I’ve been wanting to try this recipe from Nigella’s new book Nigellissima for a while and yesterday was the day! I really liked this recipe – it took absolutely no time to make at all, and the portion size is just right for me. I do like Tiramisu but only in small doses as I find it can become pretty sickly. Nigella says that this recipe is easier to make for smaller numbers and it doesn’t need to sit overnight in the fridge – just 20 mins will do it. And I have to agree – it’d be a great dessert to whip up if you have a couple of friends over for dinner.
If you want to see Nigella make this herself, the video is here
KB rating 9/10. PR rating 8.75/10 (he’s becoming ridiculous with his ratings…)
Tiramisini (serves 4)
- 100ml espresso, or strong instant coffee
- 2 tbsp coffee liqueur
- 4 savoiardi biscuits (fine sponge fingers)
- 2 egg whites
- 250g mascarpone
- 2 tbsp honey
- 2 tbsp Marsala
- Approx 1 tsp good-quality cocoa powder
- 4 x small (approx 125ml) martini glasses
Make your espresso and pour into a heatproof jug, adding the coffee liqueur. Leave it to cool.
Break each sponge finger into about 4 and drop the pieces into the martini glasses, then pour the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked all over.
Using an electric hand-held whisk for ease, beat the egg whites into soft peaks and set aside.
Scrape the mascarpone into another bowl, adding the honey. Beat with a whisk (no need to clean it out first) and, when smooth, beat in the Marsala.
Fold in the egg whites, a third at a time, then dollop this mixture over the soused sponge fingers in each glass, using a spoon to whirl it into a swirly peak.
Let them stand in the fridge for at least 20 mins and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.
Nom nom nom.