Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Monday, August 30, 2010


This tiramisu made its way to Fred and Sol's house blessing in Pemulway last weekend. The recipe was taken online from taste.com.au here (sourced from Super Food Ideas - June 2003, Page 81, Recipe by Dixie Elliott)

I have always fancied tiramisu, but have been afraid to conquer it. Sheer ignorance I suppose. As I only realised its not that hard to prepare when I made this for the weekend lunch we were invited to. The tiramisu was lovely, but not as sweet as I was expected Maybe with a little more practice, we can perfect this popular Italian cake.


2 cups strong black coffee

1/2 cup marsala (I've bought the Boronia brand from the local liquor shop. Some recipes recommend Baileys or Tia Maria but just cost too much for a cake!)

3 eggs, separated

1/3 cup caster sugar

250g mascarpone (I used the supermarket variety Wattle Valley)

300ml thickened cream, lightly whipped

1 large packet of sponge fingers (saviordi)

cocoa for dusting

1. Pour coffee and marsala into a shallow dish. Set aside.

2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold egg whites into the mascarpone mixture.

4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish (I used a rectangular aluminum tray which did not fit everything and was overflowing, so I guess next time bigger tray would be better). Cover the biscuits with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours (ours was overnight and was just as great).

5. Dust generously with cocoa and serve.

* The recipe indicated a variation of orange juice as substitute for the marsala, if preferred.

We still have 2 new packets of sponge finger biscuits and mascarpone shopping I did for this recipe. Maybe we can a milo-tiramisu next time, just for you kids. Its not that difficult to prepare, really!

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