Gordon's tiramisu
The super chef gives this Italian classic pud his very own stamp of approval
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes plus chilling
- Brush the sponge fingers or trifle sponge with the coffee and cut them to fit the base of 8 x 7cm ring moulds (biscuit cutters will work as well or you could use glass ramekins and not turn them out) and set on a baking sheet. You'll need 3 fingers or 1 trifle sponge per tiramisu.
- Bring 100ml water and the sugar to a boil and simmer until it reaches soft-ball stage (a small amount of syrup dropped into cold water will form a soft, squidgy ball).
- Whisk the yolks until light, then add the sugar syrup and whisk till cool. Melt the gelatine in the hot coffee (heat it up again if you need to) and mix with the egg mixture and rest of the ingredients. Divide the mixture between the moulds and leave to set in the fridge for a couple of hours.
- To plate these up, lift each one with a fish slice and put it on a dessert plate. Heat each ring gently with a hot cloth and slide it upwards (leave ramekins as they are). Pipe or spoon the cream on top of each tiramisu and dust with cocoa.
Per serving
479 kcalories, protein 6.3g, carbohydrate 38.33g, fat 34.3 g, saturated fat 19.9g, fibre 0.3g, salt 0.26 g
Recipe from olive magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12299/
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Ingredients
- 24 sponge fingers , or 8 trifle sponges
- 3 hot double espresso coffees
- 175g golden caster sugar
- 3 egg yolks
- 3 gelatine leaves , soaked
- 100g cream cheese
- 50ml milk
- 75g crème fraîche
- 200g mascarpone
- 1 tsp vanilla extract
- 1 lemon , zested and juiced
- a splash Kahlúa
- 142ml double cream , lightly whipped
- cocoa powder to finish
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes plus chilling
Ingredients
- 24 sponge fingers , or 8 trifle sponges
- 3 hot double espresso coffees
- 175g golden caster sugar
- 3 egg yolks
- 3 gelatine leaves , soaked
- 100g cream cheese
- 50ml milk
- 75g crème fraîche
- 200g mascarpone
- 1 tsp vanilla extract
- 1 lemon , zested and juiced
- a splash Kahlúa
- 142ml double cream , lightly whipped
- cocoa powder to finish
Per serving
479 kcalories, protein 6.3g, carbohydrate 38.33g, fat 34.3 g, saturated fat 19.9g, fibre 0.3g, salt 0.26 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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