Bitton's Tiramisu

Bitton's Tiramisu

Serves 6
Tiramisu is Italian for ‘pick-me-up’. A dessert made of coffee-soaked biscuits covered in rich custard cream. It is also my way of showing the Italians that the French can do this with style. This is a quick and easy dish that has everything to make a delectable dessert — coffee, cream, biscuits.

Serves 6

INGREDIENTS

  • 80 g pure icing sugar
  • 3 free-range or organic egg yolks
  • 250 g mascarpone cheese
  • 1 free-range or organic egg white
  • 4 tablespoons powdered chocolate
  • 2 teaspoons warm water
  • 1/2 to 1/4 cup strong black coffee or espresso, cooled plus extra for drizzling
  • 12 savoiardi (sponge) biscuits, cut in half crossways
  • 6 teaspoons each of powdered chocolate and sifted icing sugar, to serve

METHOD

Beat together the icing sugar and egg yolks until thick and pale. Fold in mascarpone until mixed through. In a separate bowl, whip the egg white until soft peaks form, then fold into the mascarpone mixture. Set aside.

In a small bowl, combine powdered chocolate and warm water to create a ‘chocolate’ sauce. Drizzle this on the inside of the serving glasses.

Pour the cooled coffee or espresso into a shallow dish. Soak each savoiardi biscuit in the coffee. Place biscuits in the bottom of six latte glasses. Top with mascarpone mixture, filling up two-thirds of the glass.

Add more soaked biscuits, followed by the rest of the mascarpone mixture. Smooth the top and place in the fridge to set for a minimum of 1 hour.

To serve, sprinkle the tops of the tiramisus, half with powdered chocolate and the other half with sifted icing sugar.