Bring a taste of Italy in to your home with this classic Italian delicacy
(makes 6)
Ingredients
3 egg yolks
80ml double cream
50g icing sugar
300g mascarpone
50ml Borghetti Espresso Coffee Liquer
330ml fresh Espresso Coffee
12 savoiardi biscuits (2 per serving)
Method
Start by chilling a mixing bowl. Once the bowl has chilled, use an electric mixer to whisk together the three egg yolks and sugar, for three and a half minutes on a medium setting. Add in the mascarpone and whisk together on a high setting for another five minutes. Once this is done leave it in the fridge to cool for 5 minutes.
Whilst this mixture is cooling, add the fresh espresso & borgetti to a shallow bowl. Take the savoiardi biscuits and dip them into the mix for two seconds on each side.
Fill the Sac a Poche (piping bag) with the chilled mixture. Then, take whatever you are using to serve the tiramisu (we like to use a jar) and layer the savoiardi biscuits and the marscapone mixture. Put the savoiardi biscuits in first then use the sac a poche (piping bag) to layer on the rest. You should have enough to do three layers (depending on the size of your jar).
Don’t worry if you don’t have an electronic mixer - a hand one will do just fine! Just make sure you don’t over mix, or it might end up too dry!
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