When we are invited to friends for lunch and we need to prepare a dish that is quick, easy and a crowdpleaser, we usually resort to the classic tiramisu.
However, I wanted to do things differently this time. Instead of serving up tiramisu from a dish, I decide to have an attempt at tiramisu cakes, which can be served individually. I have small cooking rings at home and thought these would do the trick.
The main steps are as simple as making the classic tiramisu. We first made a biscuit base, which is as simple as crushing Digestives and mixing these with melted butter. We then prepared the tiramisu cream which requires the most effort but can be easily carried out. Making the coffee-soaked biscuits is fun (as long as you don’t soak the biscuits long enough for them to soften and break. This is why its best to have the espresso coffee cool down. Once put together, the result is perfect, semi-freddo tiramisu cakes, which we dusted with cocoa powder, crushed hazelnuts and cranberries.
Time: 1hr, plus overnight resting time
***I N G R E D I E N T S***
- 8 Digestive biscuits
- 50g salted butter
- 2 eggs (cold)
- 250g mascarpone (cold)
- 50g sugar
- 100g Lady Fingers (Savoiardi) biscuits
- 4 espresso cups of coffee (cold)
- Cocoa powder to dust
- Handful of toasted hazelnuts, crushed
- (Optional) Coffee Liquor (e.g. Tia Maria)
***M E T H O D***
- Place the eggs and the mascarpone cheese in the fridge for some time, as they need to be cold.
- Prepare the espresso and allow it to cool down.
- In the meantime, prepare the cheesecake base. Crush the biscuits and mix with melted butter. Once well combined, place the biscuit crumble into the ring moulds, pressing the base down with your fingers to ensure it is tightly packed and level. Once done, place the moulds in the fridge to set.
- Take 2 large bowls and begin to separate the egg yolks from the eggs white. It’s important to not have any yolk in the bowl with egg whites. Put the bowl with the egg whites in the fridge.
- With the help of a whisk (or a fork), being to gradually add half of the sugar to the egg yolks. Keep whisking until the mixture is well combined and airy.
- Now take the mascarpone from the fridge and add it in the same bowl, mixing gradually until you achieve a uniform, creamy texture.
- Take the bowl with the egg whites from the fridge, and with the help of a clean whisk (no residue of eggs yolk) mount the egg white until the become firm. Slowly add the rest of the sugar during this process.
- Next you need to mix the egg white to the rest of the mixture. Take a spoonful of the stiffened egg white and fold it into the cream.
- Here you can add 2 tablespoons of coffee liqueur of your choice (eg Tia Maria), but make sure that the resulting cream is not too liquid.
- Take the moulds with the cheesecake-base from the fridge.
- Break the Lady Fingers (Savoiardi) biscuits in 2-3cm pieces, so that they are centred in the middle. This will prevent them from peaking out of the cream.
- Take the moulds with the cheesecake base from the fridge. Fill them up with a little bit of cream, then soak the biacuits in coffee for a second or two and add them in the middle of the mould. Add more cream until until the biscuits are completely covered.
- Refrigerate over night to allow the cream to set.
- Check whether the cream has set by gently sliding the cake out of the mould. If the cream is too soft, place in the freezer for a short while.
- Take out just before serving. If the cake does not budge from the mould, run cold water over the mould until you can gently push the cake out.
- Place the cake on a serving plate and use a sieve to dust cocoa powder on top and add some crushed almonds and berries. I used cranberries but any berries will work.