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Individual tiramisus

<p>Tiramisu is such a decadent and elegant dessert to finish any dinner. What’s great about this recipe is that you can make your own individual servings (a tiraminisu, if you will) – no need to spend time in the kitchen dishing out individual portions. Just place these in front of your guests and enjoy yourself. Adjust these quantities based on the size of your serving glasses.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>100ml espresso (or very strong instant coffee)</li> <li>2 tablespoons coffee liqueur</li> <li>6 sponge finger biscuits</li> <li>2 large egg whites</li> <li>250g mascarpone cheese</li> <li>2 tablespoons honey</li> <li>2 tablespoons marsala</li> <li>Cocoa powder to dust</li> <li>Four glass tumblers or stemless wine glasses</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Make your espresso (or instant coffee) and add the coffee liqueur. Leave this aside in a heatproof jug to cool.</li> <li>Using a hand-held mixer, beat the egg whites until they form soft peaks.</li> <li>In a separate bowl, combine the mascarpone with the honey and beat with the hand mixer. When it’s smooth, beat in the Marsala.</li> <li>Fold the egg whites into the mascarpone mix, a third at a time.</li> <li>Spoon a little of the mascarpone mixture into the bottom. Then break the sponge fingers into quarters and dip them into the espresso, allowing them to soak it up. Lay these on top of the mascarpone and pour any excess coffee over the top. Cover the biscuits using the rest of the mixture.</li> <li>Dust the whole thing with fine cocoa power (push it through a sieve for best results) and serve with an extra half a sponge finger sticking out the top.</li> </ol> <p> </p>

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Tiramisu with berries

<p>Rediscover this decadent Italian dessert with this recipe with a refreshing berry twist. Yum!&nbsp;</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>4 eggs, separated</li><li>½ cup castor sugar</li><li>500g mascarpone</li><li>¾ cup strong black coffee</li><li>¾ cup Marsala wine</li><li>½ pack (250g) sponge fingers</li><li>Cocoa for dusting</li><li>½ punnet strawberries, washed and green part removed</li><li>½ punnet raspberries, washed</li><li>½ punnet blueberries, washed</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><ol><li>Place saucepan half filled with water onto the stove and bring to a simmer.</li><li>Combine egg yolks and sugar in a heatproof bowl, sit the bowl on top of the saucepan and whisk until fluffy.</li><li>Add one-third cup Marsala wine, continue to whisk until the mixture forms a ribbon (about 10 minutes).</li><li>Remove the bowl, and set aside to cool.</li><li>Gently fold the mascarpone into the cooled egg mixture.</li><li>In a separate bowl, whisk the egg whites into soft peaks and gently fold through the egg and mascarpone mixture.</li><li>Place coffee and remaining Marsala into a bowl. Briefly dip the biscuits into the coffee mix and lay them into a trifle dish, then layer with the mascarpone mix. Top with another layer of soaked biscuit and so on, finishing with a layer of mascarpone mix.</li><li>Refrigerate for at least two hours, or overnight.</li><li>Before serving, dust with cocoa powder and garnish with fresh berries.</li></ol><p><em>Recipe supplied by <a href="http://eggs.org.au/" target="_blank"><strong><span style="text-decoration: underline;">Australian Eggs</span><span style="text-decoration: underline;">.</span></strong></a></em></p><p><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2014/11/recipe-macaroni-and-cheese/" target="_blank">This mac and cheese recipe is the perfect main to accompany this tiramisu</a>.</span></strong></p><p>&nbsp;</p>

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