This Italian dessert is surprisingly easy to make and can be made ahead of time. Serve it at your next dinner party and your guests will be scraping their bowls.
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Serves
6
Espresso Powder
Boiling Water
Double Cream
Mascarpone
Marsala
Caster Sugar
Sponge Fingers
Dark Chocolate
Cocoa Powder
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Serves
6
Espresso Powder
Boiling Water
Double Cream
Mascarpone
Marsala
Caster Sugar
Sponge Fingers
Dark Chocolate
Cocoa Powder
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Step 1.
Make the coffee by dissolving the espresso powder into the boiling water. Set aside.
Step 2.
Get the double cream, mascarpone, marsala wine and caster sugar in a mixing bowl. Use an electric whisk to beat until you have a smooth mixture the consistency of thick whipped cream. You can also do this by hand, but it will take longer.
Step 3.
Pour your coffee into a shallow dish, then dip in your sponge fingers, a few at a time, turning each for a few seconds until they are soaked but not soggy.
Step 4.
Place a layer of soaked sponge fingers into a large shallow dish until you’ve used half of the fingers, then spread over half of the creamy mixture. Coarsely grate most of the dark chocolate over the top.
Step 5.
Repeat the layers, using up all the coffee, and finishing with a layer of boozy cream.
Step 6.
Cover the tiramisu with tin foil and chill in the fridge for 2 hours or overnight.
Step 7.
When ready to serve - dust with the cocoa powder and grate over the remainder of the chocolate.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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