Mix-and-match tiramisu
Prep
30 mins
Cook
30 mins
Servings
6
Difficulty
Medium
You know how tiramisu always feels like an intimidating fancy dessert? Well, this version completely changes that. The beauty of this recipe is that it comes together in just an hour, with most of the work being mixing rather than cooking. I love that you can use quality mascarpone, which actually contains beneficial probiotics for your gut health, without breaking the bank. The real magic here is how flexible it is, hence the name. You can easily swap the coffee strength, adjust the sweetness, or even play with different liqueurs if you fancy it. It's the kind of dessert that feels restaurant worthy but honestly requires nothing more than a whisk and a bowl. Perfect for impressing people without stressing yourself out in the kitchen.
Ella x
Ingredients
- 3essential free range eggs(separated)
- 100 gramscaster sugar
- 250 gramsessential italian mascarpone
- 150 mlspot essential double cream
- 200 mlsstrong black coffee((we used a cafetière with 2 tbsp Essential Mountain Blend Ground Coffee))
- 1marsala(75-100ml marsala (sweet sherry, amaretto, rum or brandy also work well))
- 175 gramspack sponge fingers
- 3 tbspcocoa powder(for dusting)
Detail level
Instructions
- 1
Put the egg yolks and sugar in a large bowl and, using electric beaters, whisk until pale and thick (about 2-3 minutes). When you lift the beaters they should leave a trail in the mixture. In a separate bowl, using a balloon whisk, beat the mascarpone until softened, then use the whisk to gently mix it into the egg mixture until combined. In a large bowl, use the same whisk to whip the cream to soft peaks. In a separate large bowl, use clean electric beaters to whisk the egg whites to stiff peaks. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites, incorporating as much air as possible.
- 2
Pour the coffee and marsala (or other alcohol) into a wide shallow bowl. One by one, dip the sponge fingers into the mixture until they are a pale brown colour, then use to line the base of a deep 1.2-1.5-litre deep dish. Spread over ¹⁄³ of the cream mixture and a dusting of cocoa. Repeat twice more, omitting the last layer of cocoa. Cover and chill for at least 4 hours (ideally overnight), then dust with the remaining cocoa before serving.
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