I developed this recipe many years ago when I was living in Japan, and it has two particularities:
it is made with cream instead of mascarpone (which was difficult to find then, but then became my signature dish - thus the name!) and the topping is not cocoa but Italian ground coffee. I also like to use whisky, good quality, it makes all the difference!
Tiramisù di Alessandra
3 free range eggs, separated
1 tbsp plus 1 tsp sugar
15ml espresso coffee
20 (1 x 250g packet) savoiardi or sponge biscuits
espresso coffee powder for dusting (or cocoa)
Beat the egg whites into stiff peaks. Lightly whip the cream, then fold in the eggs whites and beat together for a few seconds. In a separate bowl beat the egg yolks together with 1 tbsp of sugar until runny. Add to the cream and egg white mixture and beat again for a few seconds, In a wide soup bowl mix the espresso coffee, whisky and the remaining sugar and quickly dip the savoiardi biscuits, sugary side only, in the liquid. Arrange the biscuits soaked side up, in a 5cm deep 20x20 serving dish. Spoon over a little more coffee liquid if the biscuits look dry. Spread hald of the cream mixture over the biscuits and repeat with the remaining ingredients, Bang the dish on the working surface to remove any air bubbles in the dessert and refrigerate for at least 4 hours, preferably overnight,. One hour before serving dust with plenty of ground Italian espresso coffee (or cocoa). Refrigerate again, cut into squares and serve.
Recipe by Alessandra Zecchini ©, from the book Sweet As…easy to make desserts and baked treats, New Holland Publishers NZ
Photos and Recipes by Alessandra Zecchini ©
I like to enter this post for Sweet New Zealand #39, the blogging event open to every one blogging in NZ, and all the Kiwi bloggers living overseas! This month of September is hosted by Lesley at Eat, etc.. Click here to enter! And let me know if you are keen to host Sweet New Zealand in November!