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Recipe: Tantalising tiramisu

NEIL PERRY
Last updated 05:00 05/02/2013
DessertStandard
TIRAMISU: Try serving in a martini glass for something a little more special.

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NEED TO KNOW

Main ingredient Chocolate
Type of dish Baking
Course Dessert
Cooking time 30 min - 1 hour
Serves/makes 8 - 12
Special options Nut-free

Rum, espresso, sponge finger biscuits and chocolate make a delectable combination in this decadent tiramisu.

300g caster sugar
90ml water
3 large egg whites
750g mascarpone
160ml espresso coffee
50ml rum
200ml marsala
24 Italian sponge finger biscuits
pinch Dutch cocoa
20g quality dark chocolate, finely grated

1. Combine sugar and water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil, then boil without stirring for 2-3 minutes until syrup has reached 112°C on a sugar thermometer.

2. Whisk egg whites in the bowl of an electric mixer until foamy, then, with motor running, gradually pour in sugar syrup and beat until mixture becomes thick and glossy.

3. Using a hand whisk, whisk 1/4 of the egg whites into the mascarpone to loosen, then whisk in remaining egg whites until combined.

4. Combine the coffee, rum and marsala, then dip biscuits in mixture, turning to coat both sides.

5. Place a layer of biscuits over the base of a 24cm square tin, approximately 4cm deep. Spread with half the mascarpone mixture, sift half the Dutch cocoa over and scatter with half the grated chocolate. Top with another layer of dipped biscuits, then remaining mascarpone and scatter with remaining sifted cocoa and grated chocolate. Cover and refrigerate for at least 6 hours or until firm.

To serve, use a large spoon to scoop out portions, and place into a white bowl.

HOT TIPS

• For something a little different, you can prepare the tiramisu in individual coffee cups or martini glasses.
• Use a vegetable peeler to achieve long curls of chocolate for a garnish on top.

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- Sydney Morning Herald

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