Saturday, 18 May 2013

Tiramisu

Rich and creamy tiramisu with a twist - made with instant coffee!


I joined BzzAgent over a year ago and get sent some pretty nifty things to try out.  Last week I received some "barista style" instant coffee and while talking to Mr Jones I discovered that he loves tiramisu - I thought he hated it!  So this conversation got my brain going and thought "Hey!  I can make some tasty dessert AND try out this new coffee!
First of all though, there are 2 warnings...

1. This is NOT a health food and I'm not even going to pretend it is - it's got cheese and cream and sugar but is completely worth every calorie!
2. My version of this contains raw eggs - using pasteurised eggs can make it safer but if you're still not sure you can use custard instead of the raw egg yolks to get to the same sort of consistency.  If you do this, whip the cream up a bit more so it's fluffier and you won't need as much sugar, if any at all - test the cream mixture for taste until it's to your liking.

Ok, warnings done so let's get started!  I like to get everything ready so that I'm not scrambling round halfway through and yes, I love re-using the containers that we get from takeaways but they're so convenient!






Make a strong coffee mixture, leave to cool to room temperature and add the alcohol.  I used 4 teaspoons of Nescafe Azera, half a pint of water and 2 tablespoons of some amazing liquor that my friend gave me - it has a sort of peachy/apricot-y flavour but you can use rum, Marsala...any type of alcohol that you like or none at all!

Beat the egg whites until they start to form peaks then add 1/3 of the sugar while still beating.






Making sure the whisk and bowl is clean and dry, whip the cream until it forms soft peaks.






Clean the whisk again and beat the egg yolks and rest of the sugar.  Once it is a thick, light creamy colour, gently stir in the marscarpone until smooth.






Fold the whipped cream into the marscarpone mixtures then once smooth, gently fold the egg whites in.






Dip the ladyfinger biscuits in the coffee mixture for about 2 seconds and create a layer at the bottom of your dish.  I decided to use small glasses for individual portions and then a small dish for the rest.  Add a layer of the marscarpone cream, about an inch thick then layer again with soaked biscuits.   Lay the biscuits all the same way if you like things to be in order like me...






Add another layer of cream and then top with grated/shaved chocolate.




Rich and creamy tiramisu made with instant coffee



Refrigerate for 6 hours and then serve.

There are so many twists on this that I can't wait to make it again - use ammaretti biscuits instead of ladyfingers, add a little orange zest to the cream and orange liquor to the coffee...

Ingredients
3 medium eggs
225g marscarpone
165g sugar (the finer the better but not icing sugar)
4 tablespoons Nescafe Azera instant coffee
2 tablespoons rum, Marsala or any other liquor of your choice
1/2 pint water
chocolate, for grated topping

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