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Tiramisu - recipe courtesy of
Jonathan 'Giovanni' Wood, Pastry
Chef, La Collina at The George Inn |
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This Tiramisu is served
daily at La Collina. Anyone who has tried this dish has
raved about it. Here's your chance to make the perfect
Tiramisu courtesy of La Collina in Little Brickhill. |
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Ingredients |
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150
grams of icing sugar |
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Four large, fresh free-range eggs |
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200
grams of mascarpone |
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200
millilitres of freshly brewed espresso coffee |
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120
millilitres of Marsala (dark rum) |
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A large
packet of lady fingers (around 20-30 biscuits) |
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100
grams of cocoa powder |
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Method |
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Mix the espresso coffee and
alcohol in a bowl and then set to one side |
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Next, separate the eggs into
yolks and whites, put the latter to one side and
in a mixing bowl beat together the yolks and the
mascarpone until a creamy consistency has been
achieved |
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In a separate bowl, beat the egg
whites and icing sugar with a fork until a
semi-stiff consistency is achieved, then add the
whites to the yolk and mascarpone mix |
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Now add both together and fold in
gently until all the ingredients are amalgamated |
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Place a layer of the savoiardi
(lady fingers) on the bottom of the dish and
using a pastry brush, coat them lightly with the
coffee and alcohol mixture |
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Then with the back of a large
spoon or knife, cover the biscuits with a
blanket of mascarpone mix, followed by another
layer of biscuits, again brushed with the dark
liquid |
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Finish with a second layer of the
mascarpone mix |
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Then place the cocoa powder in a
plastic or wire sieve and dust the top until it
is completely covered in a dark crust |
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Pop the tiramisu into the fridge
for about four hours |
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Serve with a little chocolate
sauce and sprinkling of icing sugar |
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