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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Tiramisu.

     

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    A rich coffee dessert that's sure to be a crowd pleaser.

     

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    Ingredients:
    • 2 x cups strong black coffee
    • 1/2 x cup Marsala
    • 3 x eggs which have been separated
    • 1/3 x cup Castor sugar
    • 250 gms x Mascarpone cheese
    • 300 mls x thick double cream
    • large packet of Savoiardi sponge fingers
    • cocoa powder for dusting

    Firstly pour your coffee and marsala into a shallow dish and mix through to combine. Set aside.

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    In a large bowl, beat the egg yolks and sugar until pale and thick.

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    Then add the Mascarpone and mix through before adding the whipped double cream.

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    In a completely separate bowl, beat the egg whites until soft peaks form.
     

    Using a large Metal spoon, slowly and carefully fold egg whites into mascarpone mixture.

     

    Ok ready to start assembling. I found it so much easier to use a deep sided square dish.

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    So start by dipping the sponge fingers into the coffee mixture and cover the base of your tin with a layer. Don't leave the fingers in the coffee mixture for too long or they will fall apart. Just a quick dip is all they need.

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    Next spread a thick layer of the mascarpone cream all over to cover the sponges.
     

    Repeat process until everything is used up and you end up with the top layer of mascarpone cream.

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    Now liberally dust the top with sieved cocoa powder.

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    Pop into the fridge for a couple of hours to firm up then remove, cut a big dollop and munch away! Soooo good!

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    Enjoy!

     

    Fee x

     

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    Written by Foodie Fee

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