20 lady finger biscuits
1lt strong brewed coffee, brewed then cooled down. ( I'm using heavy roasted Colombian coffee beans at the moment. Super tasty. )
500g mascarpone cheese
100g fine caster sugar
1 whole egg
1 strong shot of espresso
1 to 2 shots of coffee liqueur ( depending on how boozy you want it. )
1tbs Chopped dark chocolate
First things first make yourself a strong pot off coffee and leave it to cool down.
While that's cooling down make a start on the tiramisu cream by whipping up the egg, sugar and shot of espresso coffee until you form semi soft peaks.
Then add in the mascarpone and gently whip again until all incorporated.
Now it's time to add the booze. Do this to taste. I usually go for the 2 shots because I like the tiramisu to be strong in flavour, but that's entirely up to you.
Leave the cream in the fridge to set up while the 1lt of coffee is cooling down.
Once your 1lt of coffee is cooled you can now start building the tiramisu.
It's a bit like building layers in a trifle.
Start with 1/3 of your cream mix on the base of your serving dish making sure you spread it out evenly so you can place the biscuits on top.
Then soak your biscuits in the coffee long enough to adsorb the coffee but not long enough that the biscuits fall apart and become super soggy. About 5 to 10 seconds will do the trick.
Place the soaked biscuits snug on the cream layer and repeat the process again building on top of that making sure you finish on a cream layer on top.
When the tiramisu is built sprinkle the chopped dark chocolate on top and set it in the fridge for about 30 minutes minimum. I know waiting that long after all that work is hard to do 😉 Lick the beaters while you wait.