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Ingredients
2-3 tbsp sweet sherry
2 tbsp instant coffee
85g/3oz sponge fingers
4 tbsp mascarpone cheese
2 tbsp double cream
2 tbsp icing sugar
To serve
cocoa powder, to dust
85g/3oz caster sugar, to garnish
Method
1. Place the sherry and the instant coffee into a small bowl, and stir to
combine.
2. Quickly dip one-third of each sponge finger into the coffee mix, then place
onto a serving plate, to form the base of the tiramisu.
3. In another mixing bowl, add the mascarpone, double cream and icing sugar,
stirring thoroughly.
4. Place this cream mixture into a piping bag, and then pipe one third of it
onto the sponge finger base.
5. Repeat to form another two layers of each.
6. When finished, dust with cocoa powder.
7. To make the garnish, heat the sugar in a frying pan, until it caramelises and
is runny.
8. Carefully take a spoonful, and flick over the handle of a wooden spoon, to
create fine strands. Gather these fine strands up quickly, form into a ball, and
serve with the tiramisu, to garnish. |
