Tiramisu
Tiramisu
SERVES 10
PREP TIME 20
DIFFICULTY Easy
| 500g | Mascarpone cheese |
| 4 | Egg yolks |
| 140g | Granulated sugar |
| 1tsp | Salt |
| 375g | Versatié®, whipped |
| 2 Packets | Finger biscuits |
| 1 ½ Cup | Espresso / strong brewed coffee, cooled |
| 1tbsp | Sugar |
| 30ml | Dark rum (optional) |
| 20g | Cocoa powder |
- Whisk the egg yolks and sugar over a double boiler until pale, thick and the sugar has dissolved and slightly increased in volume.
- Remove from the heat and continue whisking until the ribbon stage has been reached.
- Allow the egg mixture to cool, then gently mix in the mascarpone until smooth. Do not overmix.
- Fold in the whipped Versatié® and vanilla essence in three stages, ensuring the mixture remains light and airy.
- In a separate bowl, combine the espresso, 1 tbsp sugar, and alcohol (if using). Allow the mixture to cool completely.
- Quickly dip each finger biscuit into the coffee mixture (about 1 second per side) then layer half in a 20 × 20 cm square dish.
- Spread half of the mascarpone mixture over the finger biscuits and lightly dust with cocoa powder.
- Repeat the layering with the remaining finger biscuits and mascarpone mixture.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, for best results.
- Dust with cocoa powder and enjoy.
