Classic Tiramisu
Serves 6
Ingredients
400ml espresso
2 tablespoons Strega
2 tablespoons Sambuca
4 eggs
2 tablespoons icing sugar
2 teaspoons vanilla extract
500g mascarpone
2 tablespoons caster sugar
200g (20-30) savoiardi biscuits
50g dark chocolate, roughly chopped
1-2 tablespoons dark cocoa powder, for topping
Method
Step 1: Make the espresso and place in a shallow plate with the Strega and Sambuca; set aside.
Step 2: Separate eggs and place yolks in a large bowl with icing sugar; whisk on high speed until creamy and pale. Add vanilla extract and mascarpone; whisk again until thick, set aside.
Step 3: In a clean bowl, add egg whites and mix on high speed until fluffy. Slowly add the caster sugar and continue whisking until thick, glossy and stiff peaks form. To check whether the sugar is dissolved, rub a little mixture between your thumb and forefinger.
Step 4: Gently fold the meringue into the mascarpone mixture.
Step 5: To assemble, spread a thin layer of cream onto the base of your dish. Dip the savoiardi biscuits in the coffee and liqueur mix (roll them over twice), then place in the dish. Repeat for the entire layer. Cover with half the remaining cream, then sprinkle with dark chocolate.
Step 6: Repeat the above step by dipping the savoiardi biscuits in the coffee and liqueur mix and placing them onto the cream layer. Finish with the remaining cream, and smooth the top. Cover with a heavy dusting of cocoa powder and place in the fridge for 2-3 hours, then serve.
Notes:
The key to a good Tiramisu is to use fresh high-quality eggs.
If you don’t have Strega or Sambuca, Marsala also works well…otherwise leave the alcohol out completely.
The dimensions of my dish were: L29cm x W26cm x H8cm - however, feel free to use a standard rectangular dish of a similar size.