Tiramisu

 This recipe is from SBS:Italian Food Safari
http://www.sbs.com.au/shows/italianfoodsafari/recipes/detail/recipe/9212?s_kwcid=TC|18658|tiramisu%20recipe||S||5833957982
As usual I used less than the recommended amount of sugar. Instead of ground coffee I used grated dark chocolate mixed with roasted wattle seeds and I omitted the strega.

 

Ingredients

3 egg yolks
60g castor sugar
500g mascarpone
40 mL Strega
20 mL Sambucca

1 packet savoiardi biscuits
100g dark chocolate, chopped
1L hot coffee
Ground coffee

Italian Meringue
100mL water
250g castor sugar
125mL egg whites

Preparation

Place the egg yolks and caster sugar in a mixing bowl, and whisk on high speed until pale and fluffy. Add the mascarpone and on a medium speed, whisk until it starts to thicken.  Be sure not to over mix as you may split the mascarpone.

Add the liqueurs and mix until just combined.  (You may adjust the quantity of liqueur according to personal taste).  Place to one side and make the Italian meringue.

Add the water to a clean, grease free saucepan, then slowly add the sugar making sure that all the grains get wet. Place over a medium heat and bring to soft ball stage. 


Making sure that your mixing bowl is completely grease free, place in your egg whites and whisk on high speed until they start to become white and fluffy. As your egg whites reach medium peak, start to slowly add your hot sugar.  Once all the sugar has been added, continue to whisk until the Italian meringue has completely cooled.

Take your Italian meringue, and carefully fold into the mascarpone mix.  Taste, and adjust the amount of liqueur if necessary.


Take your sponge finger biscuits, and soak in the coffee, a few at a time. Give the biscuits a light squeeze to remove any excess coffee.  (Try not to soak your biscuits all the way through.  There should still be a little portion in the middle that has not been soaked in the coffee).

Line your bowl with the biscuits.  Once the bowl has been completely covered with the biscuits, sprinkle with a little of the chopped chocolate.

Add a little of the mascarpone mix, coming up the bowl, one third of the way.  Cover with some more of the coffee soaked sponge finger biscuits, and sprinkle again with the chopped chocolate.  Place some more mix onto the sponge finger biscuit, coming up another third of the way up the bowl.  Repeat this process once more, levelling out the mix with the top edge of the bowl.

Place in the fridge, and allow the tiramisu to become firm enough to cut, minimum 2 hours.
Just before serving, sprinkle the top with freshly ground coffee.