Mascarpone cheese tiramisu

This classic creamy-boozy dessert is everyone's favourite and always such a winner. Absolutely delightful, every single mouth full.

Course Dessert

Cuisine Italian, Ramona's Cuisine

Prep Time 20

Cook Time 0

Total Time 20

Servings

Calories 631kcal

Author Ramona Sebastian

Cost £6

Ingredients

500 g mascarpone cheese (17.64 oz)
300 g sponge fingers (10.58 oz) 1 pack and a half
120 g sugar (4.23 oz) (organic, unrefined)
150 ml double cream (5.07 floz)
60 g chocolate (2.12 oz) (dark and white, chopped)
8 tablespoons cream (Marsala, Brandy, Irish)
6 tablespoons coffee fresh, ground

Metric - US Imperial

Instructions

Start by making the coffee with ½ l boiling water and 90g sugar. Set aside for 5-10 min until it cools slightly. Strain in a bowl and add 3-4 tablespoon Marsala or the brandy. Sometimes I use Irish cream liqueur or amaretti. It really depends on what you have in your bar.
In a bowl, beat the mascarpone cheese and the remainder of the sugar (30g) the remainder of the marsala/brandy/liqueur together. Pour in the double cream and beat further until all becomes nice and firm. Fold in the chopped dark and white chocolate and mix a little more.
Deep 3-4 biscuits at the time into the coffee and line them along the base of the plate/dish you chose to put the dessert on/into.
Spoon in some creamy mixture and arrange into as many layers as you wish by alternating the coffee-soaked biscuits with the cream. Finish by decorating with some of the chopped chocolate or some cocoa powder or even cinnamon if you like.
It is best to leave it for a few hours before serving so that all biscuits become nicely soaked and soft.

Notes

To make a non-boozy tiramisu use any smashed fresh fruit like raspberries, strawberries or, passion fruit, mango, pineapple for a more exotic taste. I have even made it with apricots and cherries. Deliciousness.

Enjoy!

Nutrition