I arrived back from Rome with an addiction to tiramisu. I promptly got on the internet in the search for the perfect tiramisu recipe, desperate to satisfy my need for that coffee, creamy loveliness. I wan't prepared for the minefield that awaited me - to egg or not to egg? Marscapone? Sponge fingers or homemade sponge layers? Who knew. After much deliberation, I settled on this recipe.
Things to be mindful of:
Opt for superior sponge fingers. I bought Sainsbury's Taste The Difference savoiardi sponge fingers - apparently savoiardi is the one as they aren't as absorbent as their cheaper counterparts, so keep their firm sponginess better. Don't soak the fingers for long. Literally a couple of seconds on each side, tops. You can probably see that the bottom layer of my sponge fingers were over-soaked, and turned mushy. It also means the flavor can be a tad bitter. The second layer were much better! Using an egg-free recipe means it is more of a firm tiramisu. If you want a more runny, trifley affair then go for a recipe with egg. It is super rich, so be cautious with portion size. I'm not one for 'less is more' when it comes to food, but overdo this and you'll be left feeling pretty overwhelmed!Next up? I'm keen to try Mary Berry's recipe after seeing it on the Bake Off Masterclass - more of a cake, made with sliced sponge cake layers. Yum!