Make-ahead Tiramisu
This dessert tastes much better the day after you make it, so it’s good to plan ahead! And less stress on the day of eating!
The thing I find the trickiest is separating the eggs. After that, the recipe is really straightforward.
As it uses raw eggs, do get the freshest you can find and keep it in the fridge!
You will need:
Kettle
Electric whisk
A shallow dish (eg soup dish or a medium bowl)
A medium bowl
A large bowl
A large serving dish/ bowl
Measuring spoons
A tablespoon
Mug or jug and teaspoon (to make the coffee)
Ingredients:
300g mascarpone (or 250g if using a tub – the recipe is forgiving)
3 large eggs, separated
5 tablespoons of caster sugar
A mug of strong black coffee (this can be instant and decaff – eg 3 teaspoons coffee granules to 300ml boiling water)
Optional: 3 tablespoons of marsala wine or sweet sherry
A packet of savoiardi or ladies’ finger biscuits
Cocoa powder for sprinkling (about 3 tablespoons)
Method:
Make the coffee and pour it into a shallow dish to cool.
Whisk the egg whites in a medium sized bowl until they form soft peaks.
In a large bowl, use an electric whisk to whisk the egg yolks with the sugar until fluffy (5 or so minutes) (you can use a manual whisk but this will then take about 10 minutes).
Stir the mascarpone into the egg yolk mixture. Mix thoroughly.
Add the egg whites and mix softly with a spoon. Put the bowl to one side.
Get your dish of cooled coffee and stir in the marsala wine, if using.
Get your serving dish/ trifle bowl ready.
Dip a biscuit in the coffee mixture. It shouldn’t be completely soggy but it shouldn’t have dry bits either. Put the biscuit in the bottom of the serving bowl.
Continue with other biscuits until you have made a layer along the base of the bowl.
Spoon out enough of the mascarpone mixture to cover the biscuits
Repeat this layering until all the ingredients are used up, finishing with a layer of mascarpone.
Sieve the cocoa powder on the final layer of mascarpone. Keep in fridge.