Over time, like many chefs and cooks, I’ve crafted my own version of this delightful dessert – a failproof combination of mascarpone custard and drunken coffee-infused sponge biscuit fingers, all topped with a thick layer of cocoa powder.
It’s a recipe that never fails to delight any crowd and quite literally translates from the Italian as ‘pick me up’. Even non-coffee drinkers can’t help but love this one. There are various theories as to the origin of tiramisu, which is believed to have emerged in the 1960s or 1970s. While some attribute its creation to Turin or Tuscany, many point to Treviso, near Venice – but one thing is certain: it’s undeniably Italian!
This recipe can be made with or without pasteurizing the egg yolks. Try to use good-quality eggs. If you want to omit egg altogether, that is possible too. The mascarpone cream will be denser and less aerated but it will still look and taste great. Don’t be afraid of going strong on the coffee and liqueur, and try adding the finely grated zest of an orange to the mascarpone mixture at Christmas time. Enjoy this one; you’ll feel like a winner.
INGREDIENTS
4 eggs, separated
125g sugar
250g mascarpone, at room temperature
200ml double cream
200ml strong filter coffee or espresso
30ml dark spiced rum, madeira or Grand
Marnier
50ml coffee liqueur
24-30 lady finger biscuits
5 teaspoons cocoa powder
METHOD
Whisk the egg yolks and sugar until light and fluffy. If you wish, pasteurising the mixture by placing it in a heatproof bowl over a saucepan of gently simmering water until it reaches 72°C, then rapidly cool it down in an ice bath.
Beat the mascarpone into the egg yolk mixture. Whip the cream to firm peaks and gently fold it into the mascarpone. Whisk the egg whites separately until they form soft peaks, then gently fold them in too.
Pour the coffee into a shallow dish with the alcohol. Dip each side of the lady finger biscuits into the coffee until just wet, then arrange half of them in a layer in the base of a 23cm (9 inch) serving dish.
Be sure not to oversaturate the lady fingers.
Spread half the mascarpone mixture on top of the lady fingers and dust heavily with cocoa. Arrange the remaining dipped lady fingers on top, then add the remaining mascarpone mixture. Dust heavily with cocoa powder again to fully cover the top.
Recipes from Coffee Creations: 90 delicious recipes for the perfect cup by Celeste Wong.
Published by Mitchel Beazley
PHOTOGRAPHY: STEVE RYAN & JAKE GREEN
