THE KITCHEN : TIRAMISU
tiramisu is an absolute classic, but it can be a little hit and miss - this one is a tried and tested winner. i’ve made it a bajillion times and it never disappoints, i’m very particular about things being too soggy so you’ll note i use a different type of sponge finger for this recipe, its mega easy and an effortless crowd pleaser.
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INGREDIENTS
250g sponge chocolate fingerellas
espresso
disaronno
100g dark choc
20g salted butter
250g mascarpone
2 eggs
5tsp coconut sugar
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So, you’ll be happy to know theres no baking involved in this recipe, just assembling of delicious ingredients, easy! I personally like to use a sponge finger that holds a bit of structure and doesn’t get too soggy so i use madeleine sponge fingers (the marbled chocolate ones preferably).
Grab yourself a dish, one thats deep enough for a layer of fingerellas and a generous layer of your topping. Start by filling the bottom of your dish with fingerellas, pack them snuggly in! To your preference & taste soak your fingerellas with espresso and disaronno, I use a butter knife to poke into the sponge and check how wet it’s getting, I like to leave a bit of resistance so the dessert has contrast in texture between the sponge and topping.
Next up, break your dark choc into a glass bowl and add your butter, melt over simmering water. You want your chocolate to be a drizzling consistency, so if needed add more butter. It’s important that the butter is salted to get that umami hit against the sweetness. Drizzle half of your melted chocolate over your fingerellas.
Split your eggs into two mixing bowls, whites into one, yolks into another. Add your coconut sugar to your yolks, using coconut sugar gives a delicious nutty caramel flavour! Add a little extra splosh of disaronno to your yolks then using an electric whisk, whizz your yolks until your sugar has fully dissolved and the yolks become pale and more opaque. Add your mascarpone to your yolks, fold together until well combined.
Take your egg whites, add a pinch of salt, clean your whisk and whizz them up until they turn white, fluffy and hold soft peaks. Fold your whites into your mascarpone mix, you might not have to use all your whites, find the sweet spot until you have used just enough to make your mascaropne a little lighter and airier.
Slather your delicious mascarpone mix over your fingerellas, then finish by drizzling the rest of your melted chocolate atop to finish! Chill in the fridge and enjoy once firmed a little!
Bon Appetite xx