Sugar, fresh coffee and booze, three of my favourite things all layered together in one dessert. Everyone has their own take on this famous Italian dessert. Some traditional and some not, but really, who cares? As long as you’re not claiming to have created an authentic Italian Tiramisu why not throw some fresh berries in or play around with the type of alcohol? My Tiramisu uses Kahlua, a coffee and rum based liqueur from Mexico. Why? Because I love Kahlua. Oh and it tastes like coffee so it works well with the flavours in the dessert.
I’ve been to Italy once before for a skiing trip and unfortunately didn’t get to try a traditional Tiramisu whilst I was there. Visiting Italy again is high on my list of things to do, but until I save enough money to travel over there I cannot even attempt to make an authentic version of this dessert as I am yet to try one myself. Through a lot of reading and research I know the components of a traditional Tiramisu. Mascarpone, fresh espresso and eggs and three of the things that are a must. I have included these ingredients in my version but mixed with a non-authentic twist of Kahlua and British sponge fingers.
Despite using a whole tub of mascarpone in this recipe, it comes out extremely light. The sponge layer is boozy and soggy, how it should be, but the mascarpone mixture provides a fluffy and light texture to the dessert which I find to be a nice touch as opposed to the usual heavy version we are all used to. Now, don’t get me wrong, I love that version, but it’s always nice to try something new. If you want to change the type of alcohol, go ahead, try Baileys or your favourite dark rum. Let me know what you think!
4 medium egg yolks, plus 3 medium egg whites
200g sponge fingers
75g caster sugar
150ml fresh espresso
Cocoa powder for dusting
- Whisk egg yolks and caster sugar together in a large bowl until they form into a light, mousse-like texture.
- In a separate bowl mix the mascarpone slightly to loosen it and then slowly beat in the egg yolk mixture until all ingredients are combined well.
- In a third bowl whisk the egg whites until they are stiff (you should be able to hold the bowl upside down with nothing falling out) and then gradually and gently fold into the mascarpone mixture. Set aside.
- Pour the espresso and Kahlua into a shallow dish and mix. Dip each sponge finger one by one into the coffee mixture allowing a good few seconds for them to soak up the liquid, and then arrange them in the base of a separate shallow dish.
- Spoon around a third of the mascarpone mixture on top of the sponge fingers and then dust with cocoa powder. Repeat the sponge finger step again, pouring any remaining coffee on top and then finish by spooning the remaining two thirds of mascarpone mixture (or however much you want) on top. Finish by dusting with more cocoa powder.
- Put in fridge and leave to set for a minimum of 6 hours. Dust with a bit more cocoa and maybe some crushed coffee beans before serving!