Don’t laugh, but I have always been a big fan of tiramisu for breakfast. It has all the necessary breakfast components – coffee, eggs, dairy, biscuits and token fruit – and if you make it the night before, it’s at optimal-eating-stage and ready to go so that you’re not wasting time making boring things like toast. Wouldn’t you rather have tiramisu than toast? Mmmhmm, I can see that you’re coming around to my way of thinking.
There are a dozen different ways to make tiramisu (check out Heston Blumenthal’s below), but my sister tells me that my recipes are too complicated so I’ve simplified it into a 20-minute process for you.
You don’t need to bother separating the yolks from the whites, whisking them together provides the same result, albeit in a more convenient less-foolproof form. Whisking the whites separately just creates the potential to over-whip, and can make the whites dry and difficult to fold into the cream mixture.
(adapted from ‘How to Cook Like Heston’)
makes 8 mini tiramisus
Coffee sponge base
Approx 16 sponge fingers
Approx 180-200 ml espresso (or 150ml ground coffee brewed in 400ml water)
60ml Marsala (or 30ml brandy)
150ml cream (min 35% fat)
60ml Marsala (or brandy)
¼ tsp vanilla extract
For the topping
50 g grated dark chocolate
- Using an electric mixer, whisk the eggs with the sugar until fluffy and doubled in volume.
- In a separate bowl, whisk the mascarpone and whipping cream until soft peaks form. It doesn’t take long; you can do it by hand.
- Add Marsala and vanilla extract and stir to combine.Fold the cream mixture into the sugar and eggs in three additions.
- Mix coffee with Marsala and stir to combine. Dip sponge fingers into coffee mixture for a couple of seconds.
- Place a layer of coffee sponge biscuits into the bottom of serving glasses and fill the glass to just under halfway with the mascarpone mixture. Repeat so that you have a second layer.
- Cling wrap each glass and refrigerate for at least three hours.
- Just before serving, cover with a layer of grated dark chocolate and top with a strawberry to make sure that you’re getting that essential fruit component into your diet.
- Use fresh eggs, and be careful of cross-contamination as the eggs aren’t cooked at all in this recipe. Check the use by date on the eggs to be sure.
- Do not store for more than three days.
- Unacceptable cheats for this are using cream cheese as a substitute – mascarpone costs about $5 at the supermarket.
- Don’t skip the Marsala or your tiramisu will lack flavour. Entry-level Marsala costs about $6 and is perfectly acceptable for making tiramisu with (and you’ll have enough for at least 7 batches).
There’s really not much of a saving to be made and you’ll end up with a substandard tiramisu.[Update: I will investigate the possibility of using cream cheese as a substitute this weekend and let you know how it goes.]