A Giant Tiramisu
This is Lauren's Tiramisu. It is a triumph. Fits our Giant Nesting Bowl, gives about 40 good portions (1 portion equals a well filled Feldspar ice cream bowl)
Ingredients
10 egg yolks
8 egg whites
150g golden caster sugar
5 x 250g tubs of mascarpone
About 60 savoiardi (sponge fingers)
About 900ml of good quality strong coffee (we like a medium roast Brazilian, nice and chocolatey)
About 9 tbsp of dark rum
Cocoa powder to finish
8 egg whites
150g golden caster sugar
5 x 250g tubs of mascarpone
About 60 savoiardi (sponge fingers)
About 900ml of good quality strong coffee (we like a medium roast Brazilian, nice and chocolatey)
About 9 tbsp of dark rum
Cocoa powder to finish
Note: It's worth making your tiramisu at least a few hours ahead of time (even overnight) to allow all the flavours and textures to really get to their best!
Method
Start by making your coffee, so it can cool down a little before you use it. We used our 1L cafetiere to brew our coffee - and suggest using 90g of ground coffee and 900ml of water. Once brewed, pour the coffee into a large tray or shallow dish. Add the rum and give it a stir.
In a large mixing bowl, whisk together the egg yolks and sugar until they have thickened into a pale mousse. In a separate (large) bowl, stir the mascarpone to soften it. Add a few spoons of the egg & sugar mixture to the mascarpone and give it a good stir to soften it.
Gradually add the rest of the egg & sugar mix to the mascarpone, mixing well between each addition. In another bowl, whisk the egg whites to soft peaks. Gently fold the egg whites into your mascarpone mix, in several additions, and then pop the bowl to one side.
One by one, dip a sponge finger into your coffee & rum, laying it flat and quickly flipping it over, then transfer into the base of your Giant Nesting Bowl. Repeat this process until the bottom of your bowl is filled with a single layer of sponge fingers.
Spoon over about half of your mascarpone mix, and lightly spread out until the sponge fingers are covered. Continue dipping sponge fingers into the coffee & rum, placing atop the mascarpone layer. Spoon the remainder of your mascarpone mix on top and spread out.
Sieve a good layer of cocoa powder on top & store in the fridge until ready to serve.
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