Tiramisu, my way
- 750 ml freshly brewed black coffee
- 2 and one-third tablespoons sugar
- 80 ml brandy
- 6 eggs, separated
- 400 g mascarpone
- Dutch cocoa
- 400 g (about 30) savoiardi biscuits (lady fingers)
This dessert's name comes from the Italian morning ritual of going into a cafe and asking the bartender for a tiramisu - something to "pick me up". A shot of rich, thick "Vov" is poured, made from eggs, sugar and marsala, which gives the drinker energy. The "my way" in the title refers to the fact that the only way to eat tiramisu is for breakfast. It is the only thing you need and it really does pick you up! In Italy, dessert is always enjoyed best when eaten at breakfast.
Method
Combine the coffee, one teaspoon of the sugar and the brandy in a wide bowl and set aside to cool.
Place the egg yolks in a bowl that will fit comfortably over a saucepan of simmering water.
Off the heat, beat the yolks and the remaining sugar with electric beaters for about five minutes, until pale and creamy. Place the bowl over the pan of simmering water and continue beating for another three minutes, or until the mixture doubles in volume. Remove the bowl from the heat and beat a little longer, until the custard cools slightly. Set aside to cool completely, then add the mascarpone, stirring until smooth.
In a separate bowl, beat the egg whites until they hold stiff peaks, then gently fold them into the custard.
Lightly dust the base of a bowl, dish or glasses with cocoa. Soak half the savoiardi biscuits in the coffee one at a time until they are well moistened but not too soft and lay them in the base of the bowl. Dust the biscuits
with more cocoa then spread half the custard on top. Add another layer of moistened savoiardi biscuits and
cocoa, then top with the rest of the custard and a final dusting of cocoa. Cover and refrigerate for at least
five hours. Cut or spoon the tiramisu onto serving plates, dusting with more cocoa if you wish.
Serves 8-12
