Watch Karyn’s Christmas Tiramisu video demonstration from our Festive Zoom
Karyn Booth is a freelance Food stylist, Home Economist and Cookery writer. Her work mainly involves creating food for film, television commercials, magazines and food packaging. She is passionate about making food look appetizing and delicious. Karyn is currently working on the set of The Northman starring Nicole Kidman and previously worked for 4 years on the Game Of Thrones.
Karyn helped to care for a close relative following his operation for oesophagogastric cancer and understands the difficulties experienced by patients. At our Festive zoom Karyn demonstrated a Christmas Tiramisu
Christmas Tiramisu
Serves 8 – 10 people
You will need a large trifle bowl
Preparation time: 20 minutes. Chilling time: overnight.
Ingredients
3 eggs, separated
100g caster sugar
250g tub mascarpone
100ml whipping cream
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
2 teaspoons of cocoa powder or 60g grated chocolate
Raspberries and pomegranate seeds to decorate
Method
• Place the yolks into a mixing bowl with half the sugar. Use an electric whisk and whisk to a pale yellow, thick, creamy consistency.
• Add the mascarpone and whisk for a minute, then pour in the whipping cream and continue to whisk to a thick cream.
• In a separate bowl whisk the egg whites and remaining sugar to a stiff meringue.
• Fold the meringue into the cream mixture.
• Pour coffee into a shallow dish. Dip the sponge fingers into the coffee for a few seconds until they are nicely soaked, but not soggy. Lay half into a dish, then spread over half of the cream mixture.
• Cover with half the cocoa powder or grated chocolate.
• Repeat with a layer of fingers and finish with a layer of cream.
• Cover and chill for a few hours or overnight, it will keep in the fridge for up to two days.
• To serve, decorate with fresh raspberries and pomegranate seeds, then dust with cocoa powder or sprinkle with the remainder of the chocolate.
