But that’s because I don’t really like anything cream-filled or anything that has the texture of cream.
Everyone (except me) loves my mum’s tiramisu though, so it must be pretty good.
Mum uses a lot of coffee and alcohol as she likes her tiramisu strong. You can adapt the recipe to suit your tastes.
I like it frozen. It removes that “cream” aspect and turns it into a kinda-ice-cream.
4 tbsp espresso coffee
75ml Tia Maria or Kahlua
6 eggs, separated
5 tbsp caster sugar
350g mascarpone cheese
250g Italian ladyfinger biscuits
Get out a serving dish, glasses or ramekins of your choice to make the tiramisu in.
Brew your coffee in a plunger or percolator with 3-4 cups of water. Allow to cool. Mix in your alcohol of choice and set aside.
Using an electric mixer, beat the egg yolks with the sugar until it is light and creamy and you can’t feel the grains of sugar anymore. Add the mascarpone and beat just until combined.
Separately, beat the egg whites until stiff. Gently fold them through the egg yolk and mascarpone mixture.
Dip the ladyfingers into the coffee mixture until soft. Line them up over the base of your serving dish or glasses. Cover with a layer of mascarpone mixture. Repeat with another layer of coffee-soaked biscuits and top with a final layer of mascarpone mixture.
Top with grated chocolate, sifted cocoa or ground coffee beans. Refrigerate overnight to set before serving. Keep refrigerated. Serves 6-8.