Tiramisu

Tiramisu, is probably the most well known of Italian desserts, which if made correctly is so delicious and light, it is the perfect "pick me up", and in my opinion a perfect end to a meal. Incidentally, as a bit of trivia, Tira-mi-su, translated into English, does actually mean "pick me up".

Almost equally though, Tiramisu is rich enough to stand on its own, and can just as easily be enjoyed with a strong coffee, in the afternoon.

Sadly, my personal experience of eating Tiramisu from inferior Italian resuraunts, or trying ready made versions from chilled cabinets in supermarkets is NOT a good one.

Tiramisu these days bares hardly any resemblance to the original article. This Italian delight has been turned into a rather heavy, dense, claggy, artery clogging dessert, a thoroughly unenjoyable experience which sits far too heavily on the stomach. 

A more of a pull me under the table to die, rather than a pick me up as intended.

In the recipe below however, in my opinion, the balance is restored, and it is as light, and easy to eat, as it should be.  Although for those of you who may be calorie conscious, this is most definitely one to avoid.



INGREDIENTS:
(serves 4)

250g mascarpone
1 teaspoon vanilla extract, you could use the scrapings from inside a real vanilla pod if feeling posh!
3 tablespoons marsala wine, or a sweet sherry
125ml espresso coffee, cooled.
150ml single cream
2 tablespoons icing sugar
16 savioardi biscuits (sponge fingers)
70% chocolate, dark chocolate bar
Cocoa powder, to dust


METHOD:

-  In a suitable bowl, combine mascarpone with the vanilla and Marsala and a 25ml of the espresso coffee, mix together thoroughly.

-Seperately whisk the cream and icing sugar until smooth, and then carefully add this into the mascarpone mixture, combine it nice and gently to keep if fluffy and light.

-On a plate, line out the savioardi biscuits, and gently spoon the coffee onto them. Keep doing this one spoon at a time, until it is absorbed, do this little by little. DO NOT soak the biscuits, we want them to maintain some firmness to them. You might have left over coffee, don't feel you have to use it all.

-In 4 suitable serving glasses, and yes I feel individual servings are better! Gently place a layer of the coffee soaked biscuits into the bottom. You will have to break them to fit inside.  Onto that biscuit layer spoon the mascarpone mix, next create an additional layer of sponge fingers, and repeat, being more generous with the final layer of mascarpone.

-Place the glasses into the fridge, and leave them for at least 2 hours, finish by grating some dark chocolate over the top, and dust with the cocoa powder.

Enjoy!