Tiramisù
Ingredients
Nutritional Information
Introduction
Tiramisù, meaning “pick me up” in Italian, is a relatively modern classic that has captured hearts worldwide. Originating in the Veneto region during the 1960s, this luxurious layered dessert combines the bold flavour of espresso-soaked ladyfingers with a cloud-like mascarpone cream. The genius lies in its simplicity – just a handful of quality ingredients transformed through careful technique into something utterly divine. Best prepared a few hours ahead to allow the flavours to meld, tiramisù is the perfect make-ahead dessert for dinner parties, celebrations, or whenever you need a truly special sweet treat.
Instructions
1
Prepare the Coffee
Brew 300g of strong coffee using a moka pot. Sweeten to taste (one teaspoon works well) and pour into a wide, shallow bowl. Set aside to cool completely whilst you prepare the cream.
2
Prepare the Egg Yolk Mixture
Carefully separate the eggs, placing the yolks in one bowl and the whites in another. Ensure absolutely no trace of yolk gets into the whites. Using electric beaters, whip the egg yolks with half the sugar (60g) until the mixture becomes pale, thick, and foamy (3-4 minutes).
3
Incorporate the Mascarpone
With the beaters still running, add the mascarpone a little at a time to the whipped yolks, beating continuously until fully incorporated. You should achieve a thick, smooth, creamy mixture. Set aside.
4
Whip the Egg Whites to Stiff Peaks
Thoroughly clean and dry the beaters – any trace of fat will prevent the whites from whipping. Beat the egg whites until foamy, then gradually add the remaining sugar (60g) whilst continuing to beat. Continue until stiff peaks form – when you turn the bowl upside down, the mixture should stay firmly in place.
5
Fold in the Egg Whites
Take one large spoonful of the beaten egg whites and stir it vigorously into the mascarpone mixture to loosen the cream. Then add the remaining egg whites in small amounts, folding very gently from bottom to top with delicate movements to maintain the airiness.
6
Create the Base Layer
Spread a generous spoonful of mascarpone cream across the bottom of a 30x20cm glass baking dish, ensuring it covers the entire base evenly.
7
Build the First Layer
Dip each savoiardi biscuit briefly into the cooled coffee on both sides – they should be moistened but not saturated. Arrange them in a single layer in the dish, all facing the same direction. Spoon mascarpone cream over the biscuits, spreading evenly to cover them completely.
8
Build the Second Layer
Create another layer of coffee-soaked savoiardi biscuits arranged in the same direction, then spread another layer of mascarpone cream over them, smoothing carefully to create an even surface.
9
Decorate
Transfer any remaining cream to a piping bag fitted with a 12mm plain nozzle and pipe small rosettes or swirls across the surface. Generously dust the entire surface with unsweetened cocoa powder using a fine-mesh sieve.
10
Chill
Cover the dish and refrigerate for at least 2 hours (or overnight) to allow the tiramisù to set and the flavours to develop fully.
Storage
Tiramisù made with very fresh raw eggs should be consumed within the same day or stored for a maximum of 1 day in the refrigerator in an airtight container. If using pasteurised eggs, it will keep for 2-3 days refrigerated. The dessert can be frozen for up to 2 weeks, though the texture may change slightly upon thawing.
Tips
✓ For enhanced flavour, add dark chocolate shavings or chocolate chips between the layers.
✓ Sweeten the coffee to your personal taste preference.
✓ For a more authentic experience, make homemade mascarpone cheese – it’s surprisingly simple and the flavour is incomparable.
✓ If you prefer to avoid raw eggs, use pasteurised eggs or try an egg-free mascarpone cream recipe.
✓ IMPORTANT FOOD SAFETY NOTE: Raw eggs, even very fresh ones, can present food safety risks. For greater safety, especially for vulnerable individuals (pregnant women, young children, elderly, or immunocompromised), use pasteurised eggs.
✓ Don’t oversoak the savoiardi – a quick dip on each side is sufficient. Oversaturated biscuits will make the tiramisù soggy.
✓ The dessert actually improves with time in the refrigerator, so making it the day before serving is ideal.
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