- 3 eggs , yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone (Note 1)
- 1 1/4 cups black coffee style="color: #999999;">, hot and strong! (Note 2)
- 2 tbsp (or more!) Frangelico or Kahlua , or other liquor of choice (skip for alcohol free)
- 6.5 oz / 200g (24 - 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
- Cocoa , for dusting
- Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
- Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
- Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
- Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)
- Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video or step photos above to see how I arrange them).
- Spread over half the cream, then top with another layer of coffee dipped biscuits.
- Spread with remaining cream.
- Cover, refrigerate for at least 4 - 5 hours, preferably overnight
- Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.
1. Mascarpone is an Italian cheese/cream which has a consistency like softened cream cheese. It's not pourable - see video. It tastes like a rich cream. In Australia (I'm in Sydney) you will find it at most supermarkets in the refrigerator section alongside tubs of ricotta cheese, cream cheese etc. Sometimes it's in the cream section.
2. Coffee - I use an espresso machine, and I fill a double filter basket 4 times to make a strong brew for 1 1/4 cups of coffee.
I used to have a Nespresso machine and used 3 to 4 capsules. If using coffee granules, use 2 - 3 tbsp (taste, you want a strong coffee flavour).
3. Lady Fingers aka Savoiardi biscuits - You need enough for 2 layers for a 8”/20cm square dish. I use ones from Harris Farms in Sydney, Australia and find that 200g/6.5 oz - 24 biscuits - is just right. I also use ones from Woolworths, these are slightly larger but still work just fine (it just makes the Tiramisu slightly higher).
4. Tiramisu Cream - once beaten whites and cream mixture are combined, it might not be perfect smooth. It will look a bit "lumpy", being the egg whites, which means your cream mixture is lovely and light. The "lumps" smooth out when you spread the cream, and also while resting overnight. You just don't want yellow/white streaks.
5. Raw egg note - Many recipes make tiramisu by beating eggs over a double boiler but this is not the traditional way to make Tiramisu. The history behind that is that in the past when the quality and freshness of produce was not as good as it is today, people were scared to use raw eggs for fear of getting sick. And because of this, the version of Tiramisu where the eggs are cooked over a double boiler evolved. Nowadays, using raw eggs in cooking is so much more acceptable because the quality of fresh produce is so much better - think mayonnaise (raw yolks), lemon meringue pie (raw egg whites under the browned top). However, the real traditional way to make Tiramisu (and this is an Italian Chef recipe) is to use raw eggs. So that's the way I make my Tiramisu!
PRECAUTION: To be extra cautious, it is recommended that very young children, pregnant women, elderly or those with fragile health conditions do not eat foods made with raw eggs. This includes: tiramisu, chocolate mousse, mayo, hollandaise, bernaise sauce, pavlova, lemon meringue pie, cookie dough, cake batter.
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