A classic Italian tiramisu made with Camp Coffee, mascarpone, whipped cream and sponge fingers soaked in a rich marsala-infused coffee syrup. Layered and dusted with cocoa, then chilled to perfection.
Ingredients
3 tbsp Camp Chicory & Coffee Essence
5 tbsp Marsala wine
28 sponge fingers
250g mascarpone
2 large eggs, separated
50g granulated sugar
250ml double cream
15g cocoa
Preparation
Step 1
Mix the Camp Coffee Essence with 3 tbsp marsala and make up to 200ml with water. Dip half the sponge fingers in for a few seconds until just beginning to soften and place in the base of a 25 x 20cm deep serving dish.
Step 2
Whisk together the mascarpone with the last 2 tbsp Marsala and set aside.
Step 3
In a separate heatproof bowl set over a pan of simmering water, whisk the egg yolks and 25g sugar together until pale and thickened. Remove from the heat and whisk straight into the mascarpone.
Step 4
With clean beaters, whisk the egg whites until stiff then gradually whisk in the remaining sugar until smooth and glossy. In a separate bowl whisk the cream until soft peaks. Fold the cream into the mascarpone mixture then fold in the egg white, a little at a time.
Step 5
Spread half of this mixture over the sponge in the dish. Dip the remaining sponge fingers in the coffee mixture and place on top. Spread over the last of the mascarpone mixture then sprinkle over the cocoa.
Step 6
Allow to chill for 3-4 hours, ideally overnight.
Cooks tip
Remove the Marsala for a non-alcoholic version. Try serving it decorated with chocolate curls.