Tiramisu (Sponge finger, no bake version)
My family loves tiramisu and I can make different type of Tiramisu. Tiramisu is specially addictive for coffee lover as it has strong coffee flavour. I love the taste of liquer, cheese and eggs in it too. This recipe is the easiest to make, however, very tasty. Most Tiramisu has raw eggs in it so it is not advisable for pregnant woman to eat them. I have a recipe for pregnant mum though but I’ll share it in another post.
Ingredients:
60g sugar
100ml strong Kahlua Liquer (can substitute with Marsala)
16 sponge fingers (available at cold storage)
3 eggs separated
pinch of nutmeg (optional)
250g mascarpone cheese
60g grated chocolate
Method
Add 30g sugar to coffee and stir until dissolve. Add liquor.
Beat the egg yolk with nutmeg and remaining sugar until mixture has thicken. Stir in mascarpone.
Beat egg whites until stiff and fold the mascarpone mixture into the egg whites. Pls fold gently in clockwise direction, be careful not to burst the air bubbles in the whites.
There are many ways to assemble this dessert.
You can dip half the sponge fingers in the coffee mixture and arrange them in a 20cm serving dish. top with half the mascarpone mixture. Dip the other half of the sponge fingers and arrange on top of the mascarpone mixture and then cover with the remaining mascarpone mixture and decorate with grated chocolate. Chill for at least 4 hours before you serve.
The above way is lovely but I find that it can be a little messy when I serve. So I prefer to arrange the sponge fingers in nice individual cups or dish or even tall wine glasses. You can get pretty nice cups or dish in Ikea. When you dip the sponge fingers into the coffee mixture, it becomes soft. So I usually break it or shape it to fit into whatever base I have and then top with mascarpone mixture. Then dip the sponge fingers again and top with the mascarpone mixture again and
top with grated chocolate. Chill for at least 4 hours.