The best Tirami su recipe ever!
Ingredients:
For the base
20-24 Sponge Fingers
2 tbsp. Rum
2 tbsp. Brandy
100 ml Strong Black Coffee
Cream layer & topping
2 eggs
3 tbsp. Brandy or Amaretto
4 tbsp. Icing Sugar
300 gr cream cheese*
150 ml double cream
* I use half fat cream cheese and cream rather than mascarpone as the cream cheese does give a bit of sharpness to the mix, but you can of course use mascarpone if you prefer.
Here is a recipe from my mum's book of wonderful creations. I've tried many Tiramisu's in my time but none come close to tasting as good as this one. Give it a try and let me know what you think!
Prep:20 mins
No cook
Serves 8
Method:
Take a shallow glass dish and spread the sponge fingers to cover the bottom.
Boil the kettle to make some strong black coffee
Mix the Rum, Brandy and coffee together and pour over the sponge fingers.
Take the eggs a separate the egg whites from the yolks
Add the egg whites to a bowl and beat them until they are white and stiff. Add the brandy (or amaretto) and icing sugar and whisk them altogether until white and creamy
In a separate bowl, mix together the cream cheese and double cream. Then add the egg yolks and whisk it all together until they are well integrated and 'semi runny'
Then take the egg white mix from step 5 and fold into the cream cheese mix.
Pour the mix over the sponge fingers and leave this to settle for a few hours or you can make it a day ahead if required.
Finally, before serving dust with drinking chocolate or chocolate powder for the perfect finish
To save a few calories, I’ve used half-fat cream cheese but avoid the the light version as that tends to make it a bit too thin and sloppy.
We would love to see pictures of your creations using our recipe so why not send them to my email address sandy@allthingsgreen.uk and we can look to publish them on our site.