- A true Venitian knows that Tiramisu is a dish best served cold. This spin on Nonna's classic is no exception.
180mL strong black coffee ( preferable espresso )40g caster sugar60mL Lyres Coffee Orignale30mL Lyres American Malt Spirit500g mascarpone450mL thickened cream1/2 teaspoon vanilla extract20g icing sugar50g good quality dark chocolate cocoa powder for dustingApproximately 30 x Savoiardi sponge finger biscuitsFor this recipe you will need a rectangular baking dish approximately 25cm x 30cm
Method: Begin by combining the caster sugar to the black coffee whilst hot and stir to dissolve then mix in the Lyres coffee liqueur and Lyres American Malt Spirit. place in a bowl and set aside. This will be the liquid used to soak the savoiardi sponge biscuits.
Place the mascarpone, thickened cream, vanilla and icing sugar in a bowl and whisk until soft peaks forms.
To assemble: Briefly dunk the savoiardi biscuits one at a time in the coffee mixture and line the bottom of your baking dish with the biscuits, be sure to cover the entire surface and if necessary, break some of the biscuits to fit in place.
Next spoon over the mascarpone mixture and smooth over the surface of the soaked biscuits.
Sift a layer of cocoa over the top of the mascarpone and repeat this process again so that you have 2 layers of soaked biscuit, mascarpone and cocoa. Chill for at least 2 hours before serving to allow time for the tiramisu to set.
Use a large spatula or spoon to serve,