I made tiramisu twice over Christmas. The first time I managed to achieve a lovely peaked effect with the topping but the next time I think I over did the coffee and marsala and the result was more like a cocktail – but just as delicious.
I’m not keen on Christmas pudding or mince pies so my Christmas desserts are usually unseasonal. For Christmas Eve I made raspberry Pavlova and we had the tiramisu both on Christmas Day and New Year’s Eve.
This is based on Nigella’s recipe, except I didn’t have any coffee liqueur. The first time I made this I couldn’t find any sponge fingers when I went shopping but used Bonne Maman Madeleines instead.
Here’s my version of Nigella’s recipe. Serves four.
- Egg whites from 2 large eggs
- 250g mascarpone
- 4 sponge fingers or 4 madeleines
- 2 tablespoons honey
- 100ml espresso coffee (I used strong leftover cafetière coffee)
- 2 tablespoons marsala
- Cocoa powder for dusting
- Make your espresso/coffee and allow to cool. I always have strong leftover coffee from a cafetière I use.
- Break each sponge finger or madeleine into about 4 and drop the pieces into martini glasses, then pour the coffee over them. Tamp down gently, making sure the biscuits are soaked all over.
- Using an electric hand-held whisk beat the egg whites until they form soft peaks, and set aside for a moment.
- Scrape the mascarpone into another bowl, adding the honey. Beat with the whisk (no need to clean it first) and, when smooth, slowly beat in the marsala.
- Fold in the egg whites, a third at a time, then dollop this mixture over the sponge fingers/madeleines in each glass, using a spoon to whirl it into a swirly peak at the top (or in my second attempt watch it float precariously).
- Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.