Tiramisu

{Subtitle}

Name	Tiramisu
Origin	Italy
Type	Dessert
Cook	Ron van der Wal
Notes	Contains some sugar
Trivia	Apparently, this was called Zuppa Inglese in 19th century Italy because it was such a favourite with the English society living in Italy at the time. Hasn't done much for English mainstream cooking, though...

Ingredients (serves 6)

300 g dark chocolate (70% or more — most supermarkets have this in their "home baking" section)
400 Mascarpone cheese
150 double cream
300 ml black coffee, cooled
Optional: 50 g caster sugar for the coffee
6 tbsp dark rum or brandy (alternative: use some rum or brandy essence, also available from supermarkets — contains no alcohol)
36 sponge fingers (cookies; if you can't get them, try some other kind of sugar-coated biscuits)
some cocoa powder

Preparation

Melt the chocolate "au bain marie" (in a bowl over a pan of simmering water).
Whip the cream until it just holds, then mix with the mascarpone in a large bowl. Add the molten chocolate and mix thoroughly.
Mix the coffee and rum (or rum essence) and stir into the chocolate mixture.
Build the tiramisu by alternating layers of cookies with the chocolate mixture, starting and ending with a layer of cookies.
Place the tiramisu for at least 1 hour in the fridge to chill. Serve dusted with cocoa powder.


	Copyright © 1999-2000 Anne-Wil Harzing and Ron van der Wal. All rights reserved. Legal notices and colophon. This page was last modified on 7-11-99 19:03