Ingredients
175 g sponge fingers
400 ml good sweetened
good quality coffee
4 large free-range eggs, 4 yolks and 2 whites
100 g caster sugar
250 g mascarpone
100 g dark chocolate, smashed in chips
Vin Santo or other sweet dessert wine
Cocoa powder
A cup of genuine black Ceylon tea or a glass of
Passito Vin Santo Caminada, Antonio Facchin 2010 as an accompaniment.
Method
Line a large tray (about 30 cm in diameter and 6 cm deep) with the sponge fingers, then carefully pour over the sweetened coffee.
Separate your eggs, putting the whites into one bowl and the yolks into another.
Add the sugar to the yolks and whisk with an electric whisk on the highest setting for about 5 minutes until all the sugar has dissolved and the yolks are pale and fluffy.
Add a swig of Vin Santo, the chocolate chips and mix in the mascarpone.
Clean and dry your whisk carefully, and whisk the whites until they form stiff peaks – they should hold their shape when you lift the beaters from the bowl.
Using a large spoon, gently fold the whites into the yolk mixture mixing from down upwards.
Spoon and smooth this creamy mixture on top of your sponge fingers layer.
Make another layer of sponge fingers poured with coffee, then add the egg and mascarpone mixture.
Scatter the cocoa powder over the top.
Pop the tiramisù into the fridge for 2 hours to set.
SHOP FOR THE PRODUCTS YOU NEED:
