Making this dessert is as easy as 1,2,3. First make a sponge cake, then soak it in coffee and wine, and finally coat it in a creamy cheese mixture and chill. Traditional Italian recipes for tiramisu use sweet Marsala wine, but you can substitute brandy or rum if you prefer. Equally important is the other familiar ingredient – strong, freshly brewed black coffee.
- 115 g (4 oz) Bertolli Light
- 115 g (4 oz) caster sugar
- 2 medium eggs, lightly beaten
- 115 g (4 oz) self raising flour
- 1 tsp baking powder
- 4 tbsp marsala wine, brandy or rum
- 150 ml (1/4 pint) strong black coffee
- 150 ml (1/4 pint) Elmlea Double Light whipping cream
- 25 g (1 oz) icing sugar
- 1 tsp vanilla extract
- 1 x 250 g tub reduced fat mascarpone cheese
- 1 x 250 g tub ricotta cheese
- cocoa powder, for dusting
- Preheat the oven to 160°C, 150°C fan oven, Gas 3. Grease and line the base of a 20cm (8 inch) sandwich tin with non-stick baking parchment.
- To make the cake, put the Bertolli, sugar and eggs into a bowl and sift the flour and baking powder over. Beat until well mixed. Tip the mixture into the prepared tin and smooth the top.
- Bake in preheated oven for 30-35 minutes until firm to the touch. Turn out, remove the paper and cool completely on a wire rack.
- Cut the cooled cake into small pieces and arrange in the base of a shallow serving dish. Stir the Marsala into the coffee and pour evenly over the cake.
- In a bowl, whisk together the whipping cream, sugar and vanilla until light and fluffy. Soften the mascarpone and ricotta cheeses and fold in the whipped cream.
- Spoon the mixture evenly over the cake and chill for at least 2 hours.
- Just before serving, sift some cocoa powder over the surface.