Tiramisu with amaretti ganache
Tiramisu means ‘pick-me-up’ – and the comforting flavours of coffee, mascarpone, soft biscuit and chocolate certainly do lift our spirits.
The ganache replaces the traditional cocoa dusting on top.
Image: Andreas Eiselen
Makes 6
- 4 eggs, separated
- 6T sugar
- 500g mascarpone cheese
(at room temperature) - 1 cup strong black coffee
- ½ cup Marsala wine (or brandy)
- 12 savoiardi (finger) biscuits
- 1 cup cream
- ½t vanilla essence
- ¼t salt
- 350g dark chocolate, finely chopped
- 1 cup crushed amaretti biscuits
Using an electric mixer, whip the egg yolks and 5 tablespoons of sugar until thick and creamy.
Gradually add the mascarpone and gently mix until combined.
In a separate bowl, whip the egg whites with the remaining sugar until soft-peak stage. Fold into the mascarpone mixture.
In a shallow dish, mix the coffee and Marsala. Dip the biscuits in it to soak up some of the liquid, then set aside.
Place a spoonful of mascarpone mixture in each serving glass, followed by a layer of biscuits. Continue until there are three layers, finishing with mascarpone mixture on top. Place in the fridge.
To make the ganache, heat cream with vanilla essence and salt in a saucepan. Add the chopped chocolate and leave to melt for a few minutes. Whisk until smooth and allow to cool slightly.
Spoon ganache on top of each tiramisu and set in the fridge for 10 minutes.
Sprinkle over crushed amaretti just before serving.
