Tiramisu is delicious. Fact. Tiramisu mousse? Oh yes… this happened. I think this is a YummaNumma recipe you might just fall in love with.
I wanted to use my Pact Coffee for more than a breakfast cuppa… Immediately tiramisu sprung to mind, but I felt it needed a twist. Pact Coffee is such an awesome company, and if you want to sign up please feel free to use my code CHLOE89 to get your first delivery for just £1. Trust me, if you are a coffee addict like me, you won’t regret it.
This will make about 6. For the tiramousse you will need
- 3 eggs separated
- 1 dessertspoon of powdered gelatine
- 1 tbsp of cold water
- 150g sugar
- 4 tbsp of coffee
- 2 tbsp of marsala
- 2 tbsp of hot water
- 2 tbsp of mascarpone
- 4 tbsp of double cream
Boil the kettle, bung 6 tbsp of Pact Coffee into a cafetiere and fill it just under half way. Leave to cool. If you make your coffee in other ways go ahead, just make sure its nice and strong. Meanwhile, soak the gelatine in a mug with the cold water.
Separate your eggs and then beat the egg yolks with the sugar until pale and fluffy. Add the coffee and marsala and beat again for a couple of seconds. Add the hot water to the gelatine and leave to cool and thicken before combining with the egg mixture. Whip the egg whites until they form stiff peaks…
It is important to let the egg yolk mix slightly set from the gelatine before you fold the mixture into the egg white. Whip the cream and mascarpone and then fold that in too, before pouring into martini glasses and putting in the fridge to set for about 1 hour.
Meanwhile make your sponge fingers. You can buy these but I think homemade are lighter and much more fun.
For 24 fingers:
- 2 eggs, separated
- 75g caster sugar
- 50g plain flour
- 1/2 teaspoon baking powder
- granulated sugar for sprinkling
Whip that oven on to 180 degrees, and then line a baking tray with greaseproof paper or, if you have it, use a piece of silicon. You also need an icing bag, which you should fit with quite a wide plain circular nozzle. Ok you are ready… Whisk the egg whites until stiff and then add 2 tsps of the sugar and whisk again to make it glossy. In another bowl beat the egg yolks and remaining sugar until pale and thick. Sift the flour and baking powder and then fold half the egg whites into the egg yolk mixture, add the flour and then add the remaining egg whites.
Whack the mix into your icing bag and pipe out finger shapes and then bake in the oven for 8 minutes.
Immediately sprinkle with granulated sugar when they come out of the oven. If, like me, your piping skills are a bit rusty (totally useless) neaten up your fingers with a little pizza cutter or a knife.
Grab your tiramousses from the fridge and whip up the remaining 2 tbsp of cream with 1tbsp of mascarpone, 1tbsp of marsala and about a dessertspoon of icing sugar. Either pipe or make quenelles of the cream and place on top before sprinkling with a dusting of hot choccie powder.
Serve with your sponge fingers. Naughty, numma and utterly delish.
Sadly pics were taken on my iphone as forgot to take home the charger for my DSLR 😦