Rocca Tiramisu
This is the easiest dessert to make for your next dinner party, it doesn’t even need to be oven baked.
A little history:
Tiramisu the Italian classic was created in the countryside when you would have long family lunches and everybody would be in a food coma by the end so the coffee would revive you. This is also where the name Tiramisu comes from, which means 'pick me up’.
Tiramisu is a classic and we’ve been making it for years and it’s our go to dessert in our cooking classes and we hope you enjoy recreating it!
Family secrets:
Traditionally, Tiramisu is a family dessert and alcohol is not used (in which case you can also use decaf coffee).
Although… for a more boozy approach, Marsala works really well, just add it to your coffee mix.
Ingredients for 8 people:
4 eggs
4tbsp sugar
400gr mascarpone
300ml strong coffee
100gr Savoiardi (lady fingers)
Cocoa powder
Method:
At the bottom of a 20cm squared dish put a layer of Savoiardi (finger) biscuits.
Gently pour a large spoon of strong black coffee over each biscuit, until the biscuits are soft through but there is no excess coffee floating in the dish and there can be a little crunch inside still.
Separate the eggs into two bowls, whites in one and yolks in the other.
Add the egg whites to the kitchen aid and whisk on high speed for about 4 minutes until firm and you can tip them upside down without them falling out of the bowl.
Add the sugar to the egg yolks and use an electric whisk to mix them for about 5minutes until you have a smooth cream (you will see the cream turn into a lighter colour.)
Use a wooden spoon and hand whisk to mix the mascarpone into the egg yolks/ sugar until you have a smooth cream with no lumps. Then fold in all of the egg whites delicately making sure to not have any lumps.
Poor the mascarpone mixture over the finger biscuits.
Place in the fridge for at least 4 hours or until the mix has set.
Dust with cocoa powder to serve.
We’d love to see pictures of your dishes! Please tag us @enricaroccacookeryschool
