Desserts
Italian
ItalianTiramisu
The Italian coffee classic at three tiers. The basic is an egg-free cream version with instant coffee, while the ultimate is a traditional zabaglione-style tiramisu with mascarpone, Marsala and a touch of dark rum.
Vegetarian
Contains alcohol
Better version
A mascarpone tiramisu with real espresso and a splash of coffee liqueur.
Per serving£1.40
Total cost£8.40
Time30 min
Ingredients for 6
- 400 g mascarpone , room temperature
- 200 ml double cream
- 70 g caster sugar
- 200 g savoiardi sponge fingers
- 250 ml strong espresso , cooled
- 40 ml coffee liqueur
- To finish
- 2 tbsp cocoa powder , to dust
Method
- Mix the cooled espresso with the coffee liqueur in a shallow dish.
- Beat the mascarpone with the sugar until smooth, then whip the cream to soft peaks and fold it through.
- Dip the sponge fingers briefly in the coffee, one side at a time, and arrange a layer in the base of a dish.
- Spread over half the mascarpone cream, then add a second layer of dipped fingers and the remaining cream.
- Smooth the top, cover and chill for at least 6 hours or overnight.
- Dust thickly with cocoa just before serving.
Equipment
- mixing bowl
- electric whisk
- serving dish
The three ways, side by side
Budget
A quick egg-free tiramisu using whipped cream, soft cheese and instant coffee.
Better
A mascarpone tiramisu with real espresso and a splash of coffee liqueur.
Ultimate
A traditional zabaglione tiramisu with whipped egg yolks, Marsala, dark rum and fresh espresso.
