You can’t get much better than Tiramisu as a dessert option. This classic Italian coffee-flavoured dessert is typically made with lady fingers dipped in coffee but try it with Panettone and our Vinofood Merlot Espresso Syrup for a bit of a twist. It won’t disappoint!!
This is easy to make and tastes better with each day. You can make it in individual dishes for great presentation at a dinner party or in one large dish so you have plenty on hand. To make more just increase the cream mixture and add more lady finger biscuits and of course plenty of Vinofood Merlot Espresso Syrup for all the coffee lovers.
Tiramisu with Merlot Espresso Syrup
- 250 gm mascarpone
- 3 each eggs
- 60 gm caster sugar
- 1 tsp vanilla extract
- 350 ml long black coffee, cold
- 14 each lady fingers (savoiardi biscuits)
- 45 ml Vinofood Merlot Espresso Syrup, plus extra for serving
- dark chocolate for topping, grated
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Separate egg yolks and whites
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Beat yolks and sugar in stand mixer or with electric beater until it becomes very pale, almost white. Usually takes 7 to 10 minutes.
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Add in vanilla extract and marscapone. Set aside.
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In a large bowl beat the egg whites until stiff peaks appear. Usually 3 minutes.
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Add the cream/egg yolks mixture into the egg whites, a little at a time. Gently fold through. Don’t mix too much just enough to combine as you want to keep the egg whites fluffy.
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Mix coffee and espresso syrup together in a bowl.
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Dip the lady fingers in quickly one at a time (you don’t want to soak as they will become soggy) and then place at the bottom of the dish until the bottom is covered. You can either create individual Tiramisu or create one in a 20cm square dish.
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Spoon over half of the cream/egg mixture if making one dish or portion out if making individual dishes. You need 2 layers on cream/egg mixture.
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Add another layer of lady fingers dipped in coffee and then top with the remaining cream/egg mixture.
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Cover and refrigerate for at least 4 hours before serving. Overnight if possible. Can be made 1-2 days ahead.
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To serve grate dark chocolate over the top and drizzle lashings of Vinofood Merlot Espresso Syrup.
