I really really dislike Tia Maria but I love tiramisu. So I have mixed and matched a few tiramisu recipes and come up with my own version that works.
– 200g of Italian lady finger biscuits (available at cold storage)
– 250g mascarpone cheese (once again, available at cold storage)
– 3 to 4 tablespoons of golden caster sugar
– 1 egg
– Double shot of espresso
– Alcohol mix (half Bacardi rum (arr!), half scotch whisky). Measurements at chef’s discretion depending on level of alcohol dependence tolerance.
– Dark chocolate (at least 70% cocoa). Frozen is best.
– Smash the lady finger biscuits to smithereens (by placing in a ziploc bag and smashing the crap out of them with a rolling pin or similar).
– Lay half of the crushed biscuits in a tray/box/whatever container that is safe for the freezer.
– Mix the coffee with the alcohol mix.
– Pour the coffee/alcohol mix over the first layer of crushed biscuits.
– Separate the egg yolk from the egg white.
– Mix the egg yolk with the sugar.
– Whisk the egg white for about 10 minutes until it starts to form peaks when you pull the whisk out.
– Mix the egg white, egg yolk/sugar mix and mascarpone cheese together and add a few drops of alcohol mix (sans coffee) into the creamy mixture. Try to fold the ingredients in, rather than stir.
– Lay half of the creamy mixture over the coffee mixture soaked biscuits.
– Add another layer of biscuits over the creamy mixture you just laid down.
– Again, drizzle the rest of the coffee/alcohol mixture over the new layer of biscuits.
– Spread the remaining creamy mixture over the second layer of biscuits.
– Freeze overnight
– Grate the chocolate (as much as you like), using a cheese grater, over the frozen tirimisu and serve.
There you have it. Do keep in mind that making tirimisu makes you an instant hero amongst your friends. (Alcohol, Coffee, Cheese and Sugar are all good for you. Don’t let anyone tell you otherwise).