TIRAMISU! BEST DESSERT IN THE WORLD?

Simon is very caffeinated and VERY stoked with his new coffee machine.What could he possibly use coffee in - for cooking?The obvious answer is TIRAMISU. Both your hosts have extensive experience making this dessert - - and Simon has some key DOs and DON'T when it comes to nailing it.Here's Nagi's recipe...Here's Simon's:Serves 10-126 eggs , yolks and whites separated1cup (220g) caster sugar (superfine sugar)1 tsp vanilla extract500g mascarpone ,1 1/4 cups black coffee 3 tbsp Masala1 packet (c.350g) lady finger/savoiardi biscuits100 g good-quality dark chocolate (min. 70% cocoa solids), finely chopped into smallrubble-sized piecesCocoa , for dustingMethodBeat the yolks and sugar in a stand mixer on speed 6 to 7 for 10 minutes or until itchanges from yellow to pale yellow (almost white), and is thick. Add vanilla andmascarpone, beat until just combined and smooth. Transfer the mixture to a bowl,set aside.Add egg whites to another bowl and beat until they’re stiff and foamy, about 3minutes. Add 1/2 the cream mixture into the egg whites. Gently fold through. Whenmost incorporated, add the remaining cream mixture and fold through until justcombined.Mix the coffee and Masala together. Quickly the dip biscuits in and line the bottom ofa rectangular dish (I like to use a small-medium enamel roasting tin). Spread overhalf the cream, scatter over half the chopped chocolate, then top with another layerof coffee dipped biscuits.Spread with remaining cream and scater over the remaining chopped chocolatepieces.Cover, refrigerate for at least 4 – 5 hours, preferably overnight. Dust with cocoapowder just before serving – either before you cut or after placing onto servingplates. Hosted on Acast. See acast.com/privacy for more information.