Tiramisu

Traditional Italian tiramisu using a rice cooker sponge cake base.

Setting time: 4 hours

Ingredients

Sponge base

• 1 batch rice cooker sponge cake (see sponge_cake.md)

Espresso soak

• 300ml strong espresso (or strong brewed coffee), cooled
• 2 tbsp SangSom (or Marsala wine, dark rum)

Mascarpone cream

• 500g mascarpone
• 4 egg yolks
• 100g sugar
• 2 egg whites

To finish

• Unsweetened cocoa powder

Method

1. Make the sponge cake in advance and let it cool completely
2. Cut the sponge into thin slices (~1cm)
3. Mix cooled espresso with SangSom in a shallow dish
4. Beat egg yolks with sugar until pale and thick
5. Add mascarpone and mix until smooth
6. In a separate bowl, whip egg whites to stiff peaks
7. Gently fold whipped egg whites into the mascarpone mixture
8. Dip sponge slices very quickly in the espresso mixture (do not soak)
9. Layer dipped sponge slices in a dish to cover the bottom
10. Spread half the mascarpone cream over the sponge layer
11. Repeat with another layer of dipped sponge and remaining cream
12. Dust generously with cocoa powder
13. Refrigerate for at least 4 hours, ideally overnight

Tips

• Dip sponge slices very quickly — they should absorb coffee but not be soggy
• If you can’t find mascarpone, substitute with equal parts cream cheese and heavy cream blended smooth
• Best made the day before serving