another year older...

It's Mr GluttonousGoat's birthday today. To celebrate, I made him his favourite dessert - tiramisu. I've also dressed it up slightly so it looks pretty and cakeshop ready. I'm quite chuffed with what I produced, and it's also dead easy to prepare. Most of the components come pre-made, it's only the assembly that requires a little effort.

My Sicilian friend from Oz gave me this recipe and it's such a breeze. I'm not sure why a lot of the varieties I have tried were laden with whipped cream (yuck!) or perhaps it's just that whipped cream is a cheaper alternative to mascarpone - resulting in increased profits for the greedy shop keepers who think we can't distinguish the difference!

the necessary ingredients

pavesini biscuits - available at any good italian deli

this is the consistency your mascarpone should look like

start layering - pavesini followed by mascarpone. repeat

keep piling the layers until it reaches the top of the tin

the finished product

This dessert is best prepared 24 hours before you are ready to consume so that the biscuits can soften and the flavours of the espresso and liqueur can be infused into the cake.


tiramisu
created: 14 March 2012


[ingredients]:

• 100ml             double cream 
• 750g               mascarpone
• 9                    egg yolks
• 12 tbsp           castor sugar
• 2 packets        pavesini
• 1 cup              espresso
• 1 cup              coffee liqueur (tia maria, kahlua etc)
•                      cocoa powder for dusting

[method]:

• prepare 1 cup of espresso and allow to cool.
• to the espresso, add the coffee liqueur and stir to mix.
• in a mixer, add the egg yolks and whisk on medium to high speed for about 15 seconds until eggs are mixed. slowly add the sugar and continue mixing until the mixture looks light and fluffy.
• reduce the speed on the mixer to low and gradually add the mascarpone - 1 large scoop at a time. the mascarpone should be smooth and creamy without any lumps (if lumpy, you cannot use the mixture and must discard and start again), set aside until you're ready to assemble the cake.
• using a 20cm round cake tin about 10cm high with a loose bottom for easy dislodgement (or you can use martini glasses if you want to make individual portions), dip one biscuit in the espresso/liqueur mixture and place in tin. ensure that the entire base is covered with the dipped biscuits (refer to the pictures). You only need to lightly dip the biscuit in the liquid as the biscuit will absorb the liquid and expand, otherwise if you over soak the biscuits, the cake will end up too soggy and watery.
• then once the base is covered with biscuits, layer the mascarpone over the biscuits, ensuring all the biscuits are covered and the edges are sealed.
• alternate the layers of biscuits and mascarpone until you reach the top of the cake tin.
• allow to set overnight.
• you can dust cocoa powder over the top prior to serving or decorate with wafer rolls as shown.

serves: 8-10