This classic Tiramisu is made authentically in the Italian way, with espresso & liquor soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish.These can be made as individual portions or in a large dish - adjust the method to your liking
1cupFreshly made espresso coffee, cooled to room temp
A good glug of liquor – Kaluah, Ameretto or Marsala (to your liking)
Approx 6-8 ladyfingers/ sponge fingers per helping : 1-2 packets
Cocoa powder for dusting
In a clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.
In a separate bowl, whip the egg yolks with the remaining 3 tbsp sugar for 2-3 minutes until the egg yolks are thick and pale yellow in colour. Add the mascarpone to the egg yolks and whip until combined. Gently fold the stiff egg whites into the egg yolk mixture and set aside.
In a small flat dish or bowl, combine the espresso and liquor.
Dunk each ladyfinger into the espresso mixture for 3-4 seconds and place into the bottom of a 8x8 dish, or into individual dishes. Don’t let the ladyfinger soak so much that it falls apart, just a short dunk to let it absorb some of the espresso mixture.
Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.
Cover the top of the dish with cling film and let the tiramisu refrigerate for 4-6 hours.
Serve cold, with a light dusting of cocoa on top. Enjoy!
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less