This is the best desert recipe that I have come across for the Italian favourite dessert Tiramsu, with delicious coffee flavoured sponge finger biscuits and a light luscious Marscapone based cream. Make it a few hours (or even better, a day) before you plan to serve it.
Authentic Italian Tiramisu Desert Recipe Ingredients
- 2 eggs
- 75g caster sugar
- 250g Marscapone
- 50ml pure cream
- 2 tbsp Brandy
- 4 crushed Amaretti biscuits (almond flavoured macaroon/biscuits)
- 1 cup cooled long black coffee
- 1 small packet Savoiardi (Italian sponge finger biscuits)
- 1 tsp icing sugar
- Dash brandy, additional
- 50g finely grated dark chocolate
Authentic Italian Tiramisu Desert Recipe Method
Separate the eggs and beat the egg yolks with the caster sugar until thick and creamy and sugar has dissolved (should take approximately 5 minutes). Mix in the Marscapone and cream and combine well. Add the crushed Amaretti biscuits and brandy and fold through.
Beat the egg whites to firm peaks, then fold through the Marscapone mixture. Place 6 250ml glasses (you could use any small attractive plain tumbler) on a tray. Add a heaped tablespoon of the Marscapone mixture to the bottom of each glass.
Add the icing sugar and additional brandy to the cooled coffee. Break the Savoiardi in half and dip each half into the coffee mixture. Place 2 halves of Savoiardi on top of the Marscapone mixture in each glass, then divide 1/2 the remaining Marscapone mixture between the glasses. Repeat the process with the Savoiardi and top the glasses with the remaining 1/2 Marscapone mixture.
Sprinkle the grated chocolate across the top of each glass and refrigerate until ready to serve.