Italian Tiramisu
Italian Tiramisu it is a timeless classic dessert, its creamy texture will let you indulge in the world of flavour. Enjoy coffee soaked savoiardi biscuits with creamy mascarpone cheese and a hit of nuts and spice coming from Marsala. This is my favourite dessert from Italy.
Servings: 8 people
Calories:
Equipment
Ingredients
- 750 g Mascarpone Cheese
- 4 Eggs
- 200 g Savoiardi biscuits
- 300 ml Coffee
- 150 g Caster Sugar
- 40 ml Marsala wine
- 5 g Cocoa powder
- Salt
Instructions
- Prepare the coffee and pour in a small bowl, add the Marsala wine.
How to make the cream for Tiramisu
- Divide the egg yolks from the whites, placing the egg whites
in the medium bowl and the yolks in the large bowl. Add the pinch of salt to
the egg whites. - Using the hand mixer whisk on a medium speed the egg whites
to a stiff pick and set aside. - Add the sugar to the egg yolks and beat with the hand mixer
until they turn paler and the sugar has dissolved. - At this time, using a hand mixer with the speed at a minimum add the mascarpone and mix well.
- Using the silicon spatula, fold gently the stiff egg
white into the mascarpone mix until all ingredients are fully mixed together.
How to assemble the Tiramisu
- Spread a small amount of the cream on the bottom of the dish
to avoid the biscuits from sticking. - Begin by dipping one by one savoiardi biscuits in the warm coffee
and place in the dish until a layer is created, then pour half of the cream and
spreads evenly - Place one more layer of coffee dipped savoiardi and finish with the remaining cream at the top.
- Place in the fridge to rest for at least two hours before dusting with cocoa powder and serve.
Notes
Hints and Tips
I recommend to use Moka coffee machine to make the coffee to ensure a strong flavour is implemented within the dessert . Moka is used in every single household in Italy to make a strong coffee like espresso which is consumed after every meal. When dipping savoiardi biscuits in to warm coffee, ensure it is only for a few seconds. If you let the biscuits soak up too much liquid they will break. I am using a 20 x 30 cm dish; you can adjust the ingredients amounts for a different size dish. For instance, why not make individual portions in a little glass dish - when doing so follow the same principal of assembling the Tiramisu. I used a disposable piping bag for the top cream layer, to create small picks, but a bit of volume can be achieved creating little waves with the silicon spatula. Dust tiramisu with cocoa just before serving, the cocoa will turn bitter if pre-dusted. Be mindful when serving to the little ones, as it contains a fair bit of coffee and liquor.
