Quick, easy and delicious
- 8 sponge fingers, halved
- cold coffee
- Baileys ice cream
- 142ml carton double cream
- 1 tbsp icing sugar
- 3 tbsp Baileys
- chocolate flakes
MethodPour on enough cold coffee to soak the sponge.
- 6 egg yolks
- 175g caster sugar
- 300ml pot double cream
- 2 x 250g tubs mascarpone
- 1 tbsp vanilla extract
- 150ml marsala or sweet wine
- 24 sponge fingers
- 350g raspberry
- icing sugar, to dust
- Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for another 1 min until cool.
- In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
- Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hrs.
- Dust the tiramisu with icing sugar just before serving in big bowls.
- 135g pack strawberry or raspberry jelly
- 175g pack sponge fingers
- 400g/ 1lb strawberry compote
- 410g can strawberry or red cherry fruit filling, or 2 x 295g can raspberries in fruit juice, drained
- 2 eggs, separated
- 85g/ 3oz caster sugar
- 250g tub mascarpone
- 125ml/ 4fl oz double cream
- amaretti biscuits, to serve
- Make jelly following pack instructions. Once it has cooled down a bit, dip the sponge fingers one-by-one in the liquid jelly, then line them up in the base of a 20 x 25cm baking dish. Spread the fruit filling on top.
- Beat the egg yolks with the sugar using an electric whisk until the mixture is pale and creamy. Add the mascarpone and double cream, and keep beating until you have a nice thick mixture.
- In another bowl, whisk the egg whites to stiff peaks, then fold them into the cream mixture. Spread this on top of the fruit filling layer and leave in the fridge overnight. Serve with a few crumbled amaretti biscuits on top.
- 250ml strong hot coffee, preferably using freshly ground
- 1 tbsp golden caster sugar
- 4 tbsp marsala
- 18 sponge fingers (boudoir biscuits), preferably Savoiardi
- 1 tbsp golden caster sugar
- 1 tbsp cornflour
- 150ml semi-skimmed milk
- 1 medium egg
- ½ vanilla pod, split lengthways
- 85g half-fat crème fraîche
- 1 tbsp marsala
- 140g light mascarpone
- 100g light soft cheese
- ½ tsp cocoa powder, to finish
- raspberry, to finish (optional)
- First make the coffee soaking liquid for the sponge fingers. Stir the coffee and sugar together, then pour into a shallow heatproof dish. Stir in the Marsala and leave to cool.
- Meanwhile, prepare the filling. Put the sugar and cornflour into a medium saucepan, preferably non-stick. Stir in 1 tbsp of the measured milk to make a thin, smooth paste. Separate the egg, putting the white into a medium bowl and setting it aside, and dropping the yolk into the saucepan. Beat the yolk into the cornflour paste, then stir in the rest of the milk. Scrape the seeds from the vanilla pod into the pan, then drop in the pod. Cook over a medium-low heat for about 8-10 mins without letting the mixture boil, stirring all the time, until the mixture thickly coats the back of a wooden spoon. Remove from the heat, then stir in the crème fraîche and the 1 tbsp of Marsala. Transfer the mixture to a bowl, cover the surface with cling film and leave until cold.
- To assemble, line a 23 x 13 x 6cm deep loaf tin with cling film (see step 1), leaving an overlap at the top. Beat together the mascarpone and soft cheese, then stir into the rest of the cold filling. Whisk the egg white to stiff peaks and gently fold into the filling using a large metal spoon.
- Dip one of the sponge fingers in the coffee mixture, rolling it around briefly, for a few secs only, to coat and soak in, then lift it out before it has a chance to get too soggy (see step 2). If left in the coffee, it will disintegrate. Lay it lengthways in the bottom of the tin. Do the same with 5 more of the sponge fingers, trimming to fit if necessary, so that they cover the bottom of the tin. Spoon over half of the filling, spreading it to cover the biscuits (see step 3), then repeat the biscuit dipping with 6 more of them. Spoon and spread over the rest of the filling, then dip and lay the rest of the sponge fingers over the top (see step 4). Bring the cling film overhang over to cover. Chill overnight.
- To serve, turn out onto a serving plate and carefully peel off the cling film. Dust the top with cocoa and scatter with raspberries, if using. Slice and serve the same day.