So to follow-up from a dinner of The Carbonara, I made these equally delicious tiramisu pots which I whipped up the night before. Purely so I could use these cute vintage ice cream glasses that I bought recently in a car-boot fair. This is essentiality based on the Polpo recipe, but with rather more booze (in variety and volume) as well as less sugar…because, you know, priorities.
I made enough to perfectly serve 5 ice cream glasses worth and didn’t end up using all the sponge fingers.
Rather Boozy Tiramisu:
6 double espresso shots or 360 ml strong coffee, warm
4 tbsp dark rum
2 tbsp Kahlúa
2 tbsp Disaronno
240 g caster sugar
6 medium eggs, separated
120 ml Marsala
500 g marscapone
1 packet of Savoiardi sponge fingers
Combine the warm coffee with the rum, Kahlúa, Disaronno and 50g of the caster sugar. Stir until combined and set aside.
Separate the eggs into two medium/large bowls. Whisk your egg whites until they are stiff. To the egg yolks add the rest of the sugar and the Marsala. Whisk the yolks until they are pale and fluffy, then add the marscarpone and gently stir in. Now you want to fold the whisked egg whites into to the yolk mixture.
For each pot or glass of tiramisu you want about 2-4 sponge fingers. Depending on your layers and glassware. First you want to dip a sponge finger into the coffee mixture, enough to soak the whole biscuit without it falling apart. Layer this down, or break it in half and only put half in if you’re serving it in tiny glasses. Then dollop a heaped tbsp of the cream mixture and repeat until you’re happy with your layers. I had 2 layers of sponge and 2 layers of cream.
*soak* *break* *dollop* *repeat*
Chill in the fridge overnight for extra yumminess. Or eat one after only 4 hours like we did! Just remember to dust them liberally with cocoa powder when you’re ready to eat.