Best-ever Tiramisu
Indulge in the rich and creamy layers of this classic dessert with a hint of Marsala wine and a sprinkle of dark chocolate. Perfectly balanced between the sweetness of the mascarpone cream and the bitterness of the coffee-soaked sponge fingers, this tiramisu recipe is a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 568ml pot double cream
- 250g tub mascarpone
- 75ml Marsala
- 5 tbsp golden caster sugar
- 300ml strong coffee , made with 2 tbsp coffee granules and 300ml boiling water
- 175g pack sponge fingers
- 25g chunk dark chocolate
- 2 tsp cocoa powder
Instructions
- Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
- Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
- Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
- Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
- To serve, dust with the cocoa powder and grate over the remainder of the chocolate.
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 853 calories
- Fat Content: 73 grams fat
- Saturated Fat Content: 42 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 35 grams sugar
- Protein Content: 5 grams protein
- Sodium Content: 0.3 milligram of sodium
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