Tiramisu

20 Mar

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Woohoo, I got a new job 🙂 hence why I’ve been slacking on the blogging front, sorry but here is one recipe that I personally think could make anyone forgive me ;). Everyone loves a spoonful of this gorgeousness, make small shot glass portions as canapés for special occasions! Here’s how?

What you need:
125ml espresso, at room temperature
2 tablespoons dark rum
1 tablespoon cognac
2 large eggs, separated, at room temperature
pinch of salt
90g sugar, divided
250g mascarpone
70g ladyfingers
30g bittersweet chocolate
Cocoa powder, for serving

1) Mix together the espresso, rum, and cognac.
2) Using an electric whisk beat the egg whites with a pinch of salt until they begin to get stiff, then beat in half of the sugar. Scrape the egg whites into a small bowl.
3) In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes.
4) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
5) Fold in half of the beaten egg whites a little as a time just until fully incorporated.
6) Put a heaped spoonful of the mascarpone cream into each cup.
7) Submerge each ladyfinger in the espresso until completely, utterly soaked. Break the ladyfinger in half to be sure; they should be soaking wet for the best flavour. Then layer them over the mascarpone cream in each cup.
8) Top with a generous amount of chocolate over each.
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9) Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
10) Right before serving, dust with powdered cocoa generously on top.

Easy and delicious 🙂 go for it!!!

Keep it delicious!

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One Response to “Tiramisu”

  1. Sharmee Mavadia March 29, 2012 at 9:04 am #

    Reblogged this on TravelEat and commented:
    I love Tiramisu and my friend at Spoonycakes has given the perfect and simple recipe on her blog….enjoy making this fab treat.

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