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Linda's Tiramisu
This is a simple variation on a popular Italian dessert dish. This recipe uses dark rum and coffee, alternatively or more traditionally use a coffee liqueur. The real secret is to actually use something that compliments the coffee.
This can be served in a single serving dish or in individual glasses or as I prefer, individual ramekins
500g Mascarpone Cheese
4 tbsp Dark Rum
2 cups cold strong Black Coffee
20 Sponge Fingers (Savoiardi Biscuits)
2 Eggs (medium or size 3) separated
4 tbsp Icing Sugar
120g Dark Chocolate, grated finely.
Mix half of the rum with the black coffee.
Dip the sponge fingers into the coffee and rum mixture and arrange in the bottom of the serving dish(es). Be careful not to get the sponge fingers soggy.
Beat the mascarpone with the egg yolks, sugar and the rest of the rum.
Whisk the egg whites until stiff and fold into the mascarpone mixture.
Put the mixture over the sponge fingers.
Finish off with the dark finely grated chocolate.
Cover with cling film and refrigerate, preferably overnight.
