IT is always nice to have a quick and easy dessert recipe that you can whip up in a flash. This recipe for tiramisu is simple and can be put together in about 20 minutes. Best of all there is no cooking involved and should be made at least three hours in advance or best of all the day before you need it. If you want to make it feel a bit more summery then add sliced strawberries to the middle layer of the cream for a surprise when you cut it.
6 egg yolks
100g caster sugar
100ml espresso coffee
200ml dark rum
500g savioardi or sponge fingers
½ tsp. vanilla extract
30g cocoa powder
Start by whisking the egg yolks with the sugar until they have become very light and fluffy. Add half of the espresso and rum and continue mixing on low speed. Add the mascarpone and continue to whisk until the cream is completely mixed and lump free. Finally add half a teaspoon of vanilla extract.
Mix the remaining espresso and rum together in a small bowl. Dip the sponge fingers into the espresso and run one at a time and lay the biscuits on the bottom of a large square glass serving dish. When the base of the dish has been covered with biscuits, then cover the biscuits with a layer of the mascarpone cream mixture. Then add another layer of soaked biscuits and a further layer of cream.
Break the biscuits in half to make sure that there are no gaps in the biscuit layer. Traditionally tiramisu should have only two layers, but this recipe is a variation on the original, so it does not matter if you go to a third layer.
Dust the top of the cake with sieved cocoa powder and place into the fridge overnight to set.
Serve with a good dollop of vanilla cream or ice cream.