This recipe for tiramisu has evolved over the years to the perfection we like so much that Simon has taken over the production of it. It is essentially a coffee trifle but incorporates mascarpone instead of custard and has no jelly in it. It incorporates 3 egg yolks, which make it a richer dessert, but are not essential if you prefer not to use raw eggs. We also make our own 2 egg coffee sponge cake as we don’t like the texture of soaked boudoir biscuits. It is best if made a day before as the flavours mature. We love it and now you can too. enjoy!
Link to measurement conversion chart
This recipe serves 6 - 8 and is great if assembled and served in individual wine glasses.
Ingredients
- 3 egg yolks – optional
- 75g Caster sugar
- 100ml of coffee liquor such as Tia Maria plus another good splash!
- 500g Mascarpone
- 200g Fromage Fraise
- 300ml strong coffee or expresso, Camp coffee works well
- 20 boudoir biscuits – we make a 2 egg coffee sponge, it has a better texture
- 25g plain chocolate grated
You will also need
- 1 large serving bowl for an individual dessert or 6 – 8 wine glasses depending upon the size of them
- 2 x mixing bowls
- a hand or electric whisk
Method
- Using a large bowl beat the egg yolks and caster sugar together until pale and thick
- Add the mascarpone and beat until smooth then incorporate the fromage fraise and a good splash of coffee liquor
- In a separate bowl mix together the coffee liquor and coffee.
- Dip half the boudoir biscuits into the coffee liquid and arrange in the bottom of the serving bowl
- Spoon over half the mascarpone mix and sprinkle half the grated chocolate evenly over the top
- Repeat to form a second layer – then lick the mascarpone spoon, chefs treat!
- Cover and refrigerate for 2 hours or more, this improves the flavour
Serving suggestions and variations
- If you don’t consume alcohol miss out the liquor and add a slug of coffee to the mascarpone mix instead.
- If you don’t like to eat raw eggs, leave them out.
- Replace the coffee liquor with a chocolate liquor for a Mocca version
- Miss out the coffee elements and add your favourite fruit liquor and a suitable flavoured fruit juice instead. Stir some fruit into the mascarpone mix as well if you like or layer it in on top of the sponge cake. Raspberries and peaches work well.
- I recommend the use of a proper sponge cake instead of boudoir biscuits. Use a flavoured or plain sponge following our basic Victoria sponge adapted to 2 eggs
Acknowledgements
Most Italian families have their own recipe for this wonderful dessert. A former colleague of mine, Claudine, attended an Italian cookery class and brought this in for us all to try. It was the start of a Tiramisu love affair! Our version has evolved in part from Claudine and in part from a BBC food recipe.
If you have enjoyed this recipe you might like to have a go at these too;
- If having some friends round try Camembert with Asparagus dippers, great to share as a starter
- Doing an Italian meal then our Corned Beef Lasagne makes a great main with a little twist
- Want a lighter bite then have a go at Minted Pea and Pancetta tart
We hope you have enjoyed these recipes
Happy eating!