- Hot & Bold
- Desserts
- Vegetarian
- Prep 30 min
- Cook 5 min
- Serves 8
Strong espresso, cool mascarpone and a shower of cocoa. Tiramisu needs at least six hours in the fridge, so it is a dessert that does the work while you are busy with everything else.
Ingredients
- 300 ml strong espresso or very strong coffee, cooled
- 3 tbsp sugar, divided
- 4 egg yolks
- 80 g caster sugar
- 500 g mascarpone
- 200 ml double cream
- 24 sponge fingers (savoiardi)
- Unsweetened cocoa powder, for dusting
- Dark chocolate, to grate
Method
- Stir 1 tbsp of the sugar into the cooled coffee and pour it into a shallow dish.
- Whisk the egg yolks and caster sugar in a heatproof bowl over a pan of barely simmering water for 5 to 6 minutes, until thick, pale and warm. Let it cool.
- Beat the mascarpone into the cooled yolk mixture until smooth.
- Whip the cream to soft peaks and fold it into the mascarpone mixture.
- Dip half of the sponge fingers briefly into the coffee, one at a time, and lay them in a 20 x 25 cm dish.
- Spread over half of the cream, then repeat with another layer of dipped sponge fingers and the rest of the cream.
- Cover and chill for at least 6 hours, ideally overnight.
- Dust with cocoa and grate over some chocolate just before serving.
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