Monday, May 17, 2010


You knew this had to be coming, after I bought that massive bag of savoiardi at the Mediterranean Food Warehouse a couple of weeks ago. ;-) I got the recipe off their website since I figured they should know their tiramisu.

Astonishingly I had never made tiramisu before - and I'm impressed at how easy it is. Beat up the egg whites...

Beat the egg yolks and sugar together...

Fold it all together with the marscapone. Dip the savoiardi into a coffee and marsala mixture (I used coffee and a bit of a leftover moscato - not the same but it worked, and just coffee, or coffee and vanilla or something along those lines would be fine if you wanted an alcohol-free version), and spoon the creamy mixture on top (more traditionally you would arrange in a line on a flat plate and do in a couple of layers):

Tiramisu (serves four, or three giant martini glass servings!)

3 eggs
1 cup strong coffee
5 Tbsp sweet marsala (or other liquid of choice)
250g marscapone cheese
250g savoiardi (sponge fingers)
3 Tbsp sugar
grated chocolate or cocoa

Beat egg whites until stiff. In a separate bowl, beat together egg yolks and sugar until well combined. Add marscapone, and fold a few times to soften a little/prevent lumps, then add the egg whites and fold together until combined.

Combine the coffee and marsala in a bowl, and quickly dip each savoiardi finger into the liquid then arrange on the plate/dish you are using. Spoon creamy topping over the top (repeat if doing layers), top with grated chocolate or cocoa powder, then chill for at least an hour before serving.

This is best eaten the same day as it contains raw eggs. Like you could save it if you tried! ;-)

Original recipe here

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