Tiramisu

Tiramisu translates as pick me up. Whether the name derives from the addition of caffeine or simply the pleasure of something sweet and creamy is a matter of debate. The origins of this dessert are also the subject of fevered discussion in certain circles. However, what is not in doubt is that when this is on the table, the more serious business of eating leaves little time for idle historical chat.

Serves 4-6

Ingredients

• 125g pack sponge fingers (about 20)
• 150ml / quarter pint very strong, cooled black coffee, preferably espresso
• 2tbs brandy
• 2tbs dark rum
• 250g Mascarpone cheese (recipe doesn’t work well with anything else)
• 50g / 2oz icing sugar, sieved
• few drops of almond essence
• few drops vanilla essence
• 150ml / quarter pint whipping cream

to decorate

• 2tsp cocoa powder, sieved
• 30g / 1oz plain chocolate, grated

Method

1. In a glass dish about 50cm deep, arrange half the sponge fingers in a single layer, breaking up to fit if necessary.
2. Mix the cooled coffee, brandy and 1tbs of the rum, and pour half evenly over the sponge fingers.
3. In a bowl, mix the Mascarpone, icing sugar, remainder of the rum and the essences. Stir in the cream and mix well. Pour half of this mix into the serving dish over the sponge fingers.
4. Cover with the remaining sponge fingers and coffee mix, top with the cheese mixture and smooth over.
5. Cover, and chill for at least 3-4 hours. Decorate with cocoa powder and chocolate before serving.

From Julia M.

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