Tiramisu is made up of multiple layers, similar to a trifle, to achieve a thick and creamy pudding.
Traditionally, it is formed of ladyfinger pastries dipped in coffee layered with a whipped mixture of eggs, sugar and mascarpone flavoured with cocoa.
Over the years it has been adapted and changed, but you can’t beat a classic tiramisu.
According to James Martin’s recipe: “Tiramisu is a perma fave and so easy to make. This recipe serves eight to 10 people so is perfect for serving up on Christmas Day.”
It is also a perfect pudding for a date night in with plenty of leftovers or for a dinner party.
Ingredients:
Six egg yolks
100g caster sugar
One litre of double cream, whipped cream
100ml whisky cream liqueur or whisky
100ml espresso coffee
40 sponge fingers
One tablespoon of cocoa powder
Chocolate, to grate
Method:
To make the sabayon, start by whisking the egg yolks and sugar over a pan of boiling water in a large bowl until it begins to ribbon.
Cool slightly before carefully folding in the whipped double cream until it becomes one.
Then, mix the whisky or liqueur and coffee together, dipping the sponge fingers quickly in and out of the mixture.
Once this has been done to all 40 fingers, layer up the dipped sponge fingers into a dish and spoon over the cream mix.
Once complete, dust with cocoa powder, sprinkle over the grated chocolate and chill in the fridge.
For the best results, it is recommended to leave the pudding for at least six hours in the fridge before serving.
This time allows the ladyfingers to soak up flavour and moisture from the coffee and filling.
It can also be made one to two days in advance as long as it is kept refrigerated until ready to serve.
It can then be kept in the fridge for a couple of days as leftovers if there are any.
