Christmas Tiramisu
Ingredients
3 medium eggs (preferably free-range or organic), separated
3 tbsp caster sugar
250g mascarpone cheese
2–3 tablespoons cocoa powder
250ml Amaretto liqueur and marsala wine, (optional)
250ml strong black coffee (ideally espresso)
1 x 200g packet of sponge/lady finger biscuits (get 'Savoiardi' if possible)
Amaretti biscuits
Edible glitter
A sprig of holly, to decorate
Preparation time: 25 mins
Serves: 6-8
Method
Separate the egg yolks from egg whites.
- Beat the egg yolks with the sugar in a bowl or use a free-standing electric mixer until it goes creamy, light and fluffy.
Add the mascarpone and mix to combine
- In a large bowl, beat the egg whites until they form stiff peaks. Gently fold into the mascarpone mixture being careful not to lose the lovely light air in the cream mix.
Combine the amaretto and coffee in a shallow dish and put to one side.
- Spread a thin, even layer of the mixture over the bottom of a serving dish approx. 22cm in diameter and 10cm deep (ideally a glass one).
Using a fine sieve, sprinkle a little cocoa powder over the top. For a Christmassy decoration, you can also sprinkle some edible glitter at this stage.
Dip the sponge fingers briefly into the liquor mixture and place a layer on top of the cocoa powder.
- Repeat this process, layering the creamy mixture, cocoa powder and dipped fingers, finishing with a layer of the creamy mixture. Each creamy layer should just cover the sponge fingers – don’t spread it too thickly.
You ideally want 3-4 layers. Lightly dust with more cocoa powder (and edible glitter) and top with some decorative holly.
Prior to serving, chill in the fridge for at least one hour, and preferably overnight.
TIP: When you put each layer into the bowl, try to avoid any dribbles on the side of the glass so that your layers end up being pretty and neat.
