This is, by far and away, one of the simplest versions of the dessert that can be made. In fact, this is what I consider to be my “insta mix cheats version” of Tiramisu … and yet, it is the one dessert I am practically begged to bring to each family function.
- 6 egg yolks
- 1 cup caster sugar
- 500g mascarpone
- 6 egg whites
- 375ml Double Thick Cream
- Sponge Biscuits: Savioardi (thick); or Pavesini (thin);
- Small block dark chocolate
- Pot of espresso coffee
- Equal Part Milk
- Liqueur (anything, but I mix equal parts Baileys, Galliano Espresso and Amaretto) – amount to suit tastes
- Beat yolks with sugar until thick and white.
- Add the mascarpone and beat until combined and smooth, then set aside
- Combine coffee, milk and liqueurs in a bowl
- Dip biscuits, into the coffee mixture, allowing to soak for a few seconds each side, then set aside on a plate
- In a clean bowl, whisk egg whites until thick and stiff and gently fold into the mascarpone mixture
- Fold in the double thick cream, a teaspoon of instant coffee, a teaspoon of grated chocolate and a tablespoon of ameretto into the mascarpone mix and blend well
- On the serving plate, start with a thin layer of the mascarpone at the bottom, create alternating layers of biscuits and the mascarpone mix
- Finish the cake off by covering the entire cake with a mascarpone head.
- Refrigerate (2-4 hrs)
- Prior to serving, finalise the presentation by grating a good amount of dark chocolate (and maybe roasted almonds) over the top.
I suggest serving with un cafè corretto.