TIRAMISU - Ingredients
Tiramisu
Serves: 6
Cooked: no cooking
Preparation time: 20 minutes
Setting time: 2 hours
250g white chocolate
150ml cream
250g Mascarpone cheese
24 boudoir biscuits
300ml strong coffee sweetened with 1
tablespoon sugar
50g dark chocolate grated or finely
chopped
To serve - sieved icing sugar
1 Melt the white chocolate in a bowl over a pan of water. (Do not put the chocolate
directly into the pan to melt as this will burn the chocolate, it needs the slow even heat
under the bowl of the steam from the boiling water to melt it)
2 Meanwhile whip the cream. Once the chocolate has melted beat in the Mascarpone
cheese and gently fold these into the whipped cream. (folding is a gentle movement by
which two mixtures are incorporated by folding the spoon over and over rather than
beating).
3 Put the sweetened coffee in a shallow dish and dip the boudoir biscuits into it. Make
sure you let them soak for a couple of minutes, they should be soaked right through
with coffee.
4 Put a layer of soaked biscuits into the bottom of 6 glasses or other pretty dishes and
cover with a layer of the cream mixture. Repeat with the biscuits and the cream.
Sprinkle a layer of the dark grated chocolate over the top. Chill in the fridge for at least
2 hours.
5 Cut a disc of parchment (baking) paper the same diameter as your serving dishes
and fold in half. Cut half a heart shape, open up to see the whole thing and place it on
top of your puddings and sieve the icing sugar on top. Once you lift it carefully off you
will be left with a pretty stencilled pattern. Do this before you serve the starters and
keep the tiramisus out of the fridge, but in a coolish place before serving. Keep the
heart stencil till next time.