This classic no-bake dessert is a family favourite because it has all of our favourite treats in one bite! The espresso-dipped ladyfingers accompanied by light, creamy mascarpone and sweet truffle honey. This family recipe will surely meet the needs of the Sweet Tooths at your dinner table.
Serving: This recipe serves 8 people
250g of mascarpone cream cheese
30g of Truffle Honey
70g of regular honey
50g of sugar
700g of ladyfingers
Make your espresso, using your favourite beans - to spice up your tiramisu you can add 2tbs of Marsala, if you like. Make enough espresso to lightly-soak your ladyfingers. We usually make about 2 cups of espresso to be safe. It is preferable to add a touch of milk to the coffee so that this does not overpower the flavours of the truffle honey. Once complete, set aside your espresso to let it cool.
Put the egg yolks in a bowl and set aside the egg whites. Take a bowl and whip the egg whites until they are stiff - you'll know when they are stiff when they are firm and don't slide around in your bowl. When complete, set this bowl aside.
In another bowl combine the Truffle Honey and regular honey. Once combined well you will add this honey mixture to your previously whipped yolks.
Whip the mascarpone cream cheese in an electric mixer. Do not over-whip!
Now manually with a wooden spoon, incorporate the whipped mascarpone with the stiffened egg whites and honey mixture. Mix until smooth and creamy!
Take your espresso and carefully dip your ladyfingers into the coffee. Remember, you don't want soggy cookies, so be sure lightly-soak the ladyfingers. Once the ladyfingers are infused with the espresso, place them in a 12x8 inch ceramic or glass pan.
Spread the mascarpone cream on top of the layer of espresso soaked ladyfingers. Continue to alternate layers until you reach the top of your pan.
Once finished the layers put the cake in the fridge for at least 3 hours before serving.
Sprinkle the tiramisu with cocoa as a final touch of delicacy.