You’ve got to start somewhere. Mr C and I made our very first tiramisu for dinner at ours with friends Anita and Dan. And where better to look than BBC Good Food and a recipe called ‘Best Ever Tiramisu’? This wasn’t a stunner, but I was pretty happy with it for a first attempt!
Difficulty rating: Easy
Prep: 30 minutes
570ml double cream (if in NZ use ‘normal’ cream!)
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g sponge fingers
25g chunk dark chocolate
2 tsp cocoa powder
- Put the cream, mascarpone, sherry and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture.
- Using the coarse side of the grater, grate over most of the chocolate.
- Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
- Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days.
- To serve, dust with cocoa powder and grate over the remainder of the chocolate.
Tweaked from a recipe in Good Food magazine, March 2009 and at BBC Good Food online.