Saturday, February 19, 2011



200 g Chocolate biscuit
350ml Coffee
4 tbs Grand Marnier
4 Eggs separated
125g Sugar
400g Mascarpone cheese
Pinch of salt
2 tbs cocoa powder

Then break all the biscuits into 2 to 3 pieces each.
Divide the quantity of biscuits in half and using the first half line the bottom of the bowl.
Spoon half of the coffee over the biscuits and then drizzle with half of the liqueur.
Whisk together the egg yolks and the sugar until thick and creamy.
add the mascarpone cheese and stir well until smooth and thick. In another really clean bowl.
whisk the egg whites until stiff peaks form, then add the pinch of salt.
Gently fold the whisked egg whites into the cheese - egg yolk mixture.
It’s usually best to add a little of the egg whites first,
fold in gently then add the rest of the egg white mixture in around 2 to 3 batches, until all in and mixed up.
Spoon half the cheese/egg mixture over the biscuits in the bottom of the bowl or dish.
Place the other half of the broken biscuits on top of the cheese/egg mixture,
spooning the remaining coffee and liqueur over the biscuits. Again cover with the remaining mascarpone and egg mixture.
Sift the cocoa powder over the top of your tiramisu dessert.
Cover with cling film, and place in the fridge for at least 2 hours, some people can manage to leave the tiramisu overnight, so it is really chilled for breakfast!

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