TIRAMISU

SERVES 8-10

TIRAMISU-MEANING ‘PICK ME UP’ IN ITALIAN!

INGREDIENTS:
1.5 CUPS EXPRESSO COFFEE (COOLED)
¼ CUP DARK RUM*
40 LADYFINGER BISCUITS (1 PK)
–
1 CUP WHIPPING CREAM
2 CUPS (500g) MASCARPONE
2 EGGS
2/3 CUP SUGAR
1 TSP VANILLA EXTRACT
PINCH OF SALT
–
SPRINKLE OF COCOA POWDER &/OR DARK CHOCOLATE (GRATED)

*RUM ALTERNATIVES: CHOCOLATE LIQUEUR, MARSALA WINE OR BRANDY

UTENSILS:
ELECTRIC WHISK, 3 MIXING BOWLS, MEASURING CUPS, TEASPOONS & TABLESPOON, DISH (eg. 20 X 20CM), GRATER, SIEVE, SPATULA.

METHOD:
PREPARE THE EXPRESSO. ADD THE RUM STIR AND SET ASIDE TO COOL.
IN A LARGE MIXING BOWL, WHISK THE HEAVY CREAM UNTIL IT IS THICK, USING AN ELECTRIC MIXER. (IF THE MIXTURE STARTS TO LOOK GRAINY (SPLIT) STOP IMMEDIATELY, BEFORE YOU ACCIDENTALLY MAKE BUTTER!)
NEXT, ADD THE MASCARPONE AND MIX ON A SLOW SPEED.
NOW SEPARATE THE EGGS. PUT THE EGG WHITE AND YOLKS INTO 2 SEPARATE BOWLS.
WHISK THE EGG WHITES UNTIL THERE ARE PEAKS, THEN ADD THE SUGAR.
ADD BOTH THE EGG MIXTURES TO THE CREAM.  FOLD MIXTURE UNTIL COMBINED, SMOOTH AND A SPREADABLE CONSISTENCY.

ASSEMBLY: -LAYERING THE COFFEE-SOAKED BISCUITS & CREAM MIXTURE IN THE DISH.

DIP THE LADYFINGER BISCUITS, ONE BY ONE INTO THE COFFEE MIXTURE, FOR JUST 1 SECOND. LET THE EXCESS DRIP OFF AND LAY THE BISCUITS NEATLY TO COVER THE BASE OF THE DISH.
USING A SPATULA, SPREAD THE CREAM MIXTURE OVER THE BISCUITS (ABOUT 2CM DEEP)
REPEAT THE DIPPING OF BISCUITS, TO MAKE THE NEXT LAYER, FOLLOWED BY A TOP LAYER OF CREAM- THIS LAYER SHOULD BE NEAT AND FLAT!
NOW PLACE THE TIRAMISU IN THE FRIDGE TO CHILL AND SET OVERNIGHT, OR AT LEAST FOR A FEW HOURS.
BEFORE SERVING, DUST COCOA POWDER, THEN GRATED, DARK CHOCOLATE OVER THE TOP.
DELIZIOSO!

MINDFUL EATING:
CAN YOU TASTE THE BITTERNESS OF THE COFFEE & COCOA, COMPLIMENTED BY THE SWEET MASCARPONE CREAM?