Tiramisu is so easy to make, so I am amazed at the amount of bad ones that I have tasted.
My tiramisu is radical in that there are no cups of sugar added.
My feeling is that there is enough sugar already in the biscuits and liquer for it to be sweet enough already. It’s completely unnecessary to add more sugar.
So here goes.
1 packet of bourbon biscuits.
1 cup of Frangelico liqueur, which imparts a lovely hazelnut flavour
1 cup of ricotta
1 cup of thickened cream
1 cup of mascapone
1 cup of grated chocolate
1 cup of strong coffee
Mix ricotta, mascaprone,cream and liquer.
First dip biscuits in cold coffee. Line dish with first layer of buscuits. Add layer of creamy mix. Springle chocolate on top.
Then start off with another layer of buscuits, which you have dipped in coffee, and lay them on top of creamy mix.
If the biscuits don’t seem soaked enough dribble coffee over them. Don’t overdo it, you don’t want to make the whole thing too runny. You need to make sure there are no dry buscuits.
Top with another layer of creamy mixture.
Keep going until you have used up the ingredients.
Place in fridge for at least three hours.
Take out of the fridge and springle with final layer of grated dark chocolate before serving.
This is a winner of a desert for a dinner party, and trust me, it’s sweet enough.