We had this tiramisu for dessert on Italian World Cup night. I don’t follow a recipe for this — I just thin a tub of mascarpone with cream, flavour and sweeten it to taste, then layer in a bowl with coffee-soaked biscuits or cake, and top with grated chocolate. The longer it sits, the better it gets…
- 250g tub of mascarpone
- 1 tsp vanilla
- 3 Tb marsala or amaretto
- 1/2 cup (125ml) double cream
- 3 Tb icing sugar
- 1 cup (250ml) strong coffee, cooled
- 16 trifle sponges or lady’s fingers (or even stale panettone)
- cocoa powder or 1 square dark chocolate, grated, to decorate
- Whisk together the mascarpone, vanilla, marsala, double cream and 50ml of the coffee until smooth.
- Pour the rest of the coffee into a bowl. Dip the biscuits into the coffee one at a time, leaving them a bit so the coffee soaks in.
- Line the bottom of a medium-sized dish with half the soaked biscuits, and spread half the mascarpone mixture on top.
- Make another layer of soaked biscuits and cover with the rest of the mascarpone mixture.
- Refrigerate for at least an hour to allow the tiramisu to set and the flavours to marry.
- Before serving, sprinkle the top with cocoa powder or grated dark chocolate (or both).