Tiramisu is always a winner for dinner parties:
I have my sisters and their respective partners over for dinner this weekend and although we had all agreed to have a cheeky Indian Takeaway, I felt that the occasion needed to be marked with a special pudding, not any pudding, a Tiramisu! It’s not often us ‘girls’ all get together these days so why not push the boat out and pump up the calorific supper with yet more delicious indulgence!
I have to dip my head in shame here, this dessert was quicker and easier for me to do than you unless you’ve followed previous blog posts such as my Trifle, Swiss Roll or Genoise Celebration Cake recipe. You see, I try to make sure I have Genoise Sponge in the freezer for such occasions. Fear not though, if you are starting from scratch then I beg you spare the extra 25mins (10 to prep and 15 to bake) and make the Genoise Sponge, it is perfect for this recipe and as you’ll only need half, you too can then freeze the other half and feel pretty darn smug like I did yesterday when I decided to make Tiramisu.
- Gluten Free Genoise Sponge [see above for link]
- 250 ml STRONG Black Coffee
- 5 tbsp Brandy
- 2 Eggs separated
- 100 g Caster Sugar
- 250 g Mascarpone
- 250 ml Double Cream
- Cocoa Powder to dust
- Make genoise sponge as directed in previous post or take out of freezer to defrost at room temp for at least 30mins before starting.
- Brew fresh coffee (preferable) or use two spoons of good quality strong black coffee in 250ml of boiling water. We have a Tassimo machine so I pinch one of hubby's Colombian blends.
- Add the brandy to the coffee and set aside.
- In a large bowl beat the caster sugar and two egg yolks until thick and creamy pale in colour.
- Add the mascarpone and again beat to a light colour.
- Either pour this into a jug to free up you bowl (you need three large bowls if you can't be bothered to wash up half way through!) or in a separate bowl whip the double cream until it reaches the soft peak stage.
- Pour the mascarpone mixture back in the bowl and fold to incorporate cream.
- In a third (or second bowl) whip the egg whites into stiff peaks.
- Fold these into the cream and mascarpone mixture.
- Now it's time to build...
- Layer the bottom of a large serving bowl with one third to half the sponge, spoon over half the coffee and brandy liquid.
- Add half the cream and dust liberally with cocoa (I find this aids the layer effect making it more dramatic)
- cover the cream layer with the remaining sponge, repeat the coffee stage and add the remaining cream.
- Finally dust the top with cocoa again and pop in the fridge for overnight, and if you can wait that long, 24hrs.
- I promise, it's worth waiting for.
I've used Brandy in this recipe but you can play with different liquors such as Amaretto, Tia Maria, or if you fancy something totally different Cointreau.