50g icing sugar
250g of mascarpone cheese
24 sponge fingers (boudoir biscuits)
150 ml strong espresso coffee
100ml single cream
A few drops of vanilla extract
50g bittersweet chocolate (60 percent cocoa content is ideal)
25g tablespoon cocoa powder
1. Whisk together the cream and icing sugar until it forms soft peaks.
2.In a separate bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the single cream mixture. Between each addition, beat well until the mixture is smooth before adding more.
3.Then pour the coffee into a shallow dish and then dip the sponge fingers briefly into it, turn them over quickly. They will absorb the liquid very quickly. Layer the desserts by putting the soaked sponge fingers into each glass, followed by a tablespoon and a half of the mascarpone mixture and a layer of chopped chocolate.
4. Repeat the whole process, putting the soaked sponge fingers in next, followed by the mascarpone, finishing with a layer of chopped chocolate and a final dusting of cocoa powder. Cover the glasses with cling film then chill in the refrigerator for at least 4-6 hours and serve very cold.
*You can plate the dessert however you wish, in individual glasses or as a single dessert in a serving dish.
This is not the traditional tiramisu recipe where you use a mixture of eggs and mascarpone. For me the raw egg yolks used in the traditional method leave an unpleasant after taste and lose air very quickly.