11 Jun TIRIMASU
- 4 eggs, separated
- 150g caster sugar
- 50ml marsala
- 25ml Conker Cold Brew Coffee Liqueur
- 190ml double cream
- 450g mascarpone, at room temperature
- 300ml double espresso
- 1 packet Savoiardi biscuits (24 in total)
- Dark chocolate, grated, to decorate
First make the sabayon.
In a bowl sitting on top of a pan of simmering water (ensure the bowl is not touching the water), whisk together the egg yolks, all but one tablespoon of the sugar, marsala and Conker Cold Brew until the mixture forms thick ribbons. Remove from the heat and set aside.
Whisk the egg whites until they start to stiffen. Add the remaining tablespoon of sugar and whisk again until the whites form stiff peaks.
In a separate bowl, whisk the double cream until soft peaks form.
Fold the sabayon into the mascarpone. Add the whipped double cream and finally fold in the egg whites.
Pour the espresso into a dish large enough to dip the biscuits in.
Dip half the biscuits into the coffee and place them into a serving dish, dipped-side facing upwards. Cover the layer with half the mascarpone mix and then repeat the process.
Set in the fridge for at least four hours or overnight. Just before serving, finish with grated dark chocolate.