30 May Tiramisu
30 May 2021
PREP. TIME: 15 - 20min - Chill Time: 1 hour - Serves: 4 - 6
Tiramisu is a classic Italian dessert that is relatively simple to make and much appreciated by everyone.
'Tiramisu' translates as pick-me-up and it does that every time. Try and save some for breakfast.
Savoiardi biscuits are dipped in espresso and layered with a rich cream of mascarpone whipped up with egg yolks and sugar that are folded into clouds of egg whites. Commonly it is constructed in a deep square or rectangular dish but nothing beats the wow factor when it is carefully layered in a large, glass, trifle bowl.
Allow at least 1 hour to chill in the refrigerator before serving.
Ideal for transporting so just perfect for when you are asked to 'bring a dessert or a pud.'
6 Eggs - at room temperature
150 g Caster Sugar
250 g Mascarpone - at room temperature
2 cups Coffee at room temperature
400 g Savoiardi biscuits
Chocolate powder or Coffee powder for dusting
Electric mixer with a balloon whisk - or a hand held balloon whisk
2 large mixing bowls
Large decorative glass or china serving bowl - rectangle shaped containers are easiest to use for layering though.
Tea strainer or small wire strainer.
Step 1 Prep
Separate the eggs.
Make 2 cups i.e 500mls espresso or mocha or plunger coffee. Allow to cool to room temperature before using, otherwise the biscuits will dissolve in it if too hot.
Mix 2 tablespoon each of coffee powder and chocolate powder in a small bowl
Step 2 Beat the egg whites
Beat the egg whites using a whisk attachment on an electric mixer or by whisking in a clean bowl by hand until they are formed as for meringue with soft billowy peaks. (You can test it being at this stage - if it does not fall off a wooden spoon turned upside down). Set aside.
Step 3 Combine the egg yolks and Sugar
Wash the whisk well.
Add the sugar to the egg yolks and beat until it is a thick cream - approx 4 minutes.
Step 4 Add the mascarpone
to the egg yolks and sugar.
Do this gradually at low speed until the mascarpone is thoroughly combined.
Step 5 Fold in the egg whites.
Place about 1/3 of the egg whites into the mascarpone mixture and gently fold them in by hand using a large flat spatula or metal spoon.
Continue adding the egg whites - a third at a time, keeping as much volume in the mixture as possible.
Refrigerate if you are delayed in proceeding with the next step.
Step 6 Assembly
Have the serving dish ready and smear the bottom of the dish with some of the mascarpone mixture.
Pour the coffee into a shallow dish and dip the savoiardi - one at a time into the coffee and place them one by one to form the base of the Tiramisu in the serving dish.
Add a layer of mascarpone over the biscuits and sprinkle with ground coffee and chocolate powder using a tea strainer or small wire strainer.
If you are using a trifle bowl, line the sides of the bowl with a row of these biscuits, then create the next layers inside of this lining.
Place another layer of savoiardi biscuits over the mascarpone.
Cover the biscuits with mascarpone mixture.
Sprinkle with the coffee and chocolate powder.
Continue in this way so you have at least 3 layers - finishing with a layer of mascarpone mixture sprinkled with the powder.
Refrigerate for a minimum 1 hour before serving
Step 5 To Serve
Cut into serving portions or spoon from the trifle bowl onto plates. Dust with more of the coffee and chocolate powder.
Recipe adapted by Elizabeth Peddey from The Italian Chamber of Commerce and Trade 10/21.
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