Best tiramisù
For me (and Italians would kill me for saying this), tiramisù is the coolest trifle in the world. The Venetians don't really have many desserts, but this is a classic. It's usually dead simple and all about the sponge, the coffee and the cream, but I think chocolate and coffee are such good friends that you've got to get a bit of chocolate in there. I've also used egg whites, which isn't traditional, but they make it lovely and light and spread the mascarpone about so it's not so rich.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dessert Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 g good-quality dark chocolate (70% cocoa solids)
- 50 g butter, diced
- sea salt
- 175 g sponge fingers
- 400 ml good hot sweetened coffee
- vin santo or other sweet dessert wine
- 4 large free-range eggs
- 100 g caster sugar
- 750 g mascarpone
- 2 oranges
- a few fresh coffee beans, bashed up finely