- First sweeten the coffee by stirring through the agave syrup (the caramel tones work beautifully with coffee), or heat the coffee and dissolve the demerara in it. Add both liqueurs, stir well and allow to cool.
- Whisk the eggs whites to stiff peaks. Put the egg yolks and sugar in a bowl and whisk with electric beaters for 5 minutes, or until pale and thick.
- Continue whisking and gradually add the marsala a little at a time until it has been incorporated. Fold in the mascarpone, then fold in the egg whites as gently as possible, to keep the mixture light.
- Lay 20 glasses out ready. Dunk one biscuit into the coffee mixture until it’s completely soaked without it being so soft that it falls apart in your hands. Break in half and lay one half in a glass.
- Add a heaped tablespoon of the mascarpone mixture, then the other half of the biscuit and another tablespoon of mascarpone. Sift over a little cocoa and repeat the layers until all the glasses are full.
- Cover each pot with plastic wrap and refrigerate for a few hours, or overnight, to set. When you are ready to serve, sprinkle lots of cocoa over each tiramisu.
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Recipes taken from Little Italy, by Nicole Herft, published by Hardie Grant, Priced £12.99
The word ‘tiramisu' actually means ‘pick me up' and these boozy versions will be sure to do just that
350 ml very strong espresso 2 tablespoons agave syrup or demerara (turbinado) sugar 3 tablespoons Disaronno (almond liqueur) 3 tablespoons coffee liqueur 6 free-range eggs, separated 200 g (7 oz/1 cup) golden caster (unrefined superfine) sugar 120 ml (4 f l oz) marsala 500 g mascarpone, lightly whipped 40 savoiardi (ladyfingers) biscuits cocoa powder, to serve
Time: 15 mins Serves: 20 Nutrition: n/a