My dad loves sugar – I blame him for my sweet tooth – and Tiramisu is amongst one of his favourite desserts. I probably made 50 (and ate) of this tiramisu as a teenager and know the recipe by heart. Which is why I love my tiramisu to be quite sweet and not too bitter or with a strong coffee taste. Depending on how you like your tiramisu, you can reduce the amount of sugar if needed.
If you live in England, you are probably aware of the flour shortage (I have heard that the flour mills can’t cope with that demand) because of the rise of homemade sourdough bread makers and new bakers! What a time to be alive! I find this fact so fun an interesting and it makes me utterly happy. My “mission” in doing what I do – blogging and developing recipes for my online community – is to bring people back into their kitchen and learn how to bake and cook again. Just like my mum and grandmas have done all of their life.
Anyhow, I went a little bit of topic here. I wanted to mention that there is of course no flour in a Tiramisu, making it a fantastic dessert to make in these times. It doesn’t require any particular skills, apart make from making a good coffee and whip egg whites. Adding egg whites to the mascarpone will give you a light and moussy cream, which perfectly balances the coffee flavour. It is best to leave it to set overnight for a perfect Tiramisu, meaning you can do it the night before.
Quantity: For 6 to 8 serving
Utensils: a rectangle tin, electric mixer
- 250g of mascarpone
- 4 eggs
- 1 pinch of salt
- 150g of caster sugar
- 2 small packs of Lotus spéculoos
- 3 espresso coffee (I use Nespresso)
- 1 or 2 tsp of rum
- extra : a couple of cacao powder
1. Separate the egg yolks to the egg whites. Wish the yolks with the sugar, and mix well until the colour changes to a pale yellow, for a few minutes. Add the mascarpone.
2. Add the pinch of salt to the egg whites, and whisk with an electric mixer until soft peaks.
3. Gently add the eggs whites to the mascarpone and reserve.
4. Prepare the 3 espresso and pour un a shallow bowl, along with the rum.
5. Assemble the Tiramisu: un a rectangular tray (20cm) start by laying a couple of table spoon of the mascarpone mix at the bottom. Then dip one spéculoos into the coffee mix for 10seconds, and place on top of the mascarpone mixtures. Cover the bottom of the tray with the dipped spéculoos and cover with mascarpone mixtures. Repeat this step a second time, to get 2 layers of biscuits.
6. Cover the Tiramisu with cling film and keep in the fridge for a few hours or even better over night. Sprinkle with cacao to serve.