Thursday, 20 December 2012

At home. For Christmas

Mella's Tiramisu

Prep time: 4hrs 30min                                                              Serves: 8


6 egg yolks
1 cup sugar
1 1/4 cup mascarpone cheese
1  3/4 heavy whipping cream
3 packets of boudoir biscuits/ lady fingers 
1/2 cup cold espresso (strong)
1/2 cup brandy
1 tbsp cocoa powder


Make a sabayon, by placing the egg yolks and  sugar together in a bain-marie, on a low heat. After a few minutes the sugar will begin to melt, remove the bain-marie from the heat and whip up the eggs and sugar until thick and lemon in color. Add the marscarpone to the sabayon.

In a seperate bowl whisk the cream to stiff peaks before folding into the sabayon mixture. The mixture should be thick and creamy. Combine together the brandy and espresso in a small bowl and dip the fingers *boudoir into the liquid ensuring not to soak them. You want them to be slightly moist. In a lasagna dish or square tin, arrange the fingers in rows neatly next to each other.Spoon over half of the mixture on top so that the fingers are covered. Repeat this step again laying with fingers first then cream. Do this twice. Keep refrigerated overnight. Sprinkle with cocoa powder before serving to table.



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