Rich and unbelievably creamy, This classic Italian pudding is now an international favourite. Cream Cheese, coffee and almond liqueur are its traditional flavourings
Ingredients
2 tbsp. caster sugar
150ml/¼ pt whipping cream
250g/9 oz mascarpone cheese
90ml/3 fl oz very strong black coffee
5 tbsp. amaretto (almond liqueur)
225g/8 oz sponge fingers
To decorate
1 tbsp. cocoa powder
Method
Put the sugar, whipping cream and mascarpone into a bowl. Wash the lemon and dry on kitchen paper. Grate the rind and squeeze the juice. Add the lemon rind and juice to the bowl and beat the contents together with an electric whisk or wooden spoon until thick and creamy. Mix the black coffee with the amaretto in a small bowl. Dip half the sponge fingers in the coffee mixture, then lay them side by side in the base of a 1.2 litre/2 pint shallow rectangular dish. Spread half the cream mixture over the sponge fingers making sure that they are covered completely. Dip the remaining sponge fingers in the coffee mixture and layer as before. Cover these in turn with the remaining cream mixture. Cover the dish with cling film and chill in the fridge for at least 3 hours. Remove the tirimasiú from the fridge about 30 mins before serving. Sieve the cocoa powder over the surface and serve
Chef's Tips
Mascarpone is an Italian full fat, unsalted cream cheese made from cows milk. As an alternative, 100g/4oz cream cheese stirred into 150ml/¼ pt double cream could be used. The Amaretto is usually available in miniatures, and may be replaced with Tia Maria or Brandy. When dipping the sponge fingers in the coffee mixture, leave them immersed for approx. 30 sec's so that they absorb as much as possible. When all have been dipped, spoon any remaining coffee/amaretto mixture over the sponge fingers already in the dish. A glass of sweet wine such as an Italian Moscato or Vin Santo could be served with this creamy dessert. A creamy cappuccino, sprinkled with a little cocoa powder would also make a good accompaniment.