Simmering Saturdays: Tiramisu
Tiramisu (Chef recipe!)
This is how to make a real Tiramisu the proper Italian way. The cream layers are luxurious and rich.
It’s simple to make, fun to construct, and tastes even better the next day – and the next! This is a traditional Italian recipe by Vanessa Martin, a well regarded Australian Italian Chef.
Ingredients
- 3 eggs , yolks and whites separated
- 1/2 cup caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz mascarpone – don’t get a cheap brand, cheap imitations are too thin
- 1 1/4 cups black coffee, hot and strong!
- 2 tbsp (or more!) Kahlua, or other liquor of choice (skip for alcohol free)
- 6.5 oz (24 – 30) lady fingers, pavesini or savoiardi biscuits
- Cocoa, for dusting
Instructions
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Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
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Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
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Clean bowl and whisk. Add egg whites and beat until it’s stiff (3 minutes on speed 7, should be all white foam, see video!)
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Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined – don’t bash out all the air in the egg whites!
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Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8” square dish. (See video to see how to arrange them).
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Spread over half the cream, then top with another layer of coffee dipped biscuits.
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Spread with remaining cream.
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Cover, refrigerate for at least 4 – 5 hours, preferably overnight
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Dust with cocoa powder just before serving – either before you cut or after placing onto serving plates.
For more tips, visit here.
Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by Nagi at RecipeTinEats. Look for it to post weekly at 10 a.m.