Classic tiramisu

Name: Classic tiramisu
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 200 ml coffee made with 25g Lavazza Espresso Italiano Ground Coffee; 4 tbsp dark rum; 4 tbsp Cantine De Vita Marsala Dolce; 175 g pack sponge fingers; 4 British Blacktail Free Range Medium Egg yolks; 1 tsp vanilla bean paste; 100 g caster sugar; 250 g mascarpone; 3 British Blacktail Free Range Medium Egg whites; 2 tbsp cocoa powder; 50 g chocolate coated nibs, to decorate (optional)

This recipe is the perfect balance of coffee, creamy filling and alcohol. The cocoa nib topping provides great texture, but you could replace it with finely chopped dark chocolate or leave it out completely if you prefer.

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Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook-
Total time20 mins
Pluscooling and chilling

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200ml coffee made with 25g Lavazza Espresso Italiano Ground Coffee
4 tbsp dark rum
4 tbsp Cantine De Vita Marsala Dolce
175g pack sponge fingers
4 British Blacktail Free Range Medium Egg yolks
1 tsp vanilla bean paste
100g caster sugar
2 x 250g mascarpone
3 British Blacktail Free Range Medium Egg whites
2 tbsp cocoa powder
50g chocolate coated nibs, to decorate (optional)

Combine the coffee, rum and Marsala in a shallow bowl. One at a time, dip roughly half the sponge fingers into the mix for just long enough to become heavy but not fully saturated. Line them up at the bottom of a serving dish (approx 25x15x5cm) to completely fill the base. Set aside.
Put the egg yolks, vanilla and caster sugar into a large mixing bowl and beat with an electric hand mixer for 3 minutes, or until it becomes aerated, pale and leaves a ribbon from the whisks when you turn them off and pull them out of the bowl.
Beat in the mascarpone for 3 minutes until airy (the mixture will be quite runny but don’t worry), then clean the beaters, put the egg whites into another large bowl and whisk to stiff peaks.
Spoon a little egg white into the mascarpone mix to loosen, then carefully fold in the remaining whites in three additions, using gentle figure-of-eight motions and trying not to knock any air out. Spread half this mixture over the biscuits, then sift over 1 tbsp cocoa.
Dip the remaining sponge fingers – you may not use all the coffee – then arrange on top of the cocoa. Spread over the remaining mascarpone mix, sift over 1 tbsp cocoa and scatter with the cocoa nibs, if using. Chill for at least 3 hours, or preferably overnight, then remove from the fridge at least 1 hour before serving, to take the chill off.

Typical values per serving when made using specific products in recipe