Tiramisu

  • Recipe difficulty: Hard
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Preparation time: 45 minutes

Cooking time: 10 minutes 

Serves: 
6

Equipment: 
20cm x 20cm dish  

Method

For the biscotti savoiardo

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Attach the Whisk and add the egg whites, lemon juice and vanilla extract. Whisk on a high speed until you have soft peaks.
  3. Gradually add the sugar and egg yolks and whisk until combined.
  4. Remove the whisk and attach the Creaming Beater or Folding Tool.
  5. On a slow speed, mix in the corn starch and flour.
  6. Transfer the mixture to a piping bag fitted with a 1½cm piping tube. Pipe onto the baking tray into twenty 8cm long biscuits
  7. Sprinkle each one with sugar.
  8. Bake in the oven for 10-15 minutes until golden at the edges.
  9. Place on a cooling rack and reserve until ready to use.

For the mascarpone mix

  1. Attach the Whisk and add the eggs and sugar. Whisk on a medium speed until the mixture turns light
  2. Remove the whisk and attach the Creaming Beater or Folding Tool.
  3. Add the Mascarpone cheese and mix together on a slow speed until combined. Reserve.

To make the Tiramisu

  1. Pour the coffee into a shallow bowl or dish and dip the pre-made savoiardo biscuits into the coffee.
  2. Lay out ten biscuits in the bottom of the dish and pour some orange liquor over the top.
  3. Cover with a layer of the mascarpone mix and then add another layer of 10 biscuits.
  4. Finally, add another layer of the mascarpone mix.
  5. Place in the fridge for 3 hours to chill.
  6. Before serving, sprinkle with cocoa powder.

Ingredients

For the biscotti savoiardo (makes 20 x 8cm biscuits):

3 egg whites
1tsp vanilla extract 
60g granulated sugar 
3 egg yolks  
25g cornstarch 
60g strong flour 
A few drops of lemon juice

For the mascarpone mix:

6 eggs 
120g sugar 
500g mascarpone cheese

To assemble:

3 espresso cups of extra strong coffee (freshly brewed) 
50g Grand Marnier/Cointreau (orange liquor) 
20g plain cocoa powder

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