I’ve chosen this classic recipe to share with A Taste of Harmony as I believe it demonstrates sharing and acceptance of dishes from other cultures. In the Western world, this dish is on many menus and is so popular that you can buy ready-made versions in supermarkets.
This recipe is based on one I first made in Tuscany at a cookery school led by Valentina Harris.
The coating of bitter cocoa powder is not to everyone’s taste so you can top the tiramisu with extra grated dark chocolate. I sometimes add some crystallised violets too.
The tiramisu needs to be made and chilled at least 3 hours before it will be eaten but is best if left overnight.
This quantity serves 4-6
- 250g mascarpone
- 4 large free range eggs, separated
- 2 tsp strong black coffee, cold
- 4 tbsp caster sugar
- 100g 70% dark chocolate, chopped finely
- half cup weak black coffee, cold
- 4-6 tbsp brandy or rum
- 200g sponge fingers biscuits
- 2 tsp cocoa powder
