Inspired by Rick Stein’s recipe, this tiramisu requires a little effort but is certainly worth it. It involves making your own sponge and washing your electric mixer 3 times (before steps 3, 9 and 10). Credit also to Adam’s mum who bought me Rick Stein’s book for Christmas last year – loads of great recipes in there!
What you’ll need:
For the sponge
3 eggs, separated
75g caster sugar
75g plain flour, sifted with 1/2 tsp baking powder
For the mascarpone cream
6 eggs, separated
6 tbsp icing sugar
600g mascarpone cheese, room temperature
1 tsp vanilla extract
325 strong espresso, at room temperature
50ml sweet sherry
75g dark chocolate
1) Preheat the oven to 180˚C. Grease and line a baking tin (18cmx25cm).
2) Make the sponge. Whisk the egg whites until stiff and set aside.
3) Beat the egg yolks and sugar with an electric whisk until pale and creamy.
4) Add a little bit of the egg white to loosen the mix.
5) Fold in a third of the flour followed by a third of the egg white.
6) Repeat until all the flour and egg white is mixed through, being careful to retain as much air as possible in the egg whites.
7) Pour mixture into the prepared tin.
8) Bake for 25 mins until lightly golden. Leave to cool, then remove from the tin.
9) Make the mascarpone cream. Beat the egg whites with an electric whisk until stiff and set aside.
10) Beat the egg yolks with icing sugar until creamy. Add the mascarpone cheese and vanilla extract and beat until smooth.
11) Add a spoonful of the egg whites to the egg yolk mixture, then continue to fold the remaining egg whites, keeping the mixture very light.
11) Line up 6 cocktail glasses. Divide the sponge into 12 even pieces (note I had 3 spares)
12) Put a spoonful of the mascarpone cream into each glass.
13) Dip each sponge in the espresso and sherry mix and place one in each glass on top of the mascarpone cream.
14) Repeat steps 12 and 13.
15) Cover with cling film and refrigerate for at least 6 hours, preferably overnight to allow the mixture to set firm.
17) Sprinkle grated chocolate over the top just before serving.
Till next time…Outskies!