I wasn’t too comfortable with the dessert squad using ‘tiramisu’ in the title of this dish, even though in savoury dishes I often use familiar words and names of dishes as signposts to the general territory of a new dish. There’s something about that word, though, and one night a woman sent her terrine back, saying ‘that’s not a tiramisu, I make great tiramisu and that one doesn’t even...’. So let me say now that this is a layered frozen dessert that has some of the flavours of a traditional Italian dish. Oh, and it’s divine, especially with the extra coffee kick of the syrup. Make sure the sponge has enough alcohol in it to prevent it freezing too hard. This recipe makes enough to fill one 2 lb loaf tin, which will comfortably satisfy eight non-pedants.
Whisk the eggs and the
Whisk the cream until softly whipped and set it aside. Then whisk the egg yolks until pale and creamy. Bring the
Stir the icing sugar, coffee and Tia Maria into the mascarpone. Line a
BRING THE COFFEE and sugar to the boil and simmer them until reduced to half the original volume. Toss in the beans and leave the syrup to cool. Spoon some syrup over and around each slice of terrine.
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