My passion for the old time favourite, Tiramisu, was re-ignited when I had lunch at Pesce Azzurro just before embarking on my European tour in early August. It was probably one of the best ones I had had in a long time, so when I was in Venice, I made it my mission to find the best Tiramisu, none of which seemed to impress me. So I decided to make my own upon arriving back home, giving it my own little twist by adding some All Spice and a dash of chocolate! I am ashamed to say that I made enough for at least 8 portions, but it only took two of us to inhale the whole lot.
- 1 packet ladyfinger biscuits (use as many as it takes to line the bottom of whatever dish you are using)
- 1 cup boiling water
- 2 tblspn instant coffee
- 1 tblspn sugar
- 1 tbspn good quality cocoa powder, plus extra for dusting (I used NOMU)
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup port
- 1 tub mascarpone
- pinch of salt
- 3/4 tsp all spice
- pinch nutmeg
- pinch cinnamon
- 1 tsp honey
- 1 cup cream
- 1/4 tspn vanilla essence
- 1 Cadburrys Flake Chocolate
For the ladyfingers, combine your boiling water, coffee, sugar and teaspoon of cocoa powder in a bowl and whisk until the sugar is dissolved. Set aside to cool. Now creat a double boiler by placing a glass mixing bowl on top of a pot of simmering water, and whisk together the egg yolks, sugar, and port until until you get the consistency of a nice thick custard.
Remove from heat and whisk in the mascarpone, spices and salt until the mascarpone completely melts into the the mixture and is smooth. Set aside to cool slightly.
Using an electric whisk, beat the cream and vanilla extract until you get stiff peaks.
Fold the mascarpone mixture into the whipped cream until smooth.
To assemble, dip a ladyfinger into the espresso mixture and place it on the bottom of whatever dish you are using (glass is always nice so that you can see the layers). Now add your spiced mascarpone mixture, then smooth over with the back of a spoon. Do not tap the dish or push down to hard as you don’t want to get rid of any air in the mixture you have created by folding the cream into the custard.
Now dust enough cocoa powder over your tiramisu to cover all of the mascarpone mixture, then cover and refrigerate it for at least 4 hours and allow it to set.
Remove it from the fridge and crumble your Flake chocolate on top. Serve and wait for the “ooohs” and “aaahs”. 🙂