Ingredients
11 total- 400g mincemeat
- 4 tbsp brandy or dark rum
- 20g coffee, brewed to create 250ml coffee
- 3 egg yolks
- 40g caster sugar
- 250g mascarpone
- 2 tsp vanilla bean paste
- 300ml double cream
- 24 (approx.) savoiardi biscuits
- 2 tbsp cocoa powder
- 10g (approx.) dark chocolate (70-80% cocoa solids)
Method
9 stepsStep 1
Put the mincemeat and 2 tbsp brandy in a small pan; warm over a low heat for 10-15 mins, until the mixture has thinned enough to be spreadable. Set aside to cool.
Step 2
Mix the coffee with 1 tbsp brandy and pour into a small container into which a sponge finger can be dunked; set aside.
Step 3
In a mixing bowl, whisk the egg yolks, sugar and remaining 1 tbsp brandy for 3 mins or so with an electric whisk, until the mixture is pale and doubled in volume.
Step 4
In a separate larger bowl, combine the mascarpone, vanilla bean paste and cream, then whisk until barely past ribbon stage and not yet soft peaks – it should be voluminous and stiffening but still loose.
Step 5
Use a large spoon to fold in the egg yolk mixture, then – only if needed – make a few swipes with a balloon whisk to return it to that not-quite-soft-peak stage.
Step 6
To assemble the tiramisu, spread half the cooled mincemeat mixture over the base of a deep, 2-litre serving dish (there will be some gaps). One at a time, dunk half the biscuits into the coffee so that they’re wet but not soggy, and transfer directly to the dish until the base is covered; spread just under half of the mascarpone mixture over the biscuits.
Step 7
Continue with another layer of coffee-soaked biscuits, followed by the remaining mincemeat and mascarpone. Use a small sieve to dust the top with cocoa powder; chill for at least 3 hrs or up to 2 days.
Step 8
Just before eating, finely grate the dark chocolate over the top, then serve.
Step 9
Recipe Tip: Allow extra time for chilling.