A chocolatey-orangey-negroni tiramisù.
6 eggs (separated)
120g white sugar
1 vanilla bean pod (seeds only)
1/2 orange for zest (optional)
100g 70% dark chocolate (optional)
120ml Poor Toms Negroni Australiano
300ml strong, quality coffee
25g white sugar
400g savoiardi biscuits
coca powder for dusting
Step One - Mascarpone Mix
Separate the egg yolks and whites into two large bowls. Combine 1/2 the sugar (60g), vanilla pods seeds and orange zest with the egg yolks. Using an electric beater, whip until the yolks are thick in consistency pale yellow in colour. Fold in the mascarpone and combine until smooth. Set aside.
Rinse your beaters, and in the second bowl whip the egg whites. Gradually add the remaining sugar (60g), until stiff peaks are formed.
In three stages, carefully fold the egg whites into the mascarpone mixture. If you’re adding chocolate, chop it up coarsely and joyfully, and fold the chocolate in too.
Step Two - Negroni Coffee
In a wide-ish, shallow-ish bowl combine the Negroni Australiano, coffee, and sugar.
Step Three - Assembly
Swiftly dip and soak the savoiardi one at a time in the Negroni coffee, (don’t let them get too soggy or they will fall apart). Line them side by side on your serving dish to create a layer of savoiardi. Break them in half to fill in any large gaps. Then cover with a layer of mascarpone mix. Repeat this process until you have used all of your savoiardi biscuits, finishing with a layer of mascarpone mix.
Cover with cling-wrap and let it chill for 6hrs or refrigerate over night for the yummiest results. Dust with cocoa powder before serving.