AS many of us can’t get away to our favourite holiday destinations this year, I’m bringing the holiday to you.
For a taste of Italy this week, my utterly delicious tiramisu can be made in advance and frozen. I’ve no doubt you’ll love it. Ciao for now!
Prep time: 15 minutes
Setting time: 6-8 hours
YOU WILL NEED:
- 250g mascarpone
- 110g caster sugar
- 1tsp vanilla essence
- 3 eggs, separated
- 1 pack sponge fingers
- 2tbsp instant coffee, dissolved in 240ml boiling water
- 60ml kahlua or rum (optional)
- 100g dark chocolate, grated
Method: Find yourself a medium-sized dish that will fit in your freezer, ideally one with a lid.
To a mixing bowl add the mascarpone cheese, caster sugar and vanilla essence. Add the egg yolks to the mixing bowl with the mascarpone, and the egg whites in a separate mixing bowl.
Using an electric whisk, whisk the egg whites so they are thick and foamy. Give the whisk a wash.
Now use the whisk on the other mixing bowl with the mascarpone until beautiful and creamy. Now fold in your foamy egg whites to the creamy mix carefully. Once folded in, set aside.
To a shallow bowl, add the dissolved coffee and kahlua or rum if using to the coffee.
Now take your sponge fingers and, one by one, dip each into the coffee mix for a couple of seconds allowing it to soak up a little bit. Arrange half of the fingers in the bottom of the dish. Once you have filled the bottom layer of the dish, pour over half the creamy mix and sprinkle over a little grated chocolate.
Now add another layer of the sponge fingers, dipping in the coffee mix as you go. Pour over the other half of the creamy mix, then sprinkle with grated chocolate.
Pop the lid on and freeze. If you are not planning on freezing this, make it the day before you want to eat it to allow the tiramisu to set in the fridge.
Ready to freeze: Place the tiramisu in the freezer making sure it is covered with a lid, or covered well in cling film
Ready to eat: Remove from the freezer and place in the fridge overnight to defrost. Serve once defrosted!
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