Tiramisini

Nigella has done it again – this time she has created a Tiramisu you can drink. Well, sort of. It’s like a Tiramisu only more fluid and she calls it a Tiramisini. It sounds Italian enough for us to want to try it. Anything Italian tastes nice, right? If it’s good for you is debatable, but it will make you feel good and we all know that people who are happy live longer, so in that aspect it’s most certainly healthy. And if you are worried about spiking your blood sugar levels you can always munch some cinnamon beforehand. Just make sure not to make it a daily habit as the kind of cinnamon you find in the shops is the one that lowers your blood sugar levels, but it is also poisonous in large doses (as little as a teaspoon a day), so don’t make it a daily habit. Mind you, in Sweden they eat a lot of cinnamon and they have a longer lifespan than most, so who knows? Science is confusing, go for coffee and dessert – it’s satisfying!

Ingredients

• 100ml/3½fl oz espresso or strong instant coffee
• 2 tbsp coffee liqueur
• 4 Savoiardi biscuits (fine sponge ‘ladyfinger’ biscuits)
• 2 free-range egg whites
• 250g/9oz mascarpone
• 2 tbsp honey
• 2 tbsp Marsala
• 1 tsp cocoa powder

Preparation Method

• Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool – I find ten minutes outside the window on a cool day does it!
• Break each Savoiardi sponge finger into about four and drop the pieces into four small martini glasses, then pour the cooled espresso mixture over them. Press down gently, making sure the biscuits are soaked all over.
• Using an electric hand-held whisk for ease, beat the egg whites in a bowl until they form soft peaks when the whisk is removed, and set aside for a moment.
• Scrape the mascarpone into another bowl, adding the honey: I love the way its mellow sweetness marries with the Marsala (though sugar would be fine, too). Beat with the whisk (no need to clean it out first) and, when smooth, slowly beat in the Marsala.
• Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into an elegant peak at the top.
• Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.

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