Our colleagues at work were re-locating so I kept an Italian theme for dinner. The perfect Italian dessert has to be Tiramisu. Tiramisu is my all time favourite dessert. I have to say though, when I was at Mount Holyoke and they served Tiramisu and I knew it was all wrong when I saw layers of cake and cream. I really can’t remember where my love for Tiramisu began, I just know I love it and always found it super duper hard to make (without even trying).
Finally, in Grad School one of my German friends, living in Italy most of her life, took an evening out of our many study sessions to teach me how to make Tiramisu. Easy peasy! This recipe is made without any Rum. A recent discovery from a celebrity Italian Chef who was a guest on Gary Rhodes‘ ‘Rhodes across Italy’ Season 1, mentioned that original Tiramisu was actually made without any rum. I’m a sucker for original so I stuck to it without any rum.
This turned out so lovely for the dinner it was wiped clean within 20mins!
250g mascarpone cheese
3 tbsp sugar
lady finger biscuits
cocoa to dust
- Separate eggs and mix yolks and sugar with mascaporne cheese
- Set aside and whisk the egg whites until firm
- Gradually fold egg mixture into egg whites. Do not stir, but lift from under
- Dip lady finger in coffee and layer in pan
- Top with the cheese mixture, layer with dipped lady finger again and finish off with the cheese mixture
- Leave to set in fridge for at least 4 hours
- Once set dust with cocoa
- Leave to set overnight if possible