I wonder if there’s an underlying reason why my last 3 recipes have all contained alcohol. Perhaps it’s just because of, well, life? In fairness though, I made this tiramisu because my sister requested it for her birthday (happy birthday Nicky!) But this is not about the booze. It’s about the malty, creamy mascarpone filling, the coffee soaked sponge fingers, the little kick from the dusting of cocoa, and the added bonus of some crunchy Maltesers. It is utterly delicious. And, according to one of my taste testers, this tiramisu tastes even better than tiramisu from Italian restaurants!! Winner!!
3 gold strength gelatine leaves
380g thickened cream
250g chocolate biscuits (I used Oreos with the filling removed)
80g butter, melted and cooled
4 large eggs (size 7), separated
165g caster sugar
135g malted milk powder (I used Ovaltine)
300ml strong black coffee, cooled
450g savoiardi (sponge finger biscuits)
2c Maltesers, for decorating, half roughly chopped
Dark cocoa, for decorating
Soak the gelatine in cold water for 5 minutes to soften.
Place 190ml of the cream in a small saucepan over low heat and bring to a simmer. Remove from the heat.
Squeeze the excess water from the gelatine and add it to the cream. Whisk until it has dissolved then cool completely.
Grease a 22cm square baking tin. Line it with 3 layers of Gladwrap, leaving an overhang so you can lift the tiramisu out. If you can find a deep one, great, use that. If not, I highly recommend covering some cardboard strips in Gladwrap so you create a wall at least 2″ higher than the tin. Slot these pieces in between the Gladwrap layers and the tin. (You can see what I mean further down. )
Whiz the chocolate biscuits in a food processor until they’re a fine powder, then mix with the melted butter and press into the base of the tin. Chill until needed.
Next up we’re making the mascarpone cream. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg yolks and sugar until thick and pale.
Add the remaining 190ml of cream and whisk until thick, then add the mascarpone and malted milk powder and whisk until well combined. Finally, whisk in the gelatine/cream mixture.
In a separate bowl, whisk the egg whites until they are stiff. In 2 batches, fold the egg whites into the mascarpone mixture, making sure everything is well incorporated. Refrigerate until needed.
Combine the coffee and Frangelico in a shallow dish. Set up a little factory line so you can work cleanly. Biscuits – dipping – layering – filling.
Working one sponge finger at a time, dip each one into the coffee mixture and arrange in a single layer over the biscuit base. Spread with one third of the mascarpone cream.
Repeat the layering process to create 3 layers. Fold the Gladwrap over the top (or add another sheet) and chill for at least 4 hours, until the tiramisu has set.
When you are ready to serve, remove the tiramisu from the tin and place on a serving plate. Remove the Gladwrap as best you can. Dust with cocoa and decorate with Maltesers.
- Adapted from Delicious magazine.
- If you have any leftover sponge fingers and mascarpone mixture, make some mini tiramisu’s and give them away to friends.
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