Sure, we all love the usual caffeinated tiramisu, but why not chuck some berries atop it and enjoy the benefits of cooking with fruit and the whoelsome benefit of eggs! Here's our favourite tiramisu dish, too...
Recipe courtesy of Eggs.org.au.
4 eggs, separated
½ cup castor sugar
¾ cup strong black coffee
¾ cup Marsala wine
½ pack (250g) sponge fingers
Cocoa for dusting
½ punnet strawberries, washed and green part removed
½ punnet raspberries, washed
½ punnet blueberries, washed
Place saucepan half filled with water onto the stove and bring to a simmer.
Combine egg yolks and sugar in a heatproof bowl, sit the bowl on top of the saucepan and whisk until fluffy.
Add 1/3 cup Marsala wine, continue to whisk until the mixture forms a ribbon (about ten minutes).
Remove the bowl, and set aside to cool.
Gently fold the mascarpone into the cooled egg mixture.
In a separate bowl, whisk the egg whites into soft peaks and gently fold through the egg and mascarpone mixture.
Place coffee and remaining Marsala into a bowl. Briefly dip the biscuits into the coffee mix and lay them into a trifle dish, then layer with the mascarpone mix. Top with another layer of soaked biscuit and so on, finishing with a layer of mascarpone mix.
Refrigerate for at least two hours, or overnight.
Before serving, dust with cocoa powder and garnish with fresh berries.