Terrific Tiramisu

There are certain ups and downs that come with the territory of living as a couple in a two person household.

Downs

They leave the toilet seat up, we put it down.

We like to talk endlessly on the phone to a person we have just seen an hour before about nonsense subjects, they don’t.

Watching sports that involve a ball shaped object makes them suddenly unaware of their surroundings and any living breathing chore handing out human being that might dare stay in their presence whist the match is at play.

We like to leave tea towels folded up neatly after use, they like to throw them casually on the nearest surface

They like to leave countless numbers of teaspoons on the side after making a cup of tea or coffee just long enough so stubborn caffeine induced stain provides a new shade to our work surfaces

They …. I had better stop before I get carried away!

There are of course many more ups that by far out way the downs all of which are personal to each individual but my biggest dilemma by far is one that causes me to employ a hard thinking, decision making, cut throat type attitude ( all of which is against my simple minded nature).

The subject of puddings causes me great perplexity most weekends. As I try my best to keep Mr Cook.Eat.Write and I in the healthy eating zone Monday – Friday I tend to use the weekends to nutritionally let our hair down and digestively loosen our belts on the tight regime I like to enforce during the week.

 As there only two of us the predicament that I most often occur that most dessert recipes are based on a family of four or a jovial party of six to eight. I know that there are countless numbers of individual dessert recipes available but they all seem to come served poised quite delicately in a cocktail glass of some sort with only a mouthful or two to enjoy. I’m not knocking them, in fact I have made many perfectly pretty and dainty endings to a meal but they never seem to come close to the type of pudding you can heap heftily into a bowl and unashamedly eat with the biggest spoon possible.

                                                               

                                                                                ' Venus Nipples ' at Rococo

                                                                     Part of the easter display at Rococo

After a recent purchase of coffee infused dark chocolate beans at the highly acclaimed Rococo chocolates that now lays residence in our very own Chester Grosvenor I was inspired to make the Italian great that is Tiramisu.

I could of quite easily made this in one of my under used martini glasses ( bought specially one year for a chocolate mousse ) but being of Italian origin this dessert is not meant to be proportionally sacrificed into miniscule type glasses but to be romantically layered in a family sized dish. Sponge spirit spiked fingers cosily nestled together covered seductively with a lusciously light custard type mousse. I was determined to stick to this highly prized desserts heritage and if that meant we had to suffer the consequence of having enough leftovers to see us well into the next week then that’s a punishment I am willing to accept.

A–mazing Tiramisu

WARNING - This dessert is highly addictive and utterly persuasive. Self – discipline and obedience may need to be applied.

 4 fresh free range eggs - separated

5 tbls caster sugar
250g tub of mascarpone
1 packet of ladies fingers / savoiardi di fonni (available in Sainsbury’s)
200ml whipping cream – whisked until just fluffy
Espresso coffee – around 2 cups worth
Your choice of spirit – Amaretto, Tia Maria and Vin Santo all work exceeding well
Cocoa powder for dusting
Chocolate covered coffee beans or dark chocolate gratings to decorate – optional

Start by making the coffee then place it in a shallow dish.
Whisk the egg yolks with the caster sugar for around three minutes or until pale light and creamy.
Add the mascarpone and mix well.
In a separate bowl whisk the egg whites with a pinch of salt until firm and stiff peaks occur.
Take one tablespoon of the egg whites and fold carefully into the egg yolk and mascarpone mix. Continue to add the rest of the egg whites slowly taking care not to beat out all of the air and fluffiness then add the whipping cream and continue to add in a similar way until all the ingredients are well combined.
Place a layer of the cream into the bottom of your chosen dish then add your chosen spirit to your coffee. One at a time dip the sponge fingers into the coffee liquor allowing them to soak up some of the liquid then start to form a layer on top of your first cream layer. Top the sponges with another thick layer of cream and repeat the process until all your ingredients have been used up.
Make sure to finish with a layer of cream then place in the fridge for a couple of hours and allow the flavours to amalgamate.
Once ready to serve dust with the cocoa powder and top with the chocolate toppings.