Weekends during lockdown are now a regular excuse to do a cook-along with Freya’s parents. We’ve done a few now and this week we both cooked leg of lamb (more on that in another post).
The In-Laws advocate that all meals have a starter and a dessert. We don’t tend to bother so we patiently waited for them to eat their beetroot, goats cheese, and salmon blinis before tucking into the main event.
After some lengthy shouting into computers we were ready to down tools until Mummy Two Two whipped out a Tiramisu and made Freya wish she could have some.
As luck would have it we had a packet of sponge fingers left over from Christmas. We were going to make Jamie’s Christmas dinner (in it’s entirety) but we didn’t get round to making his dessert.
So this was a bit freestyle but seemed to work. I whisked 4 heaped teaspoons of instant coffee, caster sugar and some very hot water with an electric food mixer until the sugar dissolved (this is the beginnings of a Dalgona coffee – but that’s for another time). To the coffee mix add some brandy then pour it over the sponge fingers.
While the fingers are absorbing all the coffee and brandy goodness, whip together a tub of marscapone cream, some double cream, vanilla bean paste and caster sugar until it comes too (careful not to split it).
Next grate some chocolate (traditionalists say to sift cocoa powder but I didn’t do this). We used Tony’s Chocolonely Dark Milk.
Finally layer the fingers, the cream and the chocolate.
It obviously isn’t a Tiramisu that the Italians will approve of – but for 10 minutes it wasn’t bad.
I imagine the 80% of it that is left will mature nicely in the fridge. I intend to add a coffee foam to my next portion. Simply whisk the same quantities of coffee, sugar and very hot water AGAIN but this time keep going for 3 or 4 minutes until soft peaks form. Spooning this over the tiramisu is bound to make it taste better. Alternatively just spoon it over iced milk.