Tiramisu (photo by chimugherm, stock.xchng)

Tiramisu

Published in Desserts, Family Favourites

A winner every time. Make yourself everyone’s best friend with this dessert.

Ingredients:

  • 8 egg yolks
  • 1 tbl sugar for each egg yolk
  • 500 ml mascarpone cheese
  • 30 – 60 ml brandy
  • cocoa
  • 5 egg whites
  • vanilla essence, to taste
  • 250 ml strong coffee
  • Savoiardi/Boudoir finger biscuits

Preparation:

  • Beat egg yolks, sugar and vanilla until thick and creamy. Fold in the mascarpone. If the cheese is very stiff, first thin it slightly with a little milk.
  • Whisk egg whites till stiff and fold into the egg mixture.
  • Combine the coffee and brandy. Pour a thin layer of custard into a rectangular dish approximately 22 x 28 cm. Quickly dip the biscuits into the coffee mixture and make a layer over the custard, cutting the biscuits to size as needed. Pour over about one third of the remaining custard. repeat two more times ending with a layer of custard. Sift cocoa over the top.
  • Cover and refrigerate for at least 12 to 24 hours before eating. I think that tiramisu is best after being in the fridge for 2 to 3 days.

Notes:

  • This could be made in a much larger dish, making only two layers, and you could probably get more servings out of it.
  • The imported Italian Savoiardi biscuits ar far and away the best to use for this dessert, and Pick ‘n Pay usually keeps them. But, if they are unavailable, use local boudoir biscuits for a considorably poorer alternative.

Serve 8 – 12.

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