ESPRESSO DI MANFREDI TIRAMISU
Tiramisu simple means 'little pick me up'.
Savoiardi biscuits are also called ladyfingers, sponge fingers, trifle sponges or boudoir biscuits. They are readily available in shops and supermarkets. If you can find Pavesini biscuits, a much lighter version of Savoiardi, they’re even better.
- 3 eggs, separated
- 100g caster sugar
- 300g mascarpone
- 30 Savoiardi or Pavesini biscuits
- 750ml of Espresso di Manfredi Classico coffee
- 75ml rum
- Cocoa powder
Beat egg yolks and sugar together until the mixture becomes pale. In a separate bowl, beat egg whites until they form fluffy peaks. Mix the yolk and sugar mixture together with the mascarpone, and then fold the whites in gradually. Soak the biscuits in a mixture of the coffee and rum. Arrange a layer of 10 (soaked) biscuits on the bottom of a small rectangular ceramic or glass container. Spread on a layer of mascarpone mixture, repeating the process until all the biscuits and mascarpone have been used up and finishing with mascarpone on top. Sprinkle the top with cocoa powder and refrigerate for 4-5 hours before serving. Serves 10 as dessert.
Wine: Tawny Port