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Tigramisu (Tiramisu)
Italian
Dessert
45 mins
Sweet
Easy
Serves
6

At Big Mamma, we love serving the Tigramisu by carrying the dish on an arm and filling the plates of each customer using a big spoon. Guaranteed to impress! Ah… you’ll have noticed that a ‘g’ found its way into the name of our version. There’s no mistake; it’s a nod to Tigrane, one of our two big papas!

Recipe courtesy of
Ingredients
  • 250 ml/8 fl oz (one cup) whipping cream
  • Four egg yolks
  • 70 g/21/2 oz (1/2 cup) caster (superfine) sugar
  • 400 g/14 oz (1 3/4 cups) mascarpone cheese
  • 400 ml/14 fl oz (1 2/3 cups) hot espresso coffee
  • Two tablespoons of marsala
  • 30 sponge (lady) fingers
  • Cocoa powder (unsweetened), for dusting
Method
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Method
  • Using a whisk, whip the cream in a mixing bowl. In a second mixing bowl, whisk the egg yolks with the sugar, then add the mascarpone and whisk again until smooth. Fold the whipped cream into the mascarpone mixture with a spatula. Set aside.
  • Mix the coffee with the marsala in a bowl. Dip the sponge (lady) fingers into the coffee mixture, one side at a time, and arrange in a large serving dish. (20 x 25 cm/8 x 10 inches and about 7 cm/23/4 inches deep). Cover with a 2-cm/3/4-inch-thick layer of the cream. Repeat the process until all the ingredients are used up, finishing with a layer of the cream.
  • Cover the dish with clingfilm (plastic wrap) and chill in the refrigerator overnight.
  • Before serving, heavily dust the top of the tiramisu with a thick layer of cocoa powder.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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