Preparation time: 45 minutes + 40 minutes cooking + chilling
Use a strong brew if a medium-roast coffee, prepared in a cafeteria or filter machine. You call prepare this either in a bowl or in a square dish, in which case you can serve it in slices. Raspberries complement the tira-mi-su beautifully, but use whatever is at its best and in season.
- 175 ml (6 fI oz) cold strong black coffee
- 6 tablespoons Kahlua or Tia Maria
- 25 g (1 oz) caster sugar
- 25 g (1 oz) vanilla sugar (page 9)
- 3 large eggs (size 2), separated
- 250 g (8 oz) mascarpone
- 250 g (8 oz) 8%-fat natural fromage frais
- 200 g (7 oz) savoiardi (sponge fingers)
- Cocoa for dusting
- Crème de framboise to taste
- 375 g (12 oz) fresh raspberries
- Icing sugar
Combine the coffee and coffee liqueur in a shallow bowl. Whisk the sugars and egg yolks together, and then beat in the mascarpone and fromage frais until smooth. In another bowl, whisk the egg whites until stiff and fold into the mascarpone mixture.
Spread a little of the mousse on the base of a serving bowl or dish. Dip the sponge fingers, one at a time, into the coffee mixture, until the sponge just starts to yield between your fingers. Cover the mousse with a single layer of sponge fingers and then smooth some more of the mascarpone mousse on top. Repeat the layering to give three layers each of sponge and of mousse, and then smooth the surface with a palette knife. Cover and chill for at least 2 hours, or preferably overnight. Dust the tira-mi-su with sieved cocoa just before serving.
Meanwhile, sprinkle a little framboise over the raspberries, sweeten to taste with sieved icing sugar and set aside for 30 minutes. Serve the rasp- berries with the tira-mi-su.