With all the dessert recipes to try, I rarely remake things. Only recipes that go into my personal 'Hall of Fame', get to see the light of day more than once. This tiramisu is one of those recipes. In the last few months that I've discovered it, I've made it two, three times already. It's easy to whip up; you don't need to let the tiramisu cool in the refrigerator overnight. And there are very few ingredients needed. But most of all, you don't have to use your oven! Super easy! It's a combination of two tiramisu recipes by Nigella Lawson, now a perfect hybrid of Italian deliciousness! Rating: 5 out of 5.
Tiramisu: Nigella Lawson
- 7 tablespoons espresso coffee (or strong instant coffee)
- 2 tablespoons coffee liqueur
- 15 fine sponge fingers cookies
- 2 large egg whites
- 1 cup mascarpone cheese
- ⅓ cup superfine sugar
- 2 teaspoons unsweetened cocoa
- Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool. I find 10 minutes outside the window on a cool day does it!
- Break each sponge finger into about 4 and drop the pieces into the martini glasses, then pour the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked all over.
- Using an electric hand-held whisk for ease, beat the egg whites and sugar until they form soft peaks, and set aside for a moment.
- Scrape the mascarpone into another bowl, and beat it with an electric mixer to loosen up the mascarpone. Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into a swirly peak at the top.
- 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.