Two Tiramisu for You
Miss Windsor and I love tiramisu and have both noticed how actual Italian tiramisu in Italy isn’t terribly alcoholic, if at all.
We decided we’d bring you our own special versions, mine based on my Venice one and Miss Windsor’s made with one of her favourite tipples, Harvey’s Bristol Cream, which I think is an inspired British alternative to the customary Italian marsala or vin santo.
We love them both equally gorgeous and we hope you will too.
Mrs Simkins Tiramisu Trifle
Tiramisu is
one of the nicest puddings in the world but usually, to be honest, a bit
of a faff to make at home. As I mentioned above, I had the most lovely
one earlier this year during our late May jaunt to Venice, which on
close inspection, turned out to be more of a tiramisu trifle.
In
place of the expected marsala-enriched zabaglione blended with
mascarpone and layered with coffee-soaked sponge fingers, was a
beautiful confectioner’s custard sitting on coffee-soaked sponge, topped
off with whipped cream and cocoa powder. It was absolutely gorgeous.
I’d promised our tiramisu-loving friend I’d take a photo of a genuine Venetian tiramisu for her (she and her late husband visited Venice many times years ago and she always had tiramisu for pudding. They would sample different restaurants every night so she’s practically a world authority on Venetian tiramisu!)
Anyway, when my tiramisu arrived, it looked so inviting I dived straight in and only remembered the photo when I’d virtually licked the bowl clean.
Our friend came round for Sunday dinner recently and I made my own version of the Venice one for her. I couldn’t detect any alcohol in the original but since we all enjoy a tipsymisu I’ve added a generous measure of Kahlua coffee liqueur to the sponge.
A light dusting of drinking chocolate gives a more mellow finish than the traditional substantial amount of cocoa, but use cocoa, or grated dark chocolate, if you prefer.
We all loved it and she said it was the best she’d ever tasted: certainly, she tucked into seconds very enthusiastically and we’ve promised to have it again next time she comes round.
Tiramisu literally translates from the Italian as ‘pick-me-up’ or ‘cheer me up; and this one certainly left us all feeling very perky and cheered up indeed!
Toodles!
Mrs Simkins x
Mrs Simkins Tiramisu Trifle!
Ingredients
Sponge layer
- Approximately half 200g pack Italian sponge fingers or savoiardi (aka ladyfingers)
- 150 ml strong brewed coffee
- 3 measures (45ml) Kahlua
Custard
- 2 egg yolks
- 1 egg
- ½ teaspoon vanilla extract
- 50 g golden caster sugar
- 175 ml milk
- 175 ml double cream
- 3 level tablespoons cornflour
Plus
- 300 ml double cream
- Drinking chocolate or cocoa powder to finish
Instructions
-
Lay the sponge fingers in the dish and pour over coffee and liqueur. Chill.
-
Whisk egg and yolks and pass through a sieve. Whisk sieved egg into a roomy bowl with vanilla and sugar until foaming.
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Mix cornflour to a smooth paste with 3-4 tablespoons of cold milk taken from the measured amount.
-
Warm milk and cream in a small heavy bottomed pan until almost boiling.
-
Pour into the cornflour paste, whisking gently throughout.
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Now whisk milk, cream and cornflour mixture gently into the combined eggs, sugar and vanilla.
-
Wash out pan and return mixture to the heat. Cook gently, stirring gently constantly with a wooden spoon changing to a whisk as the mixture starts to thicken.
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Once thickening, turn off heat and whisk until smooth and creamy. Cool slightly and pour over sponge fingers. Chill for several hours until set.
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Whisk cream into soft peaks and spread over custard. Chill again and dust with drinking chocolate before serving.
-
For complete perfection, serve with strawberries and a small coffee on the side.