Tira-KATE-su

Pic from here

So, I've been AWOL these past few days . . . but I've been BUSY! Friday night was a dinner with all the girls to celebrate my 26th birthday and I had lots to prepare! Had a brilliant night out - champagne cocktails at mine first, followed by pizza up at Jimmies on the Summit at Crafers (it's not just your average suburban pizza house, let me assure you!) and then back to mine for tiramisu. Ah-mazing.

I'll come back to the pizzas later, but for now, let's focus on the heavenly dessert (here's to JC and her seconds!)



Thanks to Gina from work for this recipe - so so so easy and not heavy or too rich like lots of other versions I've tasted.


2 eggs
1 packet of sponge biscuits
150g caster sugar
250g mascarpone
about 1/4 cup marsala
espresso coffee

1. Separate the egg whites from the yolk. Beat your whites until stiff. Set aside.
2. Beat your egg yolks and sugar until light and fluffy - it shouldn't be too sugary scratchy when it's ready.
3. Add the mascarpone and the marsala to the egg yolk mixture and stir through.
4. Fold the egg whites into the mascarpone mixture, being careful to keep it light.
5. Meanwhile, brew your coffee and then quickly dip each biscuit, coating both sides lightly, in the coffee.
6. Line the base of your dish with one layer of sponge biscuits, then top with a layer of the mascarpone mix.
7. Repeat with another layer of coffee infused biscuits and then top with the mascarpone.
8. Cover, and leave to develop overnight in the fridge.
9. When ready to serve, top with cocoa or Flake.

Ah-mazing!



And for something a little different, I prepared mine in a Wheel & Barrow glass trifle dish - it was gorgeous arranging the layers upwards rather than spreading it out wider - looked so pretty through the glass. I managed to get to three layers high (doubling the recipe) and then just scooped out serves for the girls rather than slices if it were flat.



And for a decadent touch, our receptionist at work suggested grating roast almond chocolate in between each and every layer. Heaven!

PS. I can vouch for the fact the tiramisu got better with age - tasted twice as good the next night (um, does 3am Sunday morning count as night?) when I polished off the leftovers!