Amazingly Easy Tiramisu

Posted on May 13, 2011

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I’m a big fan of easy desserts than can be whipped-up very quickly with the general contents of my cupboard! There are only a few of these concoctions though that are more than a guitly-eating pleasure and can raise themselves to guest-worthy status.

My three never fail easy and guest-worthy desserts are Eton Mess, Zabaglione and this simple Tiramisu.

I’ve been making this for several years now in various forms. Sometimes in little shot glasses alongside a rich chocolate cake, sometimes in individual glasses and occasionally in a giant, greedy bowls for sharing. It’s not as rich as the traditional tiramisu you might have tried, which means you can gobble lots of it without feeling too overwhelmed by cream.

It’s also very forgiving if you want to add a little more alcohol, a little less cream, a little more chocolate. Just go with you cupboard contents and your tastebuds!

Tiramisu

100ml coffee liquor (e.g. Kahlua), 16 sponge fingers, 3 eggs, 3 tbsp granulated sugar, 250g mascarpone, 1 bar grated dark chocolate, handful amaretti biscuits, 1tsp vanilla essence

Soak each sponge finger in the coffee liquor very briefly (don’t let them go soggy!), and push the biscuits into either 6 individual glasses or 1 large bowl. Separate the eggs and beat the yolks with the sugar for several minutes until the mixture is a light-yellow colour. Beat in the mascarpone. In another bowl, whisk egg whites until stiff peaks form and fold this mixture into the mascarpone mix. Spoon the mixture on top of the biscuits. Decorate the top with grated chocolate and crushed amaretti biscuits. Cover with clingfilm and chill for several hours before serving.

Enjoy,

Helen x

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