Desserts · Recipe No. 67
Tiramesu
Tiramesu made with egg, caster sugar, plain flour and vanilla essence. The recipe serves 8; change the portions and units below and the amounts update.
- Serves 8
Method
TO MAKE ITALIAN SPONGE: Beat egg yolks and sugar until lemon coloured.
Fold in the sifted flour, fold in stiffly beaten egg whites.
Add Vanilla essence & lemon rind stirring in gently.
Bake in 25cm tin for 35 mins in moderate oven. Cool & split in half,.
To make filling:
Mix sherry/marsala with marscapone/cream cheese and sweeten with icing sugar.
Mix Tia Maria and coffee and sprinkle half over bottom sponge.
Spread with 1/3 cream cheese mixture, and place second half sponge on top.
Repeat procedure spreading cream cheese over sides of cake as well.
Sieve a thickish layer of cocoa powder over the top and transfer to serving plate.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- You do not have to make your own sponge, sponge fingers especially savioardi will do.
- Make sure sponges are well soaked. Brandy or Rum can be used instead of Tia Maria.
- Add whipped cream or egg whites to the mixture will lighten it.
- Crumble meringues can be added to give crunch.
Shopping list for 8 portions
Fruit & veg
Dairy & eggs
Baking
Wine & drinks
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Tiramesu”.