Tiramisu

Italian for a ‘pick me up’, a Tiramisu does just that with it’s robust coffee-drenched sponge fingers layered with thick lashings of mascarphone cheese and topped with whipped cream and grated dark chocolate.

There are many versions of this popular Italian cake but my favourite Tiramisu recipe is the one that I have created. It’s extremely simple but most importantly, it does not contain any raw egg yolks which most recipes include. Samonella poisoning can be serious and even life-threatening, and I have little children at home so I try my best to avoid using anything raw in my recipes.

For the Tiramisu cake, you can either use sponge fingers or a sponge cake. Ofcourse, Italians will tell you that a Tiramisu is made using only sponge fingers, and no other substitute will do. However, if you are not a stickler to rules or care too much about how authentic your recipe is, by all means use a sponge cake. I have done so many times with excellent results. In fact, it results in a much more presentable cake since it tends to be alot sturdier.

 

 

 

 

In this recipe, however, I have used sponge fingers, mainly because I had a whole packet lying around in the kitchen. You will need about 250g of mascarphone cheese, 200ml of whipping cream and a cup of icing sugar, divided. Whisk the cheese with half a cup of icing sugar till its smooth. Then, in a separate bowl, whip the whipping cream with the other half cup of sugar. You will then fold in half the whipped cream into the mascarphone mixture. Dissove 4 tablespoons of instant coffee granules in 2 cups of hot water and allow it to cool down. Briefly dunk the sponge fingers into the coffee and line the base of a deep container with them. Next, layer with a third of the mascarphone mixture. Keep layering till you reach the top level. Spread the whipping cream on the top and grate some dark chocolate over it. Presto, your Tiramisu is ready. However, it’s best to let it mature in the fridge overnight for the flavours to mingle. Ofcourse, that happens only if you keep your project a ‘top-secret’ and hide it really well in the fridge. If not, they will be devoured before you even know it!

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