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Lisa Marriott’s "Guaranteed" Tiramisu

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Recommended Recipe: BelGioioso's Tiramisu recipe

Lisa Marriott of York, UK, writes: "You may not realise this but the English, while not contributing a great deal to world cuisine are great at puddings! I know that Tiramisu is Italian, but creme brulee (despite its name) is English, as are all the great puddings, English trifle another good one ... I could go on." We thank Lisa for this contribution. (We have provided the US equivalent of the metric measurements here, but they are only approximate.)

Ingredients

• EGGS, 4 separated
• ICING SUGAR, 100 grams (about a quarter-cup)
• MASCARPONE CHEESE, 500 grams (about a pound)
• STRONG COFFEE, 125 ml (about 4 oz. or a half-cup)
• AMARETTO, 20 ml (Arametto is best; if not available, use brandy) (about 1-1/2 tbs.)
• SPONGE CAKE or LADYFINGERS, 200 grams (about a half-cup)
• BITTERSWEET CHOCOLATE, 2-1/2 oz. grated
• COCOA POWDER, 3 tbs

Directions

1. Spread out the sponge fingers on a tray, and brush with the coffee using a pastry brush, until soaked but not soggy (you should be able to hold it without it collapsing).
2. Mix egg yolks with the icing sugar and the amaretto, whisk (with electric whisk) until light and creamy (the color of the mixture should lighten).
3. Stir in the mascarpone into this mixture.
4. Whisk the egg whites until they form stiff peaks(you should be able to turn the bowl upside down and the whisked egg whites not slip out).
5. Gently but thoroughly fold into the mascarpone mixture.
6. In a glass dish (preferably square/oblong) put alternate layers of cream mixture and biscuit - starting and finishing with the cream mixture.
7. Leave for at least 3 hours to chill in the 'fridge. Preferably overnight.
8. Dust the top with cocoa powder.
9. Eat and get fat!