Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Over the years we have made this classic Italian pudding in many different ways in our restaurants but the one we had for lunch on arrival at Marina Spaggiari's place in Modena was simple, light and sublime and finished off the long light lunch perfectly, especially with a few glasses of the local walnut liqueur. The nice thing about this Tiramisu was that it wasn't too sweet; it had very little sugar in it, if any.
200ml whipping cream
40g caster sugar
4 egg yolks
500g mascarpone at room temperature
12-15 sponge fingers
3 shots of espresso
4tbsp Amaretto
Good-quality cocoa powder, to serve
Whisk the cream until stiff. Beat the egg yolks and sugar by hand, or with an electric whisk, for a few minutes until light and creamy. Then spoon in the mascarpone until well mixed, and finally carefully fold in the cream mixture. Lay the sponge fingers in a serving dish about 4-5cm deep.
Mix the hot espresso with the Amaretto and spoon over the sponge fingers until the liquid is all absorbed.
Spoon over the cream mixture (you can pipe it in if you wish for a decorative effect), cover and leave to set in the fridge for an hour or so. Before serving, dredge with the cocoa powder.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments