How to make a delicious Tiramisu!

So what does one do after attending the Dawn Service for the ANZACs and returning home at 7:30am with the whole day to spare? Make Tiramisu for the family!

Tiramisu is an Italian dessert that is widely popular throughout the world. It is a simple and easy dessert to make so it’s a perfect handmade dessert to bring to the family BBQ. The traditional Tiramisu is made of a mixture of mascarpone cheese, egg and sugar in between savoiardi (Italian sponge fingers) layers which are soaked in coffee and liquor.

How to make a Tiramisu

Ingredients 

• 2 Cups of espresso coffee
• 100mL of Kahlua or Tia Maria
• 6 Eggs
• 6 Tablespoons of sugar
• 500g of Mascarpone cheese
• 1 large packet of savoiardi (sponge fingers)
• Cocoa or grated chocolate flakes

Method

Step 1: Separate the egg yolks from the egg white and place into two separate bowls. Tip: I personally like to crack the egg on the side of the bowl (enough so that you can open it up with your hands) then use the egg shells to separate the egg yolk from the egg white by moving the contents from one half shell to the other.

Step 2: Beat egg yolks and sugar in a large bowl with a mix master or by using electronic beaters until pale and thick.

Step 3: Fold in the mascarpone cheese until just combined.

Step 4: Put some espresso coffee to cook. (I like to cook the coffee at this time as it will become warm when ready to soak the savoiardi).

Step 5: Pour coffee and liquor into a shallow, flat dish and set aside to cool.

Step 6: Beat the egg whites in a separate bowl with a mix master or electronic beaters until soft peaks form. Once done, fold the egg whites into the egg yolk and mascarpone mixture.

Step 7: Put a thin layer of mascarpone mixture at the bottom of your dish. Then dip enough savoiardi into the coffee mixture so that you can cover the base of your dish. (I like to place the savoiardi in the dish as I go so I know exactly how many to soak. I also like to break them in half to fill any gaps). Cover the savoiardi with a layer of the mascarpone mixture and repeat the process a few times ending with cream at the top.

The cream layers can be made to your preference. I prefer less cream and more savoiardi biscuits so my cream layers are about 0.75cm thick.

Step 8: Dust gently with cocoa or grated chocolate flakes, cover with plastic and refrigerate overnight.

Extra Tips:

• If the coffee is warm/hot the savoiardi soak up the coffee much faster.
• Make sure you don't soak the savoiardi for too long as this will make it too soggy and vice versa, soaking too quickly will make it too dry. It takes a bit of practices so don't stress if your first Tiramisu doesn't turn out!
• Make sure you advise that the Tiramisu contains alcohol to those who you are serving the Tiramisu.

ENJOY!

- Liana Fasanella