Kinda Italian, but not. My take on Tiramisu.

Saturdays are my eat happy foods, get fat and not have a care in the world days. Wish I could afford that sorta lifestyle for every day of the week. This weekend we decided to save our bank accounts and stay in. Deciding to do a Pita Pizzas + Tiramisu + Tea sorta combo. Home made, fresh, rustic and forgiving on the bank statement. I even made the mascarpone from scratch!

The pita pizzas were a nomming success! The tiramisu, not so much – it didn’t set enough, probably because I forgot to whip up the cream before adding the cheese mixture, which meant the mixture semi separated and resulted in a bit of a disaster.. No harm, the top portion had set and was good to eat. (Sorry for the lack of photos, it kinda looked like shit.. still all good for us, because it tasted like a cloud).

This dessert is light and all (due to the air beaten into the egg whites + cream) but can still wind up being a bit much – so I recommend a tea to go with. Especially if you managed to conjure up some soupy disaster. Good grief. Must make another batch to redeem myself! We balanced out the sweet creamy goodness of the tiramisu with some crisp pita bread pizzas.  Will be posting more on that soon!

Tiramisu:

Recipe taken from family friend – made without the alcohol (we ran out – sadface)
  • 350 g of softened mascarpone
  • 100 g cream – whipped to a peak
  • 2 tbsp icing sugar
  • 3 eggs – separated
  • 1 tbsp of castor sugar
  • a packet of sponge fingers
  • drop or two of vanilla essence mixed with some strong coffee – cooled
  • dusting of cocoa

Use a hand mixer for this recipe – It’s easier to maneuver the whipped up mixtures around (aka no taking out of the stand mixer, washing it out etc)

  1. Mix the softened mascarpone with the egg yolks and icing sugar
  2. Whip egg whites to stiff peaks adding the castor sugar after the initial soft peaks form
  3. Whip of the cream to a soft peak and fold in the cheese, yolk and icing sugar mixture
  4. Fold in the egg white mixture – careful with the air pockets.
  5. Dunk one sponge finger into the coffee at a time and place gentle on the bottom of a dish (I normally use a glass salad bowl) cover the sponge with a layer of cheese cream mixture and dust an optional layer of cocoa. Layer a second layer of sponge fingers and repeat until either the mixture or the sponge fingers are used up.
  6. Top with cocoa, cover and chill for at least 24 hours.
Makes 8 servings (or less if you have members of family like myself…)
.

Will get onto posting a more comprehensive recipe for the ‘frome scratch’ mascarpone soon! Just need to work out how to take photos and stir simultaneous + not eat up the entire batch…

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Comments
2 Responses to “Kinda Italian, but not. My take on Tiramisu.”
  1. you can always serve it in a bowl/glass cup, I’ve seen Jamie & elsewhere does it

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