My first tiramisu I made a few weeks ago for a dinner party, but if I have to say so myself it wasn't the tastiest tiramisu I have tasted. It wasn't sweet enough, the biscuits were soaked too much, and the recipe used filter coffee and not espresso and it tasted watery.
So, like I am, I've experimented with the recipe and come up with my own easy but yummy tiramisu recipe.
What you need:
1/2 cup of frangelico (hazelnut liqueur) or marsala
a tablespoon castor sugar and a 1/2 cup of castor sugar
3 eggs separated
250 ml double cream, whipped
1 large packet of sponge finger biscuits
200g dark chocolate
Pour the espresso, frangelico and a tablespoon of castor sugar into a bowl and set aside to cool and allow for the sugar to dissolve.
Beat the egg yolks and the remaining sugar in a large bowl till pale and thick.
Add the mascarpone and whipped cream gently until just combined.
Beat the egg whites in a dish until soft peaks form. Using a metal spoon, fold the egg whites into the mascarpone mixture.
Now quickly dip the biscuits in the espresso mixture (they must not be soaked) cover the base of the dish with the dipped biscuits. (Enough for a 20cm x 30cm dish)
Cover biscuits with half mascapone mixture, then a layer of grated chocolate (only half). Then repeat with a layer of biscuits, cream and end with chocolate layer.
Refrigerate for at least 2 to 4 hours, best is if made the previous day.
For a non-alcoholic option replace the frangelico with orange juice.