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Monday 11 November 2024 14:06:07 GMT

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I’ve been asked for a smaller portion size of my tiramisù recipe so many times, so here’s one for two(ish). I explained the whole recipe to Pia while I made it and got a mozzie bite (comment when you see it 😅😭) 2 eggs, separated 50g caster sugar 250g mascarpone Couple of shots of espresso About 100g savoiardi biscuits (8-10 depending on your chosen dish to serve) Cocoa powder to dust 1. Whisk the egg whites until stiff and set aside. 2. Whisk the egg yolks and sugar for a few minutes until pale, voluminous and fluffy. 3. Mix in the mascarpone until nicely combined. 4. Finally, fold in the egg whites in a couple of batches. 5. Quickly dip a Savoiardi biscuit in the brewed espresso (you don’t need to do this for very long as you don’t want the biscuits to become overly soaked - results in a gross and watery texture later on!) and place at the base of your dish. Repeat with biscuits until you have a complete layer. 6. Spread over an even layer about 2cm thick of the mascarpone cream then dust with cocoa powder. 7. Repeat with another layer. 8. You do really need to refrigerate for at least a 3-4 hours before serving to ensure the cream has a chance to set and you get that beautiful, mousse-like finished texture. PS you can add a dash of Marsala to the yolk mixture but I don’t always do this tbh! #tiramisu #fyp #FoodTok #cookwithme #dessert

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Jajaajaja 🫠

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