Tiramisu is an Italian dessert which has been adopted by British cuisine and has become something of a classic. Paul Ainsworth's tiramisu recipe has the richness of mascarpone and cream, with a hit of espresso and Tia Maria and a final dusting of chocolate.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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Start by making the coffee reduction. Place the coffee in a small pan, bring to a simmer and reduce to 25ml. Set aside to cool
250ml of strong coffee
In a bowl, mix the icing sugar, mascarpone, coffee reduction and Tia Maria. In a separate bowl, whip the double cream until soft peaks form
50g of icing sugar
265g of mascarpone
50ml of Tia Maria
480ml of double cream
Fold the double cream through the coffee and Tia Maria mixture - make sure the mixture does not split. Set aside in the fridge until ready to serve
For the sponge, break the sponge fingers in half and lay out on a tray. Pour the Amaretto, espresso and Tia Maria onto the sponge, making sure they spread evenly. Leave the fingers to soak in the liquid for 1 hour
150g of sponge finger
35ml of Tia Maria
35ml of Amaretto
150ml of espresso
To finish, layer the sponge at the bottom of a glass or tumbler. Sprinkle with grated chocolate and add a layer of the cream. Sprinkle with some more grated chocolate add then another sponge finger layer, followed by another layer of the cream. Sprinkle again with grated chocolate, dust with cocoa powder and serve
100g of dark chocolate
50g of cocoa powder
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