TIRAMISU’ (give me a pep up!)
This was presented in the 3AW caravan in the old Exhibition Buildings in the midd-1970s by John Portelli with Martha Gardner.
Shop all ingredients here
INGREDIENTS
3 egg yolks
3 egg whites
250g mascarpone cheese
250g savoiardi biscuits (sponge fingers) or pavesini
3 level teaspoons caster sugar
2 tablespoons Amaretto liqueur (a genuine brand is Amaretto Saliza, Bepi Tosolini)
½ cup Marsala, dry or semi-day
The equivalent of about 12 espresso cups of percolated coffee
Cocoa powder
Serving dish about 10cm deep & 20cm diameter
METHOD
Percolate the coffee.
Beat egg yolks very well with the caster sugar.
Blend mascarpone cheese with Amaretto liqueur with a spoon.
Beet egg whites until fluffy.
Gently amalgamate all three well and place in the fridge for 10 minutes.
Mix cold coffee and Marsala together, no sugar required.
Dip the savoiardi biscuits into the coffee & Marsala very quickly for about 3 seconds and allow the coffee to drip out of the biscuit before placing one row at the bottom of the dish. Cover the biscuits with half the egg & Mascarpone mixture.
Add another row of the soaked savoiardi biscuits criss-corssing the previous row of biscuits. Finishing with the remaining egg and mascarpone mixture as the last layer.
Refrigerate for 6 hours.
Sprinkle with cocoa powder before serving.
Buon appetito!
