I just love this Italian Tiramisu recipe. It is one of my favorite desserts. It’s not something that you would make often so when you have the chance to taste it, it’s special. I have to be honest, it is fiddly to make, but well worth it. Just assemble the ingredients to start off with and it doesn’t seem as difficult. It can be made a couple of days ahead and stored in the refrigerator. This is handy if you are busy already doing preparations for another dish. You will also have to shop to get some of the ingredients, I know I don’t usually have Mascarpone lying around. However if you enjoy making this, you may like to try making your own Mascarpone one day. Enjoy!
2 tablespoons instant coffee powder
1 ½ cups boiling water
½ cup sweet Marsala wine
1 x 250 g packet sponge finger biscuits
½ cup thickened cream
¹⁄³ cup icing sugar mixture
2 cups Mascarpone cheese
50 g dark chocolate, grated
1 x 150 g punnet raspberries to serve
Dissolve coffee powder in water in a medium bowl. Stir in half the Marsala wine; cool.
Dip half the sponge finger biscuits, one at a time, into the coffee mixture; arrange in a single layer over the base of a serving dish (10-cup capacity).
Beat the cream and the icing sugar mixture in a small bowl with an electric mixer until soft peaks form; fold in the Mascarpone and remaining Marsala.
Spread half the cream mixture over biscuits in dish. Dip remaining biscuits in remaining coffee mixture; arrange over cream layer in dish. Top biscuit layer with remaining cream mixture; sprinkle with chocolate. Cover; refrigerate for about 6 hours, or overnight.
Slice chilled Tiramisu; serve with raspberries.
Tiramisu can be made up to 2 days ahead and kept covered in the refrigerator.
Keep leftovers in an airtight container in the refrigerator for up to three days.