TIRAMISU
1 pkt dry Ladyfingers (spongefingers)
450ml strong coffee, cooled
5 egg yolks
110g sugar
55ml straga/ dark rum/40g
500g Marscapone (1 large tub)
225ml double cream,
Cocoa for dusting.
Serves: 8/10
Source:Guiliano Hazan
METHOD
Dip sponge fingers in coffee (sugar side up),for 1-2 seconds and cover the bottom of a serving dish.Spoon over the rest of the cold coffee.
Ribbon yolks and sugar till thick, add liquor,, beat in.
Then add marscapone, mix this in carefully, do not over mix or marscapone will break. There may be some lumps of Marscapone these will not matter in the long run.
Whip the cream until soft peaks (chantilly stage). Fold in cream, carefully as this occurs the mix will thicken and become perfect for tiramisu.
Spoon over the sponge fingers, dust top with cocoa.
Chill till set.
