Servings: 6 people
Equipment
- Electric Beater
- Utensils
Ingredients
- 2 Large Eggs ( free-range )
- 2 tbsp Caster Sugar
- 250 g Mascarpone Cheese ( full-fat )
- 125 ml Coffee ( brew 4 heaped tsp instant coffee in very hot water )
- 60 ml Irish Cream Liqueur
- 18 Ladyfingers ( a 200g packet will be plenty )
- 1.5 tbsp deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 1 tbsp Grated Chocolate
- 6 Guylian 6-Piece Chocolate Sea Shells Original Praliné ( to decorate )
Instructions
- Whip the egg whites until fluffy.
- Use the same beaters to whip the egg yolks and sugar until very thick, creamy and pale. They are whipped sufficiently when a trail remains for a few seconds after the mixture falls off the whisk (this may take 4-5 minutes).
- Stir the mascarpone to loosen it, then add to the egg yolk mixture and beat in until just combined (either by hand or using electric beaters on a low speed). Take care not to overbeat as the mascarpone could curdle.
- Gently fold the whipped egg white in using a large metal spoon until no white streaks remain.
- Spoon a little of the mixture into the base of each serving dish.
- Cut the ladyfingers into pieces to fit your serving dishes as necessary.
- Mix the coffee and Irish cream together in a shallow bowl then quickly dip a ladyfinger into the coffee, coating it on both sides (dip for around 3 seconds in total).
- Place the ladyfinger in the serving dish. Continue with more ladyfingers until the base is covered.
- Top with a little more of the mascarpone mixture then add another layer of ladyfingers, dipping them in the coffee mixture as before.
- Repeat once more, spooning the remaining mascarpone mix over the top and spreading out to level it.
- Cover and refrigerate for at least 6 hours, but preferably overnight.
- When ready to serve dredge each tiramisu generously with sifted 1.5 tbsp deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder then scatter grated chocolate over the top and add one of the 6 Guylian 6-Piece Chocolate Sea Shells Original Praliné.