PHOODIE’S TIRAMISU 10

Tiramisu reminds me of my grandmother.

Not because this is her recipe and not because she even HAS a Tiramisu recipe.  But rather because it is her favourite dessert to eat.

That said, she doesn’t love mine!

STAY WITH ME.

DO NOT RUN AWAY.

LET ME EXPLAIN.

Despite us sharing a first name, my grandmother and I have quite differing opinions about what makes a cracker of a T-Misu.

Apart from the fact that I prefer a greater ‘mascarpone filling to sponge’ ratio (she likes there to be more sponge) she also finds my recipe “too alcoholic.”

I think this is SO funny considering (as regular PHOODIE readers know) I am a complete non-drinker, as in I’m a “not a drop” kinda gal.

I’ve always admitted to loving booze in my food, just not separate to the food. Although, that said, after getting up close and personal with the Frangelico last week when I made this (for the first time in a while) I think my non-drinker status might be up for question – that stuff is GOOD!

Anyway, my Dad, who like me ADORES cream, loves the proportions of this dish and agrees the amount of alcohol used is perfect! So it’s all personal taste….. At the end of the day, we all prefer to eat different things and that’s cool ;)

APOLOGIES as well to any Italians who may be offended by this very NON TRADITIONAL egg-free recipe – I really don’t like eating raw egg when I can avoid it so you’ll see there is not a whipped egg white in sight!

I made the recipe snapped below in a very large and deep trifle dish (because I think it looks pretty!) but the truth is, in terms of serving and making sure each person receives a similar and consistent portion (relating to filling/sponge ratios etc) I think a “lasagne” style dish works better (despite that being a bit ugly!)

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INGREDIENTS

Serves up to 16 (Made in a large Trifle Dish) Alternatively, halve the ingredients to serve 8-10)

500g mascarpone

2 x 600ml thickened cream tubs

50ml Tia Maria

50ml Kahlua

50ml Frangelico

145g Caster sugar

550ml coffee (use approx 4 tablespoons instant coffee with 550ml water)

350g sweet sponge fingers

75g dark chocolate – to grate on top

METHOD

1) Place the mascarpone, cream and alcohol into the bowl of an electric mixer and mix on low for 90 seconds. Turn the mixer to medium/high and beat together until the mixture resembles whipped cream. Be sure not to whip to BUTTER!

2) Combine instant coffee and water in a shallow dish. Dip the sponge fingers, one by one, in the coffee and place in serving platter side by side until entire base of serving dish is covered. Tip: Be sure not to oversoak the fingers! One by one simply dip in the front side for 1/2 a second, dip in the other side for 1/2 a second and then place in serving dish.

3) Once the base of the dish is covered in fingers, take a generous amount of mascarpone filling and layer it on top of the sponge fingers. Repeat the layering process until all ingredients are used. Your final layer needs to be mascarpone mixture.

4) Generously grate the dark chocolate on top of the mascarpone.

5) Refrigerate overnight (or for at least 8 hours) before serving! This allows all the flavours to marry together and for the filling to set a little!

ENJOY!