Tiramisu with Raspberries and Chocolate
Tiramisu literally means 'pick me up' yes, I can certainly advocate for it's cheering abilities! If you're feeling a little down, make tiramisu. The jam and raspberries add a little tang and freshness to the flavour without dominating the coffee. It's a dessert that improves over time, so by day 2 or 3, you're in tiramisu heaven. But not many of us can last that long.
Servings: 8
Ingredients
- 150 ml freshly brewed coffee, ideally espresso roughly 2 double shots
- 250 g mascarpone
- 2 eggs
- 50 g sugar
- 150 g Savoiardi biscuits, also called ladyfingers
- 6 tsp raspberry jam
- 2 tbsp cocoa powder
- 1-2 squares dark chocolate
- 1 packet fresh raspberries
Instructions
- First of all, brew your coffee - I have a little Italian espresso maker that makes only one double shot, and what do you know, I ran out of coffee right at the worst possible moment in the middle of layers. So, start off with enough coffee - two double shots will be enough. Pour it all into a wide shallow bowl.
- Tip the mascarpone into a bowl, maybe a large soup bowl, and give it a good beating with a wooden spoon so it is smooth and easier to handle.
- For this recipe, you'll need a lot of bowls! Separate the eggs and divide the yolks and whites between two mixing bowls. Add the sugar to the yolks and whip them with electric beaters until thick, moussey and pale. Once it supports its own weight with the ribbon test, it's ready.
- Slowly add the mascarpone, not all at once but over three or four additions, and fold it in to combine.
- It's time to whisk the egg whites - either wash your electric beater prongs or use an actual whisk. Whip them until they form stiff peaks then fold them, again in three or four additions, into the mascarpone custard.
- Avengers assemble. It's time to build a tiramisu.Grab a sieve for the cocoa, a fine grater for the chocolate, and a serving dish for tiramisu.
- Start by sifting a layer of cocoa on the bottom of the dish. Then grate over some chocolate and spread a third of the mascarpone custard on top. Then add 2 tsp jam - stir it first so it is loose and easier to spread. It will mix into the custard but it doesn't matter, you just want the flavour to come through. Then add a 4-5 raspberries - tear them in half and scatter them evenly on top.
- Soak the ladyfingers in the coffee until almost completely saturated but you don't want them to start falling apart. Line them up so they are covering the custard. Then start the layers again.
- Cocoa, then chocolate, then custard, then jam and raspberries, then coffee-soaked ladyfingers. Top this second layer with another sprinkling of cocoa and chocolate, then spread over the last of the mascarpone custard. Dust a thick layer of cocoa on top, some more grated chocolate and some pretty raspberries as garnish.
- Place the dish in the fridge for 3 hours or overnight then cut into slices and serve.