Tiramisu is Italian for ‘pick-me-up’. A dessert made of coffee-soaked biscuits covered in rich custard cream. It is also my way of showing the Italians that the French can do this with style. This is a quick and easy dish that has everything to make a delectable dessert — coffee, cream, biscuits.
80 g pure icing sugar
3 free-range or organic egg yolks
250 g mascarpone cheese
1 free-range or organic egg white
4 tablespoons powdered chocolate
2 teaspoons warm water
1/2 to 1/4 cup strong black coffee
or espresso, cooled plus extra for drizzling
12 savoiardi (sponge) biscuits,
cut in half crossways
6 teaspoons each of powdered chocolate and
sifted icing sugar, to serve
Beat together the icing sugar and egg yolks until thick and pale. Fold in
mascarpone until mixed through. In a separate bowl, whip the egg white
until soft peaks form, then fold into the mascarpone mixture. Set aside.
In a small bowl, combine powdered chocolate and warm water to create
a ‘chocolate’ sauce. Drizzle this on the inside of the serving glasses.
Pour the cooled coffee or espresso into a shallow dish. Soak each
savoiardi biscuit in the coffee. Place biscuits in the bottom of six latte
glasses. Top with mascarpone mixture, filling up two-thirds of the glass.
Add more soaked biscuits, followed by the rest of the mascarpone mixture.
Smooth the top and place in the fridge to set for a minimum of 1 hour.
To serve, sprinkle the tops of the tiramisus, half with powdered chocolate
and the other half with sifted icing sugar.