“I have measured out my life with coffee spoons.” - T. S. Eliot
A sweet treat for Food Friday today. This is a dessert we often have if we go out to dinner in Lygon St, Melbourne's “Little Italy”. There so many Italian restaurants there, that for one to survive it needs to be excellent. This means the food is worth eating in almost any one of them! Tiramisu is on the dessert menu of all of them!
6 egg yolks
1 1/4 cups (250g) caster sugar
300g mascarpone cheese
2 cups (500ml) thickened cream
4 packets (each approx 180g) sponge fingers
4-5 tablespoons coffee flavoured liqueur
1 teaspoon cocoa, for dusting
30g dark chocolate
Combine egg yolks and sugar in the top of a double boiler or bowl over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon coloured.
Add mascarpone to whipped yolks. Beat until combined.
In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Split the sponge fingers in half and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the mascarpone filling over the sponge fingers.
Repeat sponge fingers, coffee liqueur and filling layers. Decorate with cocoa and chocolate curls. Refrigerate for several hours or overnight.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate.
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