I guess it is only fitting that I kick off the new year with one of my all-time favourite desserts, the Tiramisu. Inspired by a session at Cookery Magic, I made a non-alcoholic version for our Christmas and New Year Eve parties, and it was a surprise hit with many. A family friend asked me for the recipe so I thought it would be helpful to record it properly - let's never forget, history is written by victors.
*Cue dramatic music*
Anyway I love this recipe because it is a make-ahead no-brainer (you can watch how eye candy Donal Skehan makes it here), which means you have one less than thing to worry about 10 minutes before your guests arrive. I also love the addition of crunchy chocolate Varlhona balls for a different textural feel.
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(Adapted from Donal Skehan's Chocolate Tiramisu; my words in Italics)
Serves 6 (er, more 12-15 regular beings)
- 4 large free range eggs (I used 5 smallish eggs)
- 120g of caster sugar (about 1/2 cup)
- 500g of mascarpone
- 1 teaspoon of good quality vanilla extract
- 250g savoiardi di fonni or ladyfinger biscuits
- 300g of best quality dark chocolate, in large thick shavings (grated this)
- 150g of white chocolate, in large thick shavings (skipped this)
- 350ml of espresso (I highly recommend Vietnamese coffee)
- Splash of vin santo or Marsala (skipped this)
- Cocoa powder to dust (I used grated dark chocolate instead)
- A handful of crunchy chocolate Varlhona balls
- In a large mixing bowl, whisk together the egg yolks and sugar until it turns very pale yellow. Mix in the mascarpone and vanilla extract until lumps disappear and set aside.
- In a another bowl, whisk the egg whites until white and stiff. Add a large spoonful of the beaten egg whites to the mascarpone and gently mix through. Add the rest of the egg whites and fold through gently. Spread a little of the mascarpone mixture across the base of of your serving dish.
- Soak the biscuits in Vietnamese coffee for a split second each side and place them in the serving dish.
- Carefully spread a layer of the marscarpone mixture, and sprinkle over some grated dark chocolate and crunchy chocolate Varlhona balls.
- Repeat with the rest of the ingredients ending with a final layer of mascarpone mix.
- Finish with a sprinkle of grated dark chocolate and crunchy chocolate Varlhona balls.
- Leave in the fridge to set for around 8-12 hours.