Tiramisu

Tiramisu
 
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This recipe was uploaded
by CucinaItaliana

 
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Ingredients

Ingredients
Method
 
  • TONI'S TIRAMISÙ
  • Ingredients:-
  • 250g tub of mascarpone
  • 75g caster sugar
  • 1tsp pure vanilla extract or the seeds from one vanilla pod (optional)
  • 3 eggs – separated
  • 300g (approx 1½ packs) SAVOIARDI (sponge finger) biscuits
  • 200ml very strong black coffee
  • 50ml marsala wine (this is more authentic, but any liqueur works just as well – I often use Tia Maria or cognac)
  • Cocoa/grated dark chocolate for dusting
Method:-

Beat the egg yolks, vanilla and sugar until pale, thick and fluffy (the 'ribbon' stage).
Beat in the mascarpone.
Whisk the egg whites until they form stiff peaks and gently fold into the mascarpone mix.
Pour the coffee and liqueur into a shallow dish (easier for dipping).
Dip the savoiardi biscuits into the coffee/liqueur liquid briefly (too long and they disintegrate) and line the bottom of your serving dish.
Pour half of the mascarpone mixture over the biscuits and give the first layer a really good dusting of cocoa/grated chocolate.
Add another layer of dipped biscuits, followed by the remaining mascarpone mix and finally top with a generous dusting of cocoa/grated chocolate.
Ideally leave in the fridge overnight where it will firm up, but at least 4 hours.

Tiramisu

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This recipe was uploaded by CucinaItaliana

 
 
This is my Dad’s (a retired chef) ‘famous’ tiramisu recipe. It is the very same recipe he used in his restaurant and got rave reviews for by two local papers (before the days of the www). It is totally authentic as it has NO CREAM, but he had a ‘secret’ which kept it as light as a feather. A bit ‘retro’ perhaps, but always popular nonetheless. I hope it is suitable for you and that you enjoy it as much as we do! You can make it in individual dishes or in one dish, I use a small shallow glass 'lasagna' style dish, but anything will work. The amount below should serve 6 quite easily. Here goes…

Method


Method:-

Beat the egg yolks, vanilla and sugar until pale, thick and fluffy (the 'ribbon' stage).
Beat in the mascarpone.
Whisk the egg whites until they form stiff peaks and gently fold into the mascarpone mix.
Pour the coffee and liqueur into a shallow dish (easier for dipping).
Dip the savoiardi biscuits into the coffee/liqueur liquid briefly (too long and they disintegrate) and line the bottom of your serving dish.
Pour half of the mascarpone mixture over the biscuits and give the first layer a really good dusting of cocoa/grated chocolate.
Add another layer of dipped biscuits, followed by the remaining mascarpone mix and finally top with a generous dusting of cocoa/grated chocolate.
Ideally leave in the fridge overnight where it will firm up, but at least 4 hours.
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