Who doesn’t like a good Tiramisu? Tiramisu is one of my favourite desserts. It might have something to do with it being covered in chocolate and layered with liquored mascarpone. Its surprisingly easy to make and using Matzo, makes it a delicious version for Pesach.
- 4 tsp coffee granules or powder
- 120 ml hot water
- 2/4 tbsp. marsala or amaretto liqueur
- 250 g mascarpone or cream cheese
- 4 large eggs (fresh), separated
- 65 g caster sugar or xylitol (if required)
- 150 ml (¼ pint) double or whipping cream
- 4 ½ whole slices of matzo, broken into small pieces (gluten –free if required)
- 100g chocolate grated or shavings
- 2 tbsp. cocoa powder or chocolate powder
- Dissolve the coffee granules or powder in the hot water, add the marsala or amaretto liqueur and leave until completely cold.
- Spoon the mascarpone or cream cheese into a very large bowl and beat it lightly with a wooden spoon to soften the cheese (do not over beat).
- In a separate bowl, whisk the egg yolks and sugar together until pale, light in colour and fluffy, use a hand-held mixer/ kenwood for this it will take 4-5 minutes.
- Fold the egg yolk mixture into the softened cheese with a large metal spoon.
- In a large grease free bowl and with clean beaters, whisk the egg whites until they hold their shape. Then fold the egg whites into the cheese mixture.
- Using a clean bowl add the whipping the cream, beat until it holds its shape then fold this into the cheese mixture.
- To assemble the tiramisu you'll need a large oval/square serving dish.
- In a separate shallow dish add the coffee liqueur and immerse 2 1/4 slices of matzo, broken into small pieces into the coffee mixture, leave to soak for 4-5 minutes, turning over after every minute, so that each side is absorbed into the coffee mixture.
- Spread 1/3 of the cheese mixture over the base of your oval/square serving dish. Add the soaked matzo evenly over the cheese mixture. Repeat with another layer of the cheese mixture.
- Repeat with the remaining 2 1/4 slices of the matzo (broken into small pieces) by dipping into the coffee mixture and leaving to soak for 4-5 minutes, then arrange them over the cheese mixture in an even layer. Spoon the remaining cheese mixture over the top and level the surface.
- Sprinkle the surface of the tiramisu with the cocoa or chocolate powder, then garnish with grated chocolate or curls, finish off with a few strawberries for garnish if you wish.
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP - Depending on how much liquid your matzo absorbs, if you run out of the coffee liquor mixture, you can make a little extra. Tiramisu is one of those dishes that benefits greatly from being allowed to rest so the flavours can really mingle together. The coffee mix liquid moistens the matzo right through although you don’t even have to tell anyone that there’s matzo in it. And of course you don’t even have to tell them you used gluten-free matzo, so that this can be thoroughly enjoyed by all.