CELEBRATION TIRAMISU (part 2)
November 21, 2011 in Desserts
No meal is complete without a pudding be it hot or cold – and for those with a sweet tooth a decadent tiramisu can be irresistible .To continue with my previous post – my friend, Joey, made this rum flavoured Celebration tiramisu – perfect for the festive season .This recipe is from Jenny Morris’ new cookbook and to quote her – “this yummy tiramisu works like a dream for a festive celebration when you want to serve a dessert that looks and tastes special. I make it in a round cake tin and decorate the top with chopped preserved figs, cherries, chopped chocolate and a light dusting of coca powder”.
This dessert is sinfully delicious and most certainly special.
An elegant setting.
2 cups strong, black coffee
½ cup dark rum, or more according to taste
4 eggs, separated
¼ cup castor sugar
500g mascarpone cheese
1cup cream, whipped
1 large vanilla sponge cake, cut into fingers
1 cup glace cherries, halved
1 cup chopped toasted almonds
1 cup chopped preserved figs
2 teaspoons dark cocoa powder
some chopped chocolate
Mix together the coffee and the rum. Set aside to cool.
Using an electric beater, beat the egg yolks and sugar for about 3 minutes until the mixture is thick and pale.
Now add the mascarpone and beat until just combined. Using a metal spoon, fold in the whipped cream.
Beat the egg whites until they form soft peaks. Fold quickly and lightly into the cream mixture with a metal spoon.
Now dip half the cake fingers, one at a time, into the rum and coffee mixture. Drain off any extra liquid and arrange the cake fingers in the base of your serving dish (20cm x 25cm springform cake tin). Spread half the cream mixture over the dipped cake fingers.
Mix the fruit and nuts together and spread half the mixture over the cream covered cake.
Now it’s time to dip the remaining cake fingers in the coffee and repeat layering with the cake fingers and cream mixture. Even out the top and dust with cocoa powder.
Place the rest of the nuts and fruit mixture in little piles on top of the tiramisu in the centre. Sprinkle over some chocolate, if you like.
Place the tiramisu in the fridge for at least 4 hours to allow the flavours and the dessert to set.
To serve, cut slices with a wet knife.