OhdearRia

The sunday baking post is back after such a long time hiatus! It’s been raining the whole day today, so after I have done with my spring cleaning and couple loads of dirty laundry I slaved myself at my kitchen 🙂

This tiramisu recipe I got it from my Italian friend who used to live in Perth long time ago.  This is very easy and no bake tiramisu.

Ingredients:

4 eggs

500 gr mascarpone cheese

22 heaped tbsp icing sugar

1 tsp vanilla essence

11/2 cups fresh espresso coffee ( or 1 heaped tbsp instant espresso coffee and 1 1/2 cups boiling water)

2 tspn Tia Maria liqueur ( you can omit this if you don’t want )

3 tbsp caster sugar

1 packet Savoiardi biscuits ( Italian sponge fingers )

Chocolate, grated

Method:

1. Separate the eggs and keep the whites for later.  Mix the mascarpone cheese, icing sugar and vanilla essence with the yolks until smooth (the mixture will be fairly runny at this stage)
2. Make up the coffee mixture, using either fresh espresso coffee or instant coffee and add the liqueur.  Pour the coffee into a mixing bowl big enough to dip the savoiardi biscuits into it later.
3. Whisk the egg whites until light and fluffy then slowly add caster sugar and keep whipping until it all dissolves.  Fold one third of the egg whites through the mascarpone mixture until combined, then fold in the remaining 2/3 of the egg whites.
4. Select a suitable container for the dessert, such as a shallow enamel or ceramic baking dish.  Spread 1/2 of the mascarpone mixture onto the bottom of the dish.
5. Take half the packet of biscuit and one at a time, briefly dunk them into the coffee liqueur mixture and layer them on top of the mascarpone in the dish.
6. Then spread another third of the mascarpone mixture over the layer of dipped biscuits, and repeat step 5 with the other half of the biscuits.
7. Finally, spread the last third of mascarpone mixture over the top and grate some of the chocolate over the top.  Tip: keep your chocolate in the freezer until just before you need it.  It will grate really easily when it’s very cold.
8. Cover the tiramisu with cling wrap and refrigerate for at least 5 hours or overnight to set and allow the flavours to meld together.  Spoon it out onto dessert plate to serve.

Enjoy the dessert and I hope your sunday is as sweet as honey 🙂