If you've never used vodka in tiramisu before, you've been making it wrong. Try this Black Cow version, complete with gold cocoa powder, and you'll never look back.
This recipe serves 6 to 8 people.
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4 eggs, separated
75g caster sugar
5 tbsp Black Cow Vodka
100ml espresso coffee
About 16-24 (depending on size of dish) Savoiardi sponge fingers
Gold Zuma Cocoa powder, to dust
Whisk three of the egg whites until stiff, then set aside. Whisk the egg yolks with the sugar until pale and voluminous, then whisk in the mascarpone, a little at a time, until smooth and well-combined – you don't want lumps of cheese. Gently fold the three whites into the mascarpone mixture with a large metal spoon, being careful to knock as little air out as possible.
Stir the Black Cow Vodka into the coffee and pour into a shallow dish. Dip each biscuit into the liquid until it is a pale coffee colour, then arrange to cover the base of a shallow glass dish. Spoon a third of the mascarpone mixture on top, followed by a good sprinkle of cocoa, then repeat the layers, finishing with a layer of the mascarpone and cocoa.
Cover and refrigerate for six hours before serving – you may need to dust with a little more cocoa to make it look respectable.