Serves 6 hungry people
Most days LW and I don’t bother with desserts but on high days and holidays or when we are entertaining we like to roll the boat out. Tiramisu, or Italian trifle, is a star dessert. It is rich and indulgent without being too heavy, and a real crowd pleaser. As a big bonus it is quite simple to make. There is no cooking involved, just whisking and mixing and layering. Also, you make it 24 hours before you plan to eat it to let the flavours develop so there’s nothing to do at the last minute except to take it out of the fridge and eat it!
Tiramisu is flavoured with Marsala which is a Sicilian fortified wine. The Marsala you find in supermarkets is invariably sweet Marsala which is exactly what you want for this recipe. Once opened it will keep for ages in a dark cupboard and is also delicious in savoury dishes like saltimbocca and for making sauces for chicken and pasta.
1 egg yolk
1 ½ tsp caster sugar
1 good splash vanilla extract
50ml single cream
100ml cold strong black coffee
1 ½ tablespoons Marsala
12 sponge fingers
12 Amaretti biscuits
250ml double cream, lightly whipped
Cocoa powder for dusting
In a medium-to-large bowl whisk by hand the egg yolk, sugar and vanilla essence until light and creamy. Add the marscapone and single cream and continue to whip by hand until well mixed and smooth.
Mix together the coffee and Marsala. Briefly dip and roll the sponge fingers in the coffee and Marsala mixture and put in a single layer in the base of a large bowl. Cover with the marscapone mixture and lightly level the surface with the back of a tablespoon. Sprinkle with a generous helping of cocoa powder.
Dip the Amaretti biscuits in the sherry and use them to evenly cover the marscapone layer. Cover with the lightly whipped double cream and level the surface with the back of a tablespoon. Sprinkle with a generous helping of cocoa powder.
Cover with cling film and refrigerate for 24 hours. Serve straight from the fridge.