Tiramisu

This should serve 4

Notes: This recipe came from a friend of mine, Andy, who went to university with me. All the text here is his words, so any mistakes are not mine (how about that for avoiding responsibility).

Ingredients

Apologies for the mixture of metric and imperial units - this is how I got the recipe, and I've never bothered to work out the equivalents.

• 1 egg yolk
• 1 tablesp caster sugar (this is ordinary sugar in the USA)
• few drops of vanilla essence
• 10 fl oz Cream (Double or single, take your pick
• 9 fl oz Marscapone Cheese
• 30 ml coffee liqueur
• 150 ml strong black coffee
• 10-12 sponge fingers (like what you use in trifle)
• 2 tablesp unsweetened cocoa

Method

1. Whisk the cream with the egg, sugar, and vanilla until it's nice and thick.
2. Gently fold in the cheese (nuke it for 10 sec's or so to make it more easily managed). I usually do this step in the food processor.
3. In a separate receptacle, mix the liqueur and coffee.
4. Take half the sponge fingers and briefly dip them in the coffee - don't let them get too soggy - then arrange them in a layer in the bottom of a suitably sized dish.
5. Cover with a layer of half of the cream mixture.
6. Repeat with the other half to get four layers: creamy spongy creamy spongy
7. Chill for 3-4 hours.
8. Before serving, sprinkle the cocoa powder over the top (you can get decorative with this, or just an even layer).

Additional Information

1. Marscapone is posh Italian Philadelphia. Use any cream cheese.
2. The liqueur can be Tia Maria, Kahula, or similar. I very often use Rum and make the coffee a bit stronger.
3. I usually make about 2.5x this quantity in a rectangular lasange and serve extra-humungous portions to about six people.