Tiramisu
Recipe from Joe of The Italian Aussie Cook
My take on a classic… with a couple of subtle variations! Remember this dish is best prepared at least 24 hours before serving, as it requires time to set in the fridge. Things you’ll need for this dish:
Ingredients:
3 eggs, yolks and whites separated
1/2 cup (110g) caster sugar
1 tsp vanilla extract
200g mascarpone
125g thickened cream (for whipping)
1 cup black coffee (6 - 8 espresso shots)
2 tbsp Frangelico or Kahlua (skip for alcohol free)
200g (24 - 30) lady fingers, savoiardi biscuits
Lemon rind (from 1/4 lemon) - optional
Cocoa, for dusting
Method:
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Coffee, Kahlua: Mix your coffee and Kahlua in a bowl. Set aside (and let the coffee cool if freshly brewed).
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Mix the eggs, sugar, vanilla and lemon rind: In a mixing bowl, add the sugar slowly to the egg yolks and beat on medium speed for around 10 minutes. With a few minutes to go, add the vanilla extract (and lemon rind if you choose).
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Add in the Mascarpone: Beat until just combined.
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Cream: In a separate bowl beat the cream until completely thickened and stiff, then fold slowly into the mascarpone/egg/sugar mix.
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Egg Whites: In a clean bowl, beat the egg whites until stiff, fold in slowly to combine with the remainder of the mix.
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Savoiardi Biscuits: Dip the savoiardi biscuits in the coffee briefly (about a second each side) and line the bottom of your dish. Tip: The bigger the biscuit type you buy the longer you will need to dip. Trial a few biscuits first to see how much the coffee soaks in.
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Assemble the tiramisu. Spread over half of the cream, and then top with another layer of biscuits. Cover with the remaining cream.
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Let it Rest: Cover and refrigerate for at least 24 hours.
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Serve! When you’re ready to serve you need to also add a generous amount of cocoa powder over top - this is a must!
