Italian TiramisuCourse: DessertCuisine: ItalianDifficulty: Medium
Pasteurized egg yolks with Mascarpone, fresh cream and espresso-soaked Savoiardi ladyfinger biscuits make up this Classic Italian dessert
Traditional Tiramisu would contain 6 main ingredients: finger biscuits (Savoiardi ) egg yolks, sugar, coffee, mascarpone, cocoa powder and sometimes liquor. In recent times fresh cream was added to give a fuller creamier texture.
Although the egg yolks are in the raw state they are pasteurised with sugar syrup that reaches temperatures of 121 degrees centigrade/250 degrees Fahrenheit, that cooks the egg far enough to dispel fears of containing bacteria that could cause food poisoning.
The liqueur or wine that is traditionally used is Marsala wine, although other liqueurs are often used to replace this, like Grand Marnier, Tia Maria, Amaretto, and Rum or Brandy.
- Mascarpone Cream
4 egg yolks room temperature
150 g Granulated White Sugar
50 ml Water
500 g Mascarpone Cheese, chilled
250 ml Double Cream, chilled
1 tbs Amaretto liquer or whatever your tipple
- Ladyfingers (Italian Savoiardi biscuits)
- 20/30 Ladyfingers (Savoiardi biscuits) shop-bought Savoiardi biscuits or Make Your Own Ladyfingers** See notes
500 ml Strong Espresso Coffee room temperature
2 tbsp Amaretto liquer or whatever your tipple
- To Finish
Unsweetened Cocoa Powder
- Coffee Dipping
- Make Espresso coffee, add 2 tablespoons of Amaretto liqueur, let it cool down to room temperature while you prepare the mascarpone cream.
- For the Mascarpone Cream
- Pasteurizing the egg yolks
- Whip the egg yolks at high speed for about 4 minutes, set aside.
- Place the sugar in a small saucepan and add the water; bring it to a boil without stirring for 6-7 minutes, or until thermometer reaches 250° F (121° C).
- Gradually dribble the sugar syrup into the whipped egg yolks whilst still whipping at high speed for at least 5 minutes, or until the mixture is pale, thick and cooled to room temperature.
- Set aside
- Place the mascarpone in a large bowl and gently soften it with a spatula:
- Add the egg mixture gradually into the softened mascarpone and fold it in gently using a spatula.
- Don’t use an electric mixer
- Add the Amaretto liqueur.
- In a clean bowl whip the chilled cream until it reaches medium-stiff peaks, again do not over whip.
- Gradually add the whipped cream to the mascarpone mixture by folding it in a little at a time using a spatula.
- Putting together the Tiramisu
- Dip the ladyfingers into the coffee: do not over soak the biscuits, you don’t want them soggy.
- Place the biscuits as a layer to completely cover the bottom of the baking dish.
- Cover the biscuit layer with ½ of the mascarpone cream and sieve over a layer of unsweetened cocoa powder.
- Lay another layer of soaked ladyfingers in the opposite direction to the first layer and cover with the remaining mascarpone cream
- Generously cover with sieved cocoa powder
- Wrap the dish in clingfilm and refrigerate for at least 6 hours, or if possible overnight.
- Your Tiramisu is now ready to serve
- You can keepTiramisu in the fridge for2/3 days.
- Our recipe for Ladyfingers will produce approximately 30 fingers, adjust the “Serving Size” for a larger batch