Tiramisù

Chocolate. Alcohol. Fat. Sugar. Caffeine. The five essential food groups in a single dish.

  • 300mL strong coffee (fire up the espresso machine or the mocha pot)
  • 250mL marsala
  • 250g (1 packet) of Savoiardi biscuits
  • 150mL double cream (the more luxuriant the better)
  • ¼ cup icing sugar
  • ½ teaspoon cornflour
  • 250g mascarpone (this is about a standard container)
  • chocolate, strawberries, etc for putting on top

Here’s what you do.

  1. In a bowl, mix coffee and two thirds of the marsala, allow to cool
  2. In another bowl, the cream, the icing sugar, the cornflour, and the remainder of the marsala (Add marsala gradually, otherwise the whole thing separates and refuses to co-operate.)
  3. Dip each of the biscuits in the coffee/marsala mixture (not enough to make them disintegrate) and tightly pack them in a layer at the bottom of a square dish. An 8″ × 8″ × 2.5″ deep dish will accommodate two layers from a standard packet (buy an extra packet in case you need more; the remains can be kept for next time as Savoiardi seem impervious to the passage of time)
  4. Cover with half the cream/marsala mix
  5. Repeat
  6. Cover with grated chocolate – I normally get a couple of Cadbury Flake bars and bash them into submission whilst still in their wrappers
  7. Refrigerate at least overnight before serving

Variation

Make the cream/marsala mix, throw a couple of punnets of chopped strawberries and serve in large wine glasses.

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