To make the sponge, in a large bowl, beat the butter and sugar until pale and fluffy.
Add the eggs one by one, beating until combined.
Then fold in the flour and place into a lined tray to bake at 180°C for 30 minutes.
Next, make your espresso and pour it into a heatproof jug, then add the coffee liqueur and leave it to cool.
Cut the sponge into fingers and drop them into your serving dish, then pour the cooled espresso mixture over the pieces. Push them down gently, making sure the sponge fingers are soaked all over.
Using a hand-held electric whisk, beat the egg whites until they form soft peaks, then set aside.
Scrape the Mascarpone into another bowl and add the honey. Beat with the whisk (no need to clean it first) and, when smooth, slowly beat in the Marsala.
Fold in the egg whites, a third at a time, with a spatula, then dollop this mixture over the soused sponge in its dish. Using a palette knife, smooth off the top.
Let it stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa powder, pushing it through a sieve, just before serving.
Behind Every Bake
Tiramisu
CATEGORY: Weekly Recipe
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What you need:
For the Filling
100ml Espresso (or strong instant) coffee
2 tablespoons Coffee Liqueur
150g of Sponge (see recipe below)
2 large Egg Whites
250g Mascarpone cheese
2 tablespoons Honey
2 tablespoons Marsala
2 teaspoons good-quality cocoa powder to serve
For the Sponge:
225g of softened Butter
225g of Caster Sugar
4 Eggs
225g of Odlums Cream Plain Super Flour
How to:
To make the sponge, in a large bowl, beat the butter and sugar until pale and fluffy.
Add the eggs one by one, beating until combined.
Then fold in the flour and place into a lined tray to bake at 180°C for 30 minutes.
Next, make your espresso and pour it into a heatproof jug, then add the coffee liqueur and leave it to cool.
Cut the sponge into fingers and drop them into your serving dish, then pour the cooled espresso mixture over the pieces. Push them down gently, making sure the sponge fingers are soaked all over.
Using a hand-held electric whisk, beat the egg whites until they form soft peaks, then set aside.
Scrape the Mascarpone into another bowl and add the honey. Beat with the whisk (no need to clean it first) and, when smooth, slowly beat in the Marsala.
Fold in the egg whites, a third at a time, with a spatula, then dollop this mixture over the soused sponge in its dish. Using a palette knife, smooth off the top.
Let it stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa powder, pushing it through a sieve, just before serving.
