Tiramisu

This Italian favourite is packed with flavours of coffee and marsala and is deliciously creamy and boozy!

Ingredients
Method

Ingredients

- 100 ml strong black coffee
- 1 tbsp coffee liqueur
- 3 tbsp Pellegrino Marsala wine
- 4 Savoiardi biscuits ((sponge fingers))
- 2 egg whites
- 250 g marscapone
- 2 tbsp honey
- 1 tsp cocoa powder

Method

1

Break each Savoiardi sponge finger into about four and drop the pieces into four small martini glasses, then pour the cooled espresso mixture over them. Press down gently, making sure the biscuits are soaked all over.

2

Using an electric hand-held whisk for ease, beat the egg whites in a bowl until they form soft peaks when the whisk is removed, and set aside for a moment.

3

Scrape the mascarpone into another bowl, adding the honey. Beat with the whisk (no need to clean it out first) and, when smooth, slowly beat in the Marsala.

4

Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into an elegant peak at the top.

5

Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.

Comments & Ratings

More Cantine Pellegrino recipes

	100 ml strong	Black Coffee
	1 tbsp	Coffee Liqueur
	3 tbsp	Pellegrino Marsala Wine
	4	Savoiardi Biscuits ((sponge fingers))
	2	Egg Whites
	250 g	Marscapone
	2 tbsp	Honey
	1 tsp	Cocoa Powder

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Tiramisu

Ingredients

Method

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Comments & Ratings