De­li­cious Christ­mas recipes to col­lect

You can make this no-cook tiramisu ahead to save on time when host­ing a party.

Daily Mirror - - NEWS -

4 eggs

100g golden caster su­gar 500g tub mas­car­pone 100ml Ir­ish cream liqueur (we used Bai­leys cof­fee flavour) 300ml strong cof­fee, made with 2 tbsp cof­fee gran­ules and 300ml boil­ing wa­ter

175g sponge fin­gers

25g dark cho­co­late

2 tsp co­coa pow­der

1 Sep­a­rate the egg whites and yolks into two large bowls. Whisk the whites un­til stiff. Add the su­gar to the yolks and whisk again (no need to clean first) un­til thick and foamy – this will take about 5 mins. Whisk the mas­car­pone and cream liqueur into the egg yolks un­til you can’t see any streaks of cheese. Care­fully fold the whites into the mas­car­pone mix­ture with a large metal spoon to keep in as much air as pos­si­ble.

2 Get your serv­ing dish ready (ours was 20 x 15cm). Pour the cof­fee into a shal­low dish and dip in a few sponge fin­gers at a time, turn­ing them for a few sec­onds un­til they are nicely soaked, but not soggy. Layer these into the dish un­til you have used half the bis­cuits, then evenly spread over half of the creamy mix­ture. Us­ing the coarse side of the grater, grate over most of the cho­co­late, then re­peat the sponge and cream lay­ers (you should use up all the cof­fee). You can pipe on the fi­nal cream layer for a pretty fin­ish.

3 Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to two days. To serve, dust with co­coa pow­der and grate over the re­main­ing cho­co­late.

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