Amy recipe blog: A-mazing tiramisu – Flintshire Chronicle


After a recent purchase of coffee infused dark chocolate beans at the highly acclaimed Rococo chocolates that now lays residence in our very own Chester Grosvenor I was inspired to make the Italian great that is tiramisu.

I could of quite easily made this in one of my under used martini glasses (bought specially one year for a chocolate mousse) but being of Italian origin this dessert is not meant to be proportionally sacrificed into miniscule type glasses but to be romantically layered in a family sized dish.

via Amy recipe blog: A-mazing tiramisu – Flintshire Chronicle.

A –mazing Tiramisu
WARNING – This dessert is highly addictive and utterly persuasive. Self-discipline and obedience may need to be applied.

  • 4 fresh free range eggs – separated
  • 5 tbls caster sugar
  • 250g tub of mascarpone
  • 1 packet of ladies fingers / savoiardi di fonni (available in Sainsbury’s)
  • 200ml whipping cream – whisked until just fluffy
  • Espresso coffee – around 2 cups worth
  • Your choice of spirit – Amaretto, Tia Maria and Vin Santo all work exceeding well
  • Cocoa powder for dusting
  • Chocolate covered coffee beans or dark chocolate gratings to decorate – optional
  1. Start by making the coffee then place it in a shallow dish.
  2. Whisk the egg yolks with the caster sugar for around three minutes or until pale light and creamy.
  3. Add the mascarpone and mix well.
  4. In a separate bowl whisk the egg whites with a pinch of salt until firm and stiff peaks occur.
  5. Take one tablespoon of the egg whites and fold carefully into the egg yolk and mascarpone mix.
  6. Continue to add the rest of the egg whites slowly taking care not to beat out all of the air and fluffiness then add the whipping cream and continue to add in a similar way until all the ingredients are well combined.
  7. Place a layer of the cream into the bottom of your chosen dish then add your chosen spirit to your coffee.
  8. One at a time dip the sponge fingers into the coffee liquor allowing them to soak up some of the liquid then start to form a layer on top of your first cream layer.
  9. Top the sponges with another thick layer of cream and repeat the process until all your ingredients have been used up.
  10. Make sure to finish with a layer of cream then place in the fridge for a couple of hours and allow the flavours to amalgamate.
  11. Once ready to serve dust with the cocoa powder and top with the chocolate toppings.

Be first to comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.