Roger's Recipes
Crawfords Butchers (020 8422 4922)
39 Oldfields Circus, Northolt UB5 4RR (map)
Opening hours
Monday-Friday: 8am – 7pm
Saturday: 8am – 6pm
Sunday: 10am – 4pm
Tiramisu
This classic Italian dessert is always a winner. It's great for dinner parties because it can be made well in advance, needing just a dusting of cocoa powder to finish.
If you want to be really fancy, you can make up individual portions in wine glasses. Break the sponge fingers up a bit and build up the layers. Time consuming but worth the effort.
This is for 8 portions
You will need
4 eggs, separated
115g caster sugar
250g mascarpone cheese
100ml Amaretto or any other almond liqueur
200ml double cream
1 cup of strong fresh coffee, cooled
28 sponge finger biscuits
1 tablespoon cocoa powder
It's this easy
Beat the egg yolks and sugar together in a bowl until pale and creamy. Wash and dry your whisk
Add the mascarpone and amaretto to a large bowl and soften with a spatula
Gently fold the egg yolks into the mascarpone
Whip the cream to firm peaks. Fold into mascarpone mixture
Wash and dry your whisk
In a clean, dry bowl, beat the egg whites until stiff peaks form
Fold into the mascarpone mixture. Cover with cling film and put in the fridge for 30 minutes
Place the coffee into a breakfast bowl
Using half the biscuits, dip 1 at a time in the coffee, turning to coat. Place in a single layer in the bottom of a dish roughly 6cm-deep, 18cm x 28cm
Spread half the mascarpone mixture over biscuits to cover
Repeat with remaining biscuits, coffee and mascarpone mixture
Cover and refrigerate for 4 hours
Dust top with cocoa powder before serving
Enjoy