Tiramisu

Ingredients

• 1 packet Italian sponge biscuits
• 160g caster sugar
• 250g fresh espresso
• 3 egg yolks
• 250g Mascarpone at room temperature
• 30ml of grappa
• 300ml Cream
• Cocoa powder

Method

1. Firstly combine espresso with 50g of caster sugar & whisk until sugar has dissolved
2. Whisk cream & sugar in a bowl to firm peaks then set aside
3. Then take egg yolks, 50g sugar & grappa then whisk in a bowl over a pot of steaming hot water until the become light & fluffy with ribbons.
4. Remove egg mix from the heat & gently fold in the mascarpone completely
5. Very gently fold in the whipped cream mix, take a lot of care when doing this step to ensure you do not over work the cream & split the mix
6. Take your large oxo pop top container this is what you will assemble the tiramisu in
7. First off, dip the sponge biscuits into the coffee mixture, literally 3 seconds on each side then lay into the container, do this until you have covered the surface area of the bottom
8. Top with a portion of the mascarpone cream mixture then continue with more sponge biscuits
9. Continue this process until you have used all the cream mixture, ensuring you keep enough for the top layer of the tiramisu

Tips:

Don’t over work the mascarpone mix when adding the cream

Don’t soak the sponge for too long otherwise it will be too soggy