TIRAMISU

TIRAMISU

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Preparation time: 30 minutes
  Cooking time: 8 minutes
  Idle time: 8 hours
  Setting time: 24 hours
  Serves 8

INGREDIENTS

• 1 ½ cup warm water
• 5 tsp soluble espresso powder
• 2 tsp rum flavouring or 2 tbsp of rum (optional)
• 5 eggs
• 3 tbsp Nuvia Sweetener
• ½ tsp vanilla extract
• 1 cup mascarpone cheese
• 30 pieces of sponge fingers
• Some cocoa powder (for decoration)

METHOD

• Coffee mixture
• 1. Brew the coffee and set it aside to cool to room temperature.
• 2. Once the mixture has cool off, add 1 tsp rum flavouring or 1 tbsp rum (optional) and set aside for assembly.
• 
  
• Filling
• 1. Using the double boiler method, bring the water in a pot to boil. Whisk egg yolks and 2 tbsp of Nuvia Sweetener in a mixing bowl. Place the mixing bowl with the ingredients over the double boiler and simmer. This should take about 8 to 10 mins. Remove the mixture and set it aside to cool to room temperature.
• 2. In another mixing bowl, beat egg whites, 1 tbsp of Nuvia, 1 tsp rum flavouring or 1 tbsp rum (optional), and ½ tsp of vanilla extract until stiff peaks form.
• 3. When the egg yolk mixture has reached room temperature, scoop the meringue into the yolk mixture in portions and gently fold to combine both mixtures.
• 4. Add in the mascarpone cheese and fold until you have a smooth mixture.
• 
  
• Tiramisu
• 1. Dip the sponge fingers into the cooled coffee mixture and cover the base of your desired container or jar.
• 2. Spread the filling over the first layer of sponge fingers. Repeat process for the second layer of sponge fingers.
• 3. Seal the container and refrigerate.
• 4. Dust cocoa powder over the top of the dessert just before you serve the dessert.