Mary Berry Quick Tiramisu Food

RASPBERRY TIRAMISU

Steps:

• Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for another 1 min until cool.
• In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
• Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hrs.
• Dust the tiramisu with icing sugar just before serving in big bowls.

QUICK & EASY TIRAMISU

Steps:

• Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
• Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
• Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.

BEST EVER TIRAMISU

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

MARY BERRY'S PICCOLI TIRAMISù

Steps:

• Prep time: 20 minutes, plus chilling. Measure the mascarpone and about 50ml (2fl oz) of the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk again into soft peaks, being careful not to over-mix or it will be too thick. Fold in the vanilla extract and icing sugar. Meanwhile, in a separate bowl, combine the coffee and brandy. Break six of the sponge fingers in half and dip into the coffee and brandy mixture (see note). Arrange the soaked sponge fingers in the base of the tumblers. Spoon half of the cream mixture on top and half of the grated chocolate. Break the remaining sponge fingers and soak in the coffee and brandy. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly. Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature. Cook's Notes: • If you can't find sponge fingers, use trifle sponges or slices of sponge cake instead, though they are less robust once dipped, so take care when assembling. • Give the sponge fingers a really good dunking in the coffee and brandy. There's plenty to go around and, ideally, you want them to absorb all the flavour and add moisture to the dish. Prepare Ahead: make up to 8 hours ahead and store in the fridge. Not suitable for freezing.

BERRY TIRAMISU

Steps:

• Clean the berries and cut any large ones into pieces. Place in a bowl and add the sugar, lemon juice, and dessert wine.
• Let marinate for a minimum of 2 hours or up to 6.
• Beat the 3 egg yolks until light, and then slowly beat in 1/2 cup of sugar, then the mascarpone cheese.
• In a separate bowl, beat the egg whites until stiff.
• Fold these gently into the cheese mixture.
• Now whip the cream until soft peaks form, and fold this too into the cheese mixture.
• To assemble, line the bottom of a casserole dish large enough to hold 12 cookies flat.
• Spread half the berries along with half their juices over the cookies.
• Cover the mixture with half the mascarpone cream mixture.
• Repeat this step once more, ending with the mascarpone.
• Arrange berries on top of the tiramisu, then refrigerate several hours or up to overnight before serving.