Our resident foodie Safia stepped up to the challenge last year to re-create an age-old caffeinated favourite: tiramisu.
She has used amaretto, which gives the mascarpone a lovely sweet nuttiness and works very well alongside the strong espresso.
Makes 6 servings
250ml good-quality espresso
3 eggs, separated
75g caster sugar
3tbsp amaretto liquor
18-20 sponge fingers
50g dark chocolate, finely chopped
Cocoa powder, for dusting
Brew the espresso and set aside to cool slightly while you get on with making the filling.
Using a freestanding mixer or an electric whisk, beat the egg yolks and sugar together on a high speed until the mixture is thick, pale and creamy. Gradually add the mascarpone, followed by the amaretto, beating until the mixture is completely smooth. Set to one side and wash the whisk.
In a clean bowl, beat the egg whites until soft, foamy peaks form. Fold into the mascarpone, being careful not to knock too much air out. Cut the sponge fingers into 3cm cubes and very briefly soak each one in the espresso. Be sure to leave the sponge in the liquid only for a second otherwise it’ll go soggy.
To assemble the tiramisu, place a few cubes of sponge in the bottom of a glass tumbler. Cover with a layer of the mascarpone mixture and a sprinkle of chocolate. Repeat with another layer of sponge and mascarpone. Do this for the remaining five glasses.
Refrigerate the tiramisu for at least two hours to allow to set – it will taste even better the next day. When ready to serve, dust cocoa powder over the top of each cup and sprinkle with the remaining chocolate. Serve immediately.