Tiramisu made in the traditional manner, without alcohol, is totally acceptable for breakfast.
I’m astounded that I’ve never written about tiramisu. I apologise most sincerely. This should cheer us all up (the literal translation). It is by far my favourite dessert – when done well – and this particular recipe is an absolute pearler. The origins of tiramisu are fairly recent – it seems to have originated from the Veneto region in Northern Italy in the 1960s. Countless variations exist, but I prefer it done as traditionally as possible, with no booze (uncharacteristic of me), and in a single layer, but do several layers if you prefer.
Enough said. It’s totally acceptable for breakfast – and at the moment, why the hell not?
Prep time: 35 mins, plus a few hours chilling time
Cook time: Zilch
3 eggs, separated
1¼ cups icing sugar, sifted
1¾ cups mascarpone
1 × 200g pack of Savoiardi biscuits
1-2 cups good strong black coffee, cooled
2tbsp good dark cocoa
* Recipe: Sam Mannering’s peach galette
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* Recipe: A decadent tiramisu cake
Mix the egg yolks and icing sugar together until smooth, then follow with the mascarpone and combine well.
Take a serving dish – I like to do a single layer so accordingly use a large, flat platter, but use a deeper rectangular dish if you want to do multiple layers. Quickly dip the biscuits in the coffee – just a second or two for each side – and spread in a single layer over the base of the dish. Whisk the egg whites to stiff peaks and fold into the mascarpone mixture. Spread the mascarpone over the top – and repeat if you so wish until you are out of ingredients. Dust the final layer of mascarpone generously with cocoa and then pop in the fridge to chill for a couple of hours at least – or overnight – before serving.
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