Mix-and-match tiramisu

Name: Mix-and-match tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 Essential Free Range Eggs, separated; 100 g caster sugar; 250 g Essential Italian Mascarpone; 150 ml pot Essential Double Cream; 200 ml strong black coffee (we used a cafetière with 2 tbsp Essential Mountain Blend Ground Coffee); 75-100ml marsala (sweet sherry, amaretto, rum or brandy also work well); 175 g pack sponge fingers; 3 tbsp cocoa powder, for dusting

This is one of the most versatile desserts ever: coffee liqueur works well instead of marsala, or make it alcohol-free by upping the coffee to 275ml. Use whatever coffee you have, and swap the sponge fingers for amaretti biscuits or even sliced madeira cake.

Angela Hartnett made this dessert for Nick Grimshaw and guest Hugh Bonneville on episode 12, season 2 of Dish, the Waitrose podcast. It was served after a main course of rosemary & black pepper brined wing rib of beef, plus this selection of delicious sides: sticky pigs in blankets; potatoes dauphinoise; red cabbage & carrot slaw; maple-roast parsnips and carrots; and maple-glazed Brussels sprouts with bacon.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare30 mins
Cook-
Total time30 mins
Pluschilling

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Ingredients

3 Essential Free Range Eggs, separated
100g caster sugar
250g Essential Italian Mascarpone
150ml pot Essential Double Cream
200ml strong black coffee (we used a cafetière with 2 tbsp Essential Mountain Blend Ground Coffee)
75-100ml marsala (sweet sherry, amaretto, rum or brandy also work well)
175g pack sponge fingers
3 tbsp cocoa powder, for dusting

Method

Put the egg yolks and sugar in a large bowl and, using electric beaters, whisk until pale and thick (about 2-3 minutes). When you lift the beaters they should leave a trail in the mixture. In a separate bowl, using a balloon whisk, beat the mascarpone until softened, then use the whisk to gently mix it into the egg mixture until combined. In a large bowl, use the same whisk to whip the cream to soft peaks. In a separate large bowl, use clean electric beaters to whisk the egg whites to stiff peaks. Gently fold the whipped cream into the mascarpone mixture, then fold in the egg whites, incorporating as much air as possible.
Pour the coffee and marsala (or other alcohol) into a wide shallow bowl. One by one, dip the sponge fingers into the mixture until they are a pale brown colour, then use to line the base of a deep 1.2-1.5-litre deep dish. Spread over ¹⁄³ of the cream mixture and a dusting of cocoa. Repeat twice more, omitting the last layer of cocoa. Cover and chill for at least 4 hours (ideally overnight), then dust with the remaining cocoa before serving.