Name: The ultimate makeover: Tiramisu
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 250ml strong hot coffee preferably using freshly ground; 1 tbsp golden caster sugar; 4 tbsp marsala; 18 sponge fingers (boudoir biscuits) , preferably Savoiardi; 1 tbsp golden caster sugar; 1 tbsp cornflour; 150ml semi-skimmed milk; 1 medium egg; ½ vanilla pod split lengthways; 85g half-fat crème fraîche; 1 tbsp marsala; 140g light mascarpone; 100g light soft cheese; ½ tsp cocoa powder to finish; raspberry to finish (optional)

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The ultimate makeover: Tiramisu

The ultimate makeover: Tiramisu

Angela Nilsen

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Serves 8

Easy

Prep: 35 mins

Cook: 10 mins

Plus cooling and overnight chilling

A star rating of 4.7 out of 5.16 ratingsRate

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Angela Nilsen lightens a classic high-fat Italian dessert without compromising on the rich indulgence factor

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Ingredients

Nutrition

Units:

MetricUS

For the sponge fingers

250ml strong hot coffee

preferably using freshly ground
1 tbsp golden caster sugar
4 tbsp marsala
18 sponge fingers

(boudoir biscuits) , preferably Savoiardi

For the filling

1 tbsp golden caster sugar
1 tbsp cornflour
150ml semi-skimmed milk
1 medium egg
½ vanilla pod

split lengthways
85g half-fat crème fraîche
1 tbsp marsala
140g light mascarpone
100g light soft cheese
½ tsp cocoa powder

to finish
raspberry

to finish (optional)

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Nutrition: per serving

kcal220
fat10.1g
saturates5.8g
carbs25.5g
sugars17.4g
fibre0.3g
protein5.7g
salt0.25g

low

Method

step 1

First make the coffee soaking liquid for the sponge fingers. Stir the coffee and sugar together, then pour into a shallow heatproof dish. Stir in the Marsala and leave to cool.
step 2

Meanwhile, prepare the filling. Put the sugar and cornflour into a medium saucepan, preferably non-stick. Stir in 1 tbsp of the measured milk to make a thin, smooth paste. Separate the egg, putting the white into a medium bowl and setting it aside, and dropping the yolk into the saucepan. Beat the yolk into the cornflour paste, then stir in the rest of the milk. Scrape the seeds from the vanilla pod into the pan, then drop in the pod. Cook over a medium-low heat for about 8-10 mins without letting the mixture boil, stirring all the time, until the mixture thickly coats the back of a wooden spoon. Remove from the heat, then stir in the crème fraîche and the 1 tbsp of Marsala. Transfer the mixture to a bowl, cover the surface with cling film and leave until cold.
step 3

To assemble, line a 23 x 13 x 6cm deep loaf tin with cling film (see step 1), leaving an overlap at the top. Beat together the mascarpone and soft cheese, then stir into the rest of the cold filling. Whisk the egg white to stiff peaks and gently fold into the filling using a large metal spoon.
step 4

Dip one of the sponge fingers in the coffee mixture, rolling it around briefly, for a few secs only, to coat and soak in, then lift it out before it has a chance to get too soggy (see step 2). If left in the coffee, it will disintegrate. Lay it lengthways in the bottom of the tin. Do the same with 5 more of the sponge fingers, trimming to fit if necessary, so that they cover the bottom of the tin. Spoon over half of the filling, spreading it to cover the biscuits (see step 3), then repeat the biscuit dipping with 6 more of them. Spoon and spread over the rest of the filling, then dip and lay the rest of the sponge fingers over the top (see step 4). Bring the cling film overhang over to cover. Chill overnight.
step 5

To serve, turn out onto a serving plate and carefully peel off the cling film. Dust the top with cocoa and scatter with raspberries, if using. Slice and serve the same day.

RECIPE TIPS

TIP

Wash raspberries just before serving. Put them into a sieve and hold very briefly under cold running water. Tip onto kitchen paper, then spread into a single layer to dry.

Recipe from Good Food magazine, August 2011

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A star rating of 4.7 out of 5.16 ratings

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