Tiramisini; remedy on these hot weather days

  • Sumo


Ahhh, scotching hot weather is killing me. I need something chilly, something extra strong, something creamy and cheesy as well.


There I was, made these cups of tiramisu using recipe by Nigella Lawson. A very easy recipe where you could perform it within minutes. Love the soft silky texture of the cheese filings with sweet hint from natural honey I poured in. As I couldn’t get the marsala, I omitted it. I doubled the dose of coffee liquor for extra ohmmppp. Don’t have martini glasses?! You could always use whiskey glasses or any other cute glasses; touched up with quality cocoa powder and strawberry (which is optional) and enjoy them!


(adapted from Nigella Lawson)

100 ml espresso coffee (or strong instant coffee)
2 tablespoon(s) coffee liqueur
4 savoiardi biscuit(s) (fine sponge fingers)
2 egg white(s)
250 gram(s) mascarpone
2 tablespoon(s) honey
2 tablespoon(s) marsala
1 teaspoon(s) cocoa powder (good quality)
4 small martini glasses (approx. 125ml each)

Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool. I find 10 minutes outside the window on a cool day does it!
Break each Savoiardi sponge finger into about 4 and drop the pieces into the martini glasses, then pour the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked all over.
Using an electric hand-held whisk for ease, beat the egg whites until they form soft peaks, and set aside for a moment.
Scrape the mascarpone into another bowl, adding the honey; I love the way its mellow sweetness marries with the Marsala, though sugar would be fine too. Beat with the whisk (no need to clean it out first) and, when smooth, slowly beat in the Marsala.
Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into a swirly peak at the top.
Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.


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