minutes
Italian dessert Tiramisu: coffee and cream delight.
Ingredients:
220g caster sugar
4.40 gm vanilla essence
5eggs, separated
Pinch of salt
185g rice flour
75g cornflour
310ml espresso
250ml marsala
125ml thickened cream
55g icing sugar mixture
500g mascarpone
40g good-quality dark chocolate, finely grated
Instructions:
Preheat your oven to 180°C and prepare two oven trays by lining them with baking paper.
To prepare the sponge finger biscuits, whip sugar, vanilla, and egg yolks with an electric mixer in a medium bowl until thick and pale. In a separate clean bowl, beat the egg whites and salt until firm peaks form. Gently fold in half of the egg whites into the yolk mixture, then add in the remaining egg whites. Next, sift the mixed rice and cornflour over the egg mixture and carefully fold to combine.
Fill a large piping bag with the sponge mixture using a 1cm star nozzle. Pipe 10cm lengths onto lined trays. Bake in a preheated oven for 12 minutes until the sponge biscuits are golden and firm. Cool on a wire rack.
Mix together espresso and half of the liqueur in a medium bowl. Dip each biscuit in the coffee mixture, then layer them evenly in a 2.5L (10 cup) dish.
Beat the cream and icing sugar with an electric mixer until soft peaks form. Add mascarpone and the rest of the marsala, gently fold to combine. Spread half of the cream mixture over the biscuits in the dish. Continue to dip the biscuits in the coffee mixture until the cream mixture is covered in a single layer. Spread the remaining cream mixture over the biscuit layer. Sprinkle with chocolate, cover, and refrigerate until ready to serve. Store any leftover sponge biscuits in an airtight container for up to 7 days.