We love this tiramisu recipe from Jenny Morris!
“This yummy dessert works like a dream when you want to serve a dessert that looks and tastes special. If I’m having a festive celebration, I make it in a round cake tin and decorate the top with chopped preserved figs, cherries, chopped chocolate and a slight dusting of cocoa powder,” Jenny says.
Ingredients
- 2 cups strong black coffee
- ½ cup dark rum (or more if you’re brave)
- 4 eggs, separated
- ¼ cup castor sugar
- 500g mascarpone cheese
- 1 cup cream, whipped
- 1 large vanilla sponge cake, cut into fingers
- 1 cup glace cherries, halved
- 1 cup chopped toasted almonds
- 1 cup chopped preserved figs
- 2 teaspoon dark cocoa powder
Instructions
- Mix together the coffee and the rum. Set aside to cool.
- Using an electric beater, beat the egg yolks and sugar for about 3 minutes until the mixture is thick and pale. Then add the mascarpone and beat until just combined. Using a metal spoon, fold in the whipped cream.
- Beat the egg whites until they form soft peaks. Fold quickly and lightly into the cream mixture with a metal spoon.
- Now dip half the cake fingers, one at a time of course, into the rum and coffee mixture. Drain off any excess liquid and arrange the cake fingers in the base of your serving dish (about 20 cm x 25cm and 6 cm deep). Spread half the cream mixture over the dipped cake fingers.
- Mix the fruit and nuts together and spread half the mixture over cream-covered cake.
- Now it’s time to dip the remaining cake fingers in the coffee, and repeat layering with the cake fingers and cream mixture. Even out the top and dust with cocoa powder. To make serving easier, dust the cocoa in lines, dividing the tiramisu into equal portions.
- Place the rest of the nut and fruit mixture in little piles on top of the tiramisu, either in the middle or in the cocoa-lined squares. Place the tiramisu in the fridge for at least 4 hours to allow the flavours to get to know each other and for the dessert to set.
- To serve, cut slices with a wet knife on the cocoa lines between the fruit and nut piles, and place on a plate. Dust with some icing sugar, and maybe a bit more cocoa.
