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Perfected Tiramisu Recipe
Looking for the perfect tiramisu recipe? Look no further! After two previous attempts, I have finally succeeded in making the tiramisu which I personally find to be 'perfect' (not unless you like spongy cakes). As promised in my previous post “Loving how the cakes melt in my mouth at Alexis”, this post reveals the classic Italian recipe, perfected by my Italian cousin, Vivian. Here’s to all you tiramisu fans out there.

Ingredients:
500g mascarpone cheese
5 eggs, (separated from egg yolks)
40g brown sugar (a bit more if you want it sweeter)
4-5 cups of good coffee (I like Lavazza) (not the size of a regular coffee mug cup but a measuring cup!)
5-8 spoonfuls of Tia Maria or Gran Manier or Drambuie liquor
1 large pack of sponge fingers (Savoriardi in Italian)
Cocoa Powder (for dusting)

Method:

(A) CHEESE

1. Separate the egg yolks from the whites into a smaller bowl, yolks in a larger bowl.
2. Beat the yolks a bit before adding the sugar. Remember to add the sugar bit by bit.
3. Add the mascarpone to the yolks bit by bit and set aside.
4. Beat the whites until little peaks form and then add to the larger bowl

(B) COFFEE/SPONGE FINGERS

5. Prepare 4-5 cups of coffee (recipe for this later, meanwhile go get yourself a French plunger and a pack of good coffee grounds – try to get your hands on Lavazza or if not any imported coffee grounds should be fine)

6. Mix the Tia Maria / Drumbuie/ Gran Manier to the coffee until until you can taste the liquor in the coffee.

7. Dip the sponge fingers in coffee and quickly lay them in a square or rectangular container, preferably something that comes with a lid.

I did this by floating the fingers on the coffee then quickly turn the fingers two rounds or so and immediately transfer them to the container.

Note: the fingers tend to break easily (normally they will only last a few seconds, especially in hot / warm coffee).

8. Layer the container with a layer of (B) on the bottom, followed by (A), then (B), then (A).



9. Dust with some cocoa powder.


10. Leave in the fridge for a couple of hours or even overnight.

11. Serve and enjoy!



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posted on: Friday, February 19, 2010 @ 10:50 AM

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- Jamie & Yvonne -
Two avid vegetarians are here to share some insights to the world of vegetarianism.
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