Tiramisu is easy to make, no bake and
fabulous for feeding a crowd! This is a traditional Italian recipe
by Chef Vanessa Martin from Mercato e Cucina, a fabulous Italian emporium in Gladesville, Sydney. Made the real proper Italian way – and it’s easier than other methods used!
The key ingredient in this is the
mascarpone cheese which tastes like cream but is much thicker. You’ll
see in the video that it has a consistency almost like goat’s cheese,
nothing like Western cream which is pourable.
Tiramisu
is assembled in many different ways. Fancy individual glasses, round
cakes, loafs, cake rolls – the list goes on. Me – I like to keep it
simple. Just a square baking dish.
Ingredients
- 3 eggs, yolks and whites separated
- ½ cup caster sugar (known as super fine / baker's sugar in the US)
- ½ tsp vanilla extract
- 8 oz / 250g mascarpone (Note 5)
- 1¼ cups hot espresso coffee - strong! (Note 1)
- 2 tbsp (or more!) of liquor of choice - I like Frangelico and Kahlua
- 6.5oz/200g lady fingers (24 - 30), pavesini or savoiardi biscuits (Note 2)
- Cocoa, for dusting
EmoticonEmoticon