Farewell Architecture & Design and Hello Research Services (with Tiramisu)

Inveresk Architecture_11 2

Last Friday I farewelled my role with the School of Architecture & Design at the University of Tasmania, which I had held for the last two-and-a-half years. It was a great position, with wonderful people and in a fantastic building. A hard gig to follow – my new role with the Office of Research Services (still at the University) will have a lot to live up to.

For my farewell morning tea, I made one of my favourite things – a Tiramisu – from one of my favourite cook books.

Tiramisu
4 eggs, separated
2 tbsp caster sugar
250g mascarpone
12 or so savoiardi biscuits
250ml strong black coffee (not instant)
40ml Marsala
cocoa powder for dusting generously
 

Beat the egg yolks with 1 tbsp sugar until fluffy. Add the mascarpone and beat on a low speed until well incorporated. In a separate bowl, beat the egg whites and the other spoon of sugar to soft peak stage. Gently incorporate the whites into the mascapone mixture.

Dip the savoiardi in the coffee one at a time, so that they absorb the coffee without going completely soggy. Arrange half the biscuits in the bottom of a small container and cover with a bit of marsala and some of the mascapone mixture. Form a second layer with the remaining biscuits, marsala and mascarpone. Allow to six in the fridge for at least 2 hours in the fridge before eating. Dust generously with cocoa before serving.

Savoiardi

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