My Tiramisu

At long last I've decided to share my secret tiramisu recipe, (mainly because I keep on forgetting it if I don't make it for a long time) but also because it's nice to share.

Ingredients (serves 6)* EGGS, 4, with yolks and whites separated
* SUGAR, a pinch
* MASCARPONE, 500g
* Sponge finger biscuits, 10-15
* AMARETTI biscuits, a standard small bag
* Espresso or Strong Coffee, 1 cup
* Cognac or Brandy, to taste (I'm quite liberal)
* COCOA, 1/8 cup
* Vanilla extract, 1 tsp or a pod of real vanilla

Directions

1. Separate egg whites and yolk.
2. Whisk egg whites with a pinch of sugar in TM, with butterfly whisk, speed 4 keeping an eye on it until firm (mixture should form soft peaks when touched with a spoon and spoon lifted off).  Pour out and put to one side.
3. Put the egg yolks and a tablespoon of brandy into the TM bowl and heat 5 mins/ 80 C / Speed 4 (if you don't have a TM, then just mix the egg yolks and brandy without heating)
4. Add mascarpone, vanilla and mix 20 seconds / speed 4. Empty the mixture into a large bowl.
5. Gently fold in the egg white into the mixture.
6. Mix the brandy into the coffee to taste
7. Arrange the lady fingers and amaretti biscuits into an appropriate medium rectangular flat dish (about equal amounts of each, you can vary the ratio to your preference), and soak with the coffee and brandy mixture
8. Spoon the mascarpone mixture on top.
9. Sprinkle with the cocoa
10. Chill at least 3 hours or overnight

Tiramisu

From Heavenly Tiramisu. (I use this as a base for my tiramisu but add some secret ingredients and replace others!)

The company that makes this particular brand of cheese (Bel Gioioso, pronounced "bel-joy-oso" Cheese Inc. of Denmark, Wisconsin) put this recipe on the side of its 8-ounce Mascarpone container. They call it their "Famous 'Tiramisu' Dessert Recipe," but then again, I guess every cheese company, every restaurant has a "famous" recipe. This one makes 6 servings

Ingredients
* EGGS, 3 large, with yolks and whites separated
* SUGAR, 1/2 cup
* MASCARPONE, 8 ounces (225g)
* LADYFINGERS, 20
* Espresso or Strong Coffee, 1 cup
* Cognac or Brandy, 2 tablespoons
* COCOA, 1/8 cup
* Vanilla extract, 1 tsp or a pod of real vanilla

Directions
1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar, and Cognac into the large mixing bowl.
2. Beat 2 to 3 minutes
3. Add Mascarpone, vanilla and beat 3 to 5 minutes until consistency is smooth
4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks
5. Gently fold into Mascarpone mixture
6. Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish
7. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa
8. Continue layering and finish with a Mascarpone layer
9. Sprinkle and refrigerate 1 hour before serving

Mascarpone

By Joanna Weinberg

Strictly speaking, mascarpone is a cultured cream rather than a cheese. But when something tastes this good, who cares? Its great advantage is that it lasts for three to four weeks unopened in the fridge as opposed to crème fraîche's two weeks, and fresh cream's measly one. This is much to do with its high fat content - about 75 per cent. With the texture of clotted cream and mouth-feel somewhere between freshly churned butter and crème fraîche, it's an ingredient that, once used, seems impossible to do without.

Most famously, mascarpone makes up the creamy filling for tiramisu. But it is equally good to use in savoury dishes. Its high fat content gives it excellent emulsifying qualities, and it will reduce the sharpness of a tomato-based or other acidic sauce. If your risotto lacks that desirable creamy consistency, stir through some mascarpone at the last minute. Even better, beat it first with plenty of grated Parmesan and chopped herbs. Or it can simply be spooned over a still-hot vegetable tart.

Where puddings are concerned, mascarpone can make a great replacement for crème patisserie or custard. Beat two egg yolks, with a few tablespoons of caster sugar, into 250g mascarpone. Then spread over a pastry or shortbread base before adding the fruit of your choice - summer's strawberries and raspberries or winter rhubarb, say. For a professional finish, melt and sieve a little apricot jam and brush over the top before serving.

For the sneakiest cheat's pudding of all, make a cheesecake biscuit base (250g crushed digestives, or Duchy Original orange butter biscuits are a fancy option), and mix with 120g melted butter. Press into a loose-bottomed tin and refrigerate. Now beat 200g mascarpone with 200g Greek yoghurt (the fearful could turn to a fat-free version) and add 2tbsp lemon curd. Spread over the top of your base and serve with peeled, sliced blood oranges.