Australian Table
Ingredients
Method
1.Using an electric mixer, beat egg yolks in a heatproof bowl for 3-5 minutes, until pale and thick. Place bowl over a saucepan of simmering water on low heat and continue beating, gradually adding sugar and marsala. Beat until mixture is thick and fluffy. Remove from heat and whisk until mixture cools to room temperature.
2.Stir mascarpone until smooth and gently fold in whipped cream. Fold into cooled egg mixture.
3.Combine liqueur and coffee. Arrange six sponge finger biscuits in a loaf pan. Brush with coffee mixture and top with one-third of cream mixture. Repeat layers twice more, finishing with remaining cream mixture. Cover with plastic wrap and chill for at least four hours or overnight.
4.Top tiramisu with grated chocolate, slice and serve.
Instead of sponge fingers, use slices of the Italian cake pandoro, or sponge cake. You can double or even triple the quantities for Tiramisu if you have a party planned.
Note
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