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What’s cooking today: Tiramisu

What’s cooking today: Tiramisu

A dash of decadence with lashings of cream, coffee and booze was called for. Tiramisu, of course.

A dash of decadence with lashings of cream, coffee and booze was called for. Tiramisu, of course.

Ingredients:

  • 4 large eggs, separated
  • 100 g castor sugar
  • 250 g mascarpone
  • 250 g crème fraȋche
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 250 ml (one cup) of strong, hot coffee
  • 60 ml Musgrave Vanilla Copper pot still brandy
  • 200 g (one pack) Boudoir sponge finger biscuits
  • Dark or milk chocolate, for grating (optional)
  • Cocoa powder, for dusting

Method:

  1. Reserve a couple of tablespoons of sugar and whisk the remainder in a large bowl with the egg yolks until very pale and increased in volume. Add the mascarpone, crème fraȋche and vanilla and whisk again for a couple of minutes until you have a smooth mixture. 
  2. In another large bowl, whisk the egg whites with a pinch of salt until it foamy. Continue whisking, gradually adding small amounts of the reserved sugar, until the whites hold medium peaks. 
  3. Gradually, and gently, fold the egg whites into the first mixture in three stages. 
  4. Stir the coffee and Musgrave Vanilla Copper pot still brandy together in a bowl and quickly dip each of the biscuits into the mixture. I found that it soaks up very quickly, so act fast or you could even opt to pour the mixture evenly over the biscuits. Either way, ensure they soak up all of that delicious flavour. 
  5. Layer half of the biscuits in a medium-sized deep dish (smaller than the One Tin Bakes recommended size, but for half the biscuits that would have been used. Too wide, and you’d only have one layer). Spread over half of the creamy mixture. 
  6. At this stage, you can opt to finely grate over a thin layer of chocolate. Dark chocolate is recommended, but we had regular milk chocolate to hand and it worked perfectly well. 
  7. Next, add a second layer of the soaked biscuits followed by the other half of the creamy mixture. 
  8. Finally, dust the top generously with cocoa powder and chill in the fridge for four hours or more before, finally, tucking in. 

Source: https://www.dailymaverick.co.za/article/2021-01-13-whats-cooking-today-tiramisu/

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