Tiramisu reminds me of my grandmother.
Not because this is her recipe and not because she even HAS a Tiramisu recipe. But rather because it is her favourite dessert to eat.
That said, she doesn’t love mine!
STAY WITH ME.
DO NOT RUN AWAY.
LET ME EXPLAIN.
Despite us sharing a first name, my grandmother and I have quite differing opinions about what makes a cracker of a T-Misu.
Apart from the fact that I prefer a greater ‘mascarpone filling to sponge’ ratio (she likes there to be more sponge) she also finds my recipe “too alcoholic.”
My dad however, who like me ADORES cream, loves the proportions of this dish and agrees the amount of alcohol used is perfect! So it’s all personal taste. At the end of the day, we all prefer to eat different things and that’s cool.
APOLOGIES as well to any Italians who may be offended by this very NON TRADITIONAL egg-free recipe – I really don’t like eating raw egg when I can avoid it so you’ll see there is not a whipped egg white in sight!
I made the recipe snapped below in a very large and deep trifle dish (because I think it looks pretty) but the truth is, in terms of serving and making sure each person receives a similar and consistent portion (relating to filling and sponge ratios) I think a “lasagne” style dish works better despite not being as pretty.
Serves up to 16 (Made in a large Trifle Dish) Alternatively, halve the ingredients to serve 8-10)
- 500g mascarpone
- 2 x 600ml thickened cream tubs
- 50ml Tia Maria
- 50ml Kahlua
- 50ml Frangelico
- 145g Caster sugar
- 550ml coffee (use approx 4 tablespoons instant coffee with 550ml water)
- 350g sweet sponge fingers
- 75g dark chocolate – to grate on top
1) Place the mascarpone, cream and alcohol into the bowl of an electric mixer and mix on low for 90 seconds. Turn the mixer to medium/high and beat together until the mixture resembles whipped cream. Be sure not to whip to BUTTER!