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.
- 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
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).
Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
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!)
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!
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).
Spread over half the cream, then top with another layer of coffee dipped biscuits.
Spread with remaining cream.
Cover, refrigerate for at least 4 – 5 hours, preferably overnight
Dust with cocoa powder just before serving – either before you cut or after placing onto serving plates.
For more tips, visit here.
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