Wednesday, 14 March 2018

Tiramisu Veloce, Quick Tiramisu

I love an Italian classic dish. When I go to an Italian restaurant I usually order a dessert. Sometimes I'll order a tiramisu or a lovely sharp tart. The best tiramisu I ordered was in Milan, it had the perfect combination of alcohol, sponge fingers, mascarpone cheese and chocolate. As much as I love tiramisu, I've never actually made it at home. Until now, that was in part due to WH Smith selling a number of cookery books, including Jamie's Italian for £3. Flicking through the cookery book I was inspired by a number of desserts but I was eager to try this quick tiramisu. I fancied a quick dessert with minimal effort and this recipe certainly does the trick. The flavour of the coffee and orange zest was strong, but me being a lover of a strong hit, I added a couple of tablespoons of rum which I felt enhanced the flavour. 



Ingredients
15 sponge fingers
285ml pint good strong coffee, freshly brewed
4 tablespoons caster sugar
500g mascarpone
2 vanilla pods
140ml pint vin santo or sweet cherry
zest and juice of 1 orange
100g best-quality dark chocolate

Method
Get yourself a medium deep bowl or dish about 20 to 25 cm/ 8 to 10 inches in diameter and arrange your sponge fingers snugly in layers on top of each other. Sweeten your coffee with 2 tablespoons of the sugar. Pour the coffee over the sponge fingers, making sure the top later is completely covered - you'll see the coffee being sucked  up the sponge. Wile that's soaking, put your mascarpone into a bowl and whisk it up with the rest of the sugar.

Score the vanilla pods length ways and scrape the seeds out into the bowl of mascarpone keeping the pods for making vanilla sugar if you want to. Continue whisking and as you do so, drizzle in the vin santo or sherry. You want to get it to a loose, shiny consistency. If it's still too thick you can use a little of the orange juice to loosen it before you squeeze the rest of the juice over the sponge fingers. Smear the vanilla mascarpone over the sponges and either grate over all the chocolate or make shavings using a knife or a peeler. Sprinkle lightly with a little finely grated orange zest and keep in the fridge until you're ready to serve, as it's best serve chilled.

xxx
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