Tiramisu

This dessert is not Alpujarran in any shape or form but the ingredients are all readily-available here and it is very popular in several local restaurants. It is very easy to make and you can prepare it well ahead of time! I reckon this recipe would easily serve 8 - 10 people, or maybe just 6 - 8 hungry Sparrows.

Ingredients

500 mls whipping cream (aka natas para montar)

250 g tub Mascarpone

75 mls brandy, sweet sherry or Málaga wine

5 tbsp white sugar (caster if possible)

300 mls very strong espresso-style coffee

200 g sponge fingers (bizcochos) - that's about 24

35 g grated strong dark chocolate (definitely don't skimp on this!)

2 tsps cocoa powder

• Make the coffee in advance and chill in fridge.
• Chill the grated chocolate
• In a large bowl, whisk together the cream, Mascarpone, brandy and sugar until well stiff. Place the mixture back in the fridge until you are ready to assemble the dessert. (Be careful not to over-whisk or the mixture may curdle. Also, if using long-life whipping cream ensure it has been chilled in the fridge for a few hours before using, this will reduce the chance of curdling. Fresh cream would obviously be cold.)

Sponge fingers, coffee divided evenly into 3 x 100 mls, grated chocolate, whipped cream and Mascarpone, cocoa powder, all ready to go!!

• Place one third of the cold coffee (100 mls) in a small, shallow tray. Take one third of the sponge fingers and soak them in the coffee one by one, placing them once soaked into the bottom of the chosen presentation bowl. The fingers should soak up all of the coffee. Next place one third of the cream mixture on top, followed by one third of the grated chocolate.
• Repeat this step twice more, building up the layers in the dish.

The second layer of sponge fingers is going on!

• Once all the mixture has been used, sprinkle the cocoa powder over the top. Pass it through a fine sieve, such as a tea-strainer to get a lightly sprinkled effect.
• Leave to chill a few hours longer or overnight so that the flavours can mingle a little.

The layers are just about visible through the glass bowl.
Que aproveche!