• 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. Add the egg whites to the bowl and attach the Whisk, whisk on a high speed until soft peaks form.
  3. Gradually add half the sugar, reserve in a separate bowl.
  4. Add the egg yolks, vanilla essence and remaining sugar to the bowl, whisk together until the mixture turns light in colour.
  5. Remove the whisk and attach the creaming beater, add the reserved egg whites to the mixed egg yolks and combine together on a low speed.
  6. Gradually add the flour and salt, making sure that the mixture is not over  mixed as all of the air will be lost.
  7. Transfer the mixture to a piping bag fitted with a piping tube. Pipe onto the baking tray into twenty 8cm long biscuits
  8. Sprinkle each one with sugar.
  9. Bake in the oven for 10-15 minutes until golden at the edges.
  10. 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 24 approx.):

2 egg whites
2 egg yolks
65g Caster sugar (and extra for sprinkling)
1/2tsp Vanilla extract
55g plain flour
Pinch of salt

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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