Yesterday I posted the recipe in Romanian and I’ve decided that today I would post it in English. But it is not to be my first post for today, because I’ve had the nice surprise to read it on my nice colleague’s blog about my blog. Check this out, but only if you know Romanian:
Back to my tried and tested recipe, I have to add that it is not just any Tiramisu, it is a very special, exquisite one made by Heston Blumenthal. If you check Wikipedia you will find very interesting things about him.
Here is the recipe, taken from “The Sunday Times” some years ago. My intention is to make it again for this Easter and here is the proof.
The key element here is the chopped chocolate – choose a good-quality one that you really want to eat.
Serves 4 (but you will probably want it all for yourself)
- 75-100 g good-quality chocolate (my fav is one with at least 70% cocoa) (you can always add more chocolate, like 2 bars or as my blue flower would say, a box 🙂 )
- 50 g unrefined caster sugar or just brown or plain sugar if you can’t find caster
- 235-250 ml double cream, chilled
- 265 g mascarpone
- 300 ml black coffee, cold and fairly strong
- 4 tbsp (or to taste) Marsala or amaretto (if you don’t have any, any liqueur will do as long as you think it goes with the taste of Tiramisu) (optional)
- 125 sponge fingers
- cocoa powder
- Chop the chocolate with a knife, or if you prefer, you can grate it, then leave it in a cool place. I prefer grating it (it is quicker) or use the food processor.
- Dissolve the sugar in 100 ml of the double cream over a gentle heat, then set aside to cool. Lightly whip the remaining cream over a gentle heat, then set aside to cool. Lightly whip the remaining cream in a cold bowl and set aside.
- Work the mascarpone with a spoon until it has loosened up a little, then carefully incorporate the whipped cream and the cooled sweetened cream. Add 4 tbsp of the coffee to taste – more if you prefer. It is important to add enough to get the flavour you want, but not so much that is loosens the mix.
- Pour the rest of the coffee and the alcohol, if using, into a flat-bottomed bowl large enough to lay the fingers in. Place a few fingers in the coffee mix and turn over a few times – they need to be soaked. Place on a plate and repeat until all fingers are done. If necessary, make more coffee.
- Once soaked, place enough fingers in the bottom of a serving bowl to form a single layer. Spread a third of the cream mixture over them and smooth out, then sprinkle with some cocoa powder and a third of chocolate. Repeat until all the cream is used up. You should have three layers of cream and three of the cocoa-chocolate mix.
- Place in the fridge for a couple of hours. Just before serving, generously dust with cocoa powder.
PS: don’t eat it all at once, indulge for a couple of hours, SAVOUR it!