If you love creamy coffee desserts you will love this one! Wild Boar Head Chef, Gordon Stewart, shares his recipe for Tiramisu.
- 250g Mascarpone
- 250g Double Cream
- 4 Eggs, separated
- 75 g Caster Sugar
- 1 tsp Vanilla Essence
- 50 ml Tia Maria
- 100 ml Espresso
- 16 – 20 Sponge Fingers
- Cocoa for dusting
Separate the eggs and add half the sugar to the yolks. Whisk over a Bain Marie until the mixture is firm enough to create a ribbon shape.
Whisk cream to firm peaks, adding vanilla essence.
Add mascarpone to the egg yolk mixture. Fold in whipped cream.
Whisk egg whites to stiff peaks, adding the remaining sugar to stabilise. Fold gently into the mixture.
Mix the Tia Maria and Espresso in a shallow dish. Dip in the Sponge Fingers until soft. Then place about a third of the fingers in the desired mould or glass.
Layer with a third of the creamy mixture. Make three layers in this way.
Dust with cocoa powder.
Set in the fridge for around 5 – 6 hours.
Book a Table at The Wild Boar
Make this delicious Italian dessert yourself. Better still, book a table at The Wild Boar and Gordon will create it for you. Call 015394 45225.