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This Tiramisu recipe is perfect for those who don’t really like to follow a recipe, kind of do, or like to think of themselves as being a bit spontaneous. When I made this last, I was just guessing at the measurements so these measurements are my best guesstimates.
All the ingredients taste delicious on their own and even better mixed together, so guessing the amounts won’t hurt.
This recipe was made in our Acme Large Classic Range Bowl. It is perfect for two generous servings, three not-so-generous servings, or better yet, one glorious serving.
INGREDIENTS:
200mls Double Cream (2/3s of a small cream bottle)
4 Tablespoons Caster Sugar
125grams Mascarpone (at room temperature) (1/2 tub of Zany Zeus Mascarpone)
4 double shots of espresso (roughly 120ml-150mls), cooled.
1/2 pack of lady fingers (10-12 fingers)
Good quality Cocoa for a heavy dusting
ACME large Classic bowl
METHOD:
1. Whisk the double cream until it’s slightly thickened, add the sugar and then keep whisking until it’s thick, shiny and the sugar has dissolved. It turns in very thick cream very quickly so keep an eye on it. I find its best to hand whisk this small amount of cream – the electric whisk will turn it too quickly!
2. Fold in the Mascarpone
3. Set aside.
4. Put the espresso in a bowl.
5. Dip each side of the lady finger (one at a time) in the espresso (quickly-ish) and line the base of the bowl (you may need to break one in ½ to fit). Spread ½ of the cream mixture over the lady fingers, then add another layer of dipped lady fingers. Finish with the remainder of the cream mixture.
6. Cover and put in the fridge for a few hours. Before serving dust with a lot of Cocoa powder.
Personally, I like to eat it after 24 hours, however I also enjoy it after a few hours.
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