This delicious Italian dessert is rich and decadent. It is best prepared 24 hrs in advance to allow the flavours to fully permeate the sponge. The quality of coffee is very important to the dish and under no circumstances should instant be substituted!
- 500g mascarpone
- 6 eggs, separated
- 2 packs savoiardi lady fingers
- 3 tbsp golden sugar
- 75ml brandy
- 8 espresso (approx 400ml coffee)
- 4 tbsp unsweetened cocoa
Pour the espresso into a shallow, flat-bottomed bowl and mix in the brandy and 1 tsp of cocoa. Allow to cool to room temp.
In a mixing bowl beat together the egg yolks and sugar until they are creamy white. Add the mascarpone and cognac and mix well
In another bowl beat the egg whites until fluffy. Make sure to clean the whisk well before doing this as if yolk contaminates the whites they will not rise properly.
Gently fold the whites into the yolk mixture. Mix only enough to blend as any more will cause the mixture to deflate. It should be light and fluffy.
Place a lady finger in the espresso with the sugar side up and immediately remove it. Lay in the bottom of the tiramisu dish sugar side down. Repeat until a whole layer has been made. If there are any fingers which do not look coloured by the espresso, drip a little on them but be careful not to make the mixture too soggy. The fingers do not need to soak.
Spoon half the mascarpone mix over the layer of ladyfingers.
Repeat step 5.
Top with the remaining mix.