While the elegant-looking dessert only takes 30 minutes or less to prepare, the dessert can take up to two hours to be ready to eat. Best made when you have people coming over, or a dinner party to attend, Mary Berry 's tiramisu recipe makes enough for nine servings of cake. The iconic baker reveals the way she makes the sponge and filling, as well as how she would decorate the tiramisu.
For this recipe , must-have baking accessories include a 38x25xm Swiss roll tin, a 18cm square tin and a thermometer. Additional requirements include baking parchment, mixing bowls, an electric whisk, a wire rack and a palette knife. Tiramisu For the sponge: A little softened butter, for greasing Four large eggs 100g caster sugar 100g self-raising flour For the filling: One tbsp instant coffee granules 150ml boiling water 100ml brandy Three x 250g tubs full-fat mascarpone cheese 300ml double cream Three tbsp icing sugar, sifted 65g dark chocolate (36 percent cocoa solids), grated For the decoration: 100g dark chocolate, (70 percent cocoa solids), finely chopped Two tbsp cocoa powder Method Preheat the oven to 180C (160C fan/350F/gas four).
Grease a 35x25cm Swiss roll tin and line with baking parchment. Place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes (or until the mixture is very pale and thick) – the mixture should leave a light trail on the surface when the whisk is lifted. Sift over the flour and fold in gently using a.
