Saturday, 20 August 2011

How to make tiramisu

On my second post, I am going to kick off the blog by sharing with you my very own tiramisu recipe that I use. I actually poached it from Cuisine magazine.



Ingredients

3 eggs separated
½ cup caster sugar
¼ cup Marsala wine (available from Mediterranean food shops, or try your local bottle shop)
400g mascarpone
200ml coffee
2 tablespoons brandy
1 packet Savoiardi biscuits (from most supermarkets, or definitely found in Mediterranean food shop)
Good quality cocoa for dusting

Method

Right. Start by finding a pot that fits a metal bowl in the top well so you don’t burn your fingers on the steam. Or, if you have a fancy proper double boiler, use that.





Heat up water in the pot. In the metal bowl (off the heat), put the egg yolks and sugar and whisk these together briefly, then add the marsala wine and whisk again.



Now put it on the pot with the hot water, keep the water hot but not boiling. Whisk quickly before the egg starts to cook, and keep whisking until it has changed consistency – it becomes quite thick and changes colour. This takes around five minutes. The mixture that you have just made is called Zabaglione, and is actually a dessert in itself that you can serve with fruit. But, alas, we are now going to destroy the Zabaglione by adding enormous amounts of mascarpone.
Remove the mixture from the heat, add all the mascarpone, and whisk up until all the lumps of mascarpone have smoothed out. Put this aside for the moment.



Now you need to beat the egg whites, until you get soft peaks. TIP: Room temperature eggs are easier to beat.






Fold the egg whites into the mascarpone mixture and set aside.





Take out your tiramisu dish. The dish is quite important – you want to have a look for one that is the perfect size to fit two rows and two layers of Savoiardi biscuits in. You want a glass dish that is around 16cm by 21cm, and 5-6cm deep.

Mix the hot black coffee with the brandy, and dip the Savoiardi biscuits in here one at a time (give them a good little roll so they soak up some of the liquid), and layer them in the base of the dish. One whole packet of biscuits should be enough for a tiramisu with two layers.


Once you have created the bottom layer, take the mascarpone & egg mix, and spread about half over the top of the biscuits.





















Now create the second layer of Savoiardi biscuits, dipping in the coffee again, and then cover the biscuits with the rest of the mascarpone & egg mix.








Coat the tiramisu with a good dusting of cocoa. Alternatively, use finely grated dark chocolate.






Cover, and refrigerate overnight if possible, or for at least 4 hours.
I have stretched this to serve 12 people… but ideally this probably serves around 8.
Serve after dinner, or for breakfast on your birthday.

2 comments:

  1. Yay! Finally have your recipe :) Sam and I went to Scopa last weekend and shared a tiramisu which was yum (although the bottom layer of biscuits had a bit too much coffee mix and were really full on)… Anyway, we decided we should make it at home one time. I was telling Sam about your epic tiramisu and said I would ask you for the recipe. And now I have it! xM

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  2. And now you have the recipe with step by step instructions and pictures even! =) You'll have to let me know how it goes when you do make it. Love to you and Sam xx

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