Thu, May 24 2012

Best-ever tiramisu

This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle
Ingredients
* 568ml pot double cream * 250g tub mascarpone * 75ml Marsala * 5 tbsp golden caster sugar * 300ml strong coffee , made with 2 tbsp coffee granules and 300ml boiling water * 175g pack sponge fingers * 25g chunk dark chocolate * 2 tsp cocoa powder
Nutrition Information
Serving Size 1 (65g) Recipe makes 18 servings Calories 119 Calories from Fat 28 (23%) Amount Per Serving %DV Total Fat 3.2g 4% Saturated Fat 1.1g 5% Monounsaturated Fat 1.4g Polyunsaturated Fat 0.5g Trans Fat 0.0g Cholesterol 128mg 42% Sodium 51mg 2% Potassium 70mg 2% Total Carbohydrate 18.9g 6% Dietary Fiber 0.2g 0% Sugars 11.3g Protein 3.8g 7%
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  1. Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  2. Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  3. Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.
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