|Keep rolling your biscuits (they see me rollin’, they hatin’!) until you have a neat layer on the bottom of your pan. Once again, excuse the ugliness of the plastic wrap. I am lazy.So that’s the first layer done. Time to move on to the zabaglione!|
|With your whisk lurking menacingly above your yolky mixture, spoon in the mascarpone cheese. It’s all good, believe me. Scrape that container down!!! You don’t want to waste any of that heaven-in-a-carton.|
Adapted from Nigella Lawson
- 175 ml freshly brewed espresso
- 200 ml Kahlua
- 1 x 200g packet of savoiardi/ladyfinger biscuits
- 2 eggs
- 25 g caster sugar
- 250g mascarpone cheese
- Cocoa powder OR chocolate chips and whipping cream
- Mix together 175 ml espresso and 125 ml Kahlua.
- With quick movements, roll and soak ladyfingers in spiked coffee mixture and arrange into a layer on the bottom of a loaf pan.
- Separate the eggs, discarding one egg white. Whisk together two egg yolks and sugar until thick and pale yellow.
- Stir in remaining Kahlua (or rum/brandy). Add 250g mascarpone cheese and whisk until mousselike in texture.
- In a clean, separate bowl, whisk single egg white until thick and frothy. Fold egg white into mascarpone mixture using a metal spoon with a figure-eight movement.
- Layer 1/3 of zabaglione onto the layer of soaked ladyfingers. Keep alternating layers between biscuit and zabaglione until 3 layers has been completed.
- Sift cocoa powder onto topmost layer OR create a thin chocolate ganache and pour onto the top.
- Cover and refrigerate for at least 6 hours. Do not leave for more than 2 days as the tiramisu will turn soggy!
Serves: 1, haha! I’m kidding. Serves 6-8.