For dessert you cannot top the traditional favourite of tiramisu. This simple recipe is very easy to prepare but equally as delicious. For me, the element of texture given by the chocolate is key – choose a good-quality one that you really want to eat.
Serves 6
Ingredients
568ml whipping cream
250g mascarpone cheese
75ml marsala wine
5tbsp caster sugar
300ml strong coffee or espresso, cooled to room temperature
175g sponge fingers (savoiardi biscuits if possible)
Good-quality dark chocolate
2tsp cocoa powder
Method
Put the cream, mascarpone, marsala and sugar into a bowl and lightly whisk until the cream and cheese have combined to form a creamy consistency. Dip the sponge fingers in the coffee, making sure they do not become soggy.
Line six serving glasses with the sponge fingers, breaking them in half if you need to. Spoon the mascarpone mixture in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.
Remove the tiramisu from the fridge. Take the chocolate and grate a little over the top of each dessert. Finally, dust with sifted cocoa powder to serve.
About the Chef
Mike joined P&O Cruises as Corporate Chef in 1994 and has been involved in all food matters since then, including working on the launches of five
P&O Cruises ships.
