Tiramisu

Tiramisu

By
From
Under the Walnut Tree
Serves
8
Photographer
Fanny Bergenström

We never tire of this Italian classic. Not only is it easy to make, but it can be prepared ahead of time and is perfect for a crowd. Luscious layers of coffee-soaked ladyfingers and amaretto-flavoured mascarpone cream, dusted with cocoa.

Ingredients

Quantity Ingredient
24 savoiardi biscuits, (ladyfingers or sponge fingers)
300ml strong coffee, cooled
2 large eggs, separated
5 tablespoons caster sugar
2-3 tablespoons amaretto
250g mascarpone, at room temperature
2 tablespoons cocoa, sifted

Method

  1. Dip 12 of the biscuits in the coffee: they should just soak up a little coffee without becoming mushy. Arrange them in a dish that will fit two snug layers of biscuits.
  2. Beat the egg whites in a bowl until stiff and then set aside.
  3. Whisk the egg yolks and sugar in another bowl until light and fluffy. Stir in the amaretto and mascarpone. Gradually fold in about half of the egg whites, then fold in the rest and stir to combine.
  4. Pour half of the mascarpone cream over the biscuits in the dish. Place another layer of coffee-dipped biscuits on top, and cover with the rest of the lovely cream. Cover with plastic wrap and place the tiramisu in the fridge for a couple of hours. Just before serving, dust the tiramisu with a generous layer of sifted cocoa.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again