Dessert

Terrific tiramisu

For so many people, tiramisu is simply irresistible when on a menu. This Italian favourite is an easy dessert to put together, so try it in your own kitchen. Just imagine, tiramisu anytime – now that’s dangerous!
Terrific tiramisuTodd Eyre
6
3H

Ingredients

Method

1.Line a square or rectangular container (about 20cm x 25cm) with clingfilm. Leave an overhang so you can remove the cake when it’s set.
2.Whisk the egg yolks in a heat-proof bowl until fluffy. Add the sugar and wine, then place over a saucepan of simmering water (make sure the bottom of the bowl sits above the water) and continue whisking. Small bubbles will appear as it heats and it will thicken to zabaglione. Remove from the heat, whisk to help it cool down and set aside
3.Beat the mascarpone until creamy, then stir in cooled zabaglione and lastly fold in the whipped cream.
4.To assemble the tiramisu, soak the ladyfingers in coffee and lay in a single layer in the prepared tin. Scrape in half the zabaglione cream and smooth over, then repeat with a second layer of soaked ladyfingers and top with the remaining zabaglione cream. Dust with cocoa powder and refrigerate for 3 hours or overnight.
5.Remove from the tin to cut into thick slices or squares to serve.
  • Instead of using whipped raw egg whites to lighten the mascarpone layer, use whipped cream, which works perfectly! -Ensuring at least some of your menu can be prepared ahead of time takes the stress out of cooking for a group. This tiramisu can be made a day or so before your party.
Note

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Dessert

Nutella tiramisu with roasted hazelnut crumbs

As kids, if we were ever feeling shattered from sport, school or riding ponies, Mum would make a huge bowl of tiramisu, the classic Italian mamma’s pick-me-up. I adored it even though it was probably a little on the boozy side! My kids were born with my tiramisu adoration, but being half-French they also have a hereditary addiction to Nutella. In this recipe, I’ve combined the two. These little jars (individual servings lessen the squabbles for the last spoonful) of chocolatey, hazelnutty goodness are less eggy than Mum’s original recipe. I also add whisky, not the usual Marsala, for a smoky note or maybe just to stamp my Scottish heritage on it. Delizioso. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.