17 Feb tiramisu – modern classic
For a relaxed gathering what could be better than individual serves of Tiramisu! This simple yet chic dessert is the perfect end to a great evening! We show you how with this great Tiramisu recipe.
3 free range egg yolks
300g (10 ½ oz) marcarpone
100ml pouring (whipping) cream
50g icing sugar
6 ladyfinger biscuits, cut in half lengthwise, then half again (soak this in coffee & kahula mixure)
60ml espresso Byron bay coffee
1: Place the egg yolks, mascarpone, cream and sugar, all as cold as possible, in the chilled bowl of an electric mixer fitted with a whisk attachment and beat at medium speed until well combined and creamy. Keep chilled if not using immediately.
2: Spoon half the mixture into a large serving bowl, or use a piping bag to pipe the mixture into the bottom of six ramekins or individual serving dishes.
3: Place half of the soaked biscuits over the cream base and brush gently with excess coffee mixture. Repeat the layering process.
4: Before serving, sprinkle with cocoa powder and add your favourite fresh berries