Tiramisu – a new version

We have a family tradition where the birthday star picks what they want to eat for their birthday menu.  On more birthday menu’s that I care to remember, Tiramisu has been the dessert of choice.  I have a tried and tested recipe that calls for savoiardi biscuits, sweetened coffee and yet more sugar in the egg mixture.  However this recipe from the Italian Food Safari television series on SBS calls for no sugar in the coffee ,1 cup of sugar in the egg mixture and pavesini biscuits.  It also uses 2 more eggs than my original recipe.  Even though essentially it’s the same recipe as my original one, i’ll be using it from now on because quite simply it’s better in flavour and texture.

You’ll need: 

6 eggs separated

1 cup caster sugar

500g mascarpone

strong espresso coffee (not instant)

Liqueur (Tia Maria/Kahlua/Amaretto) (I usually don’t add the alcohol as miss17 doesn’t like it)

Pavesini biscuits –

(you can get these at an Italian grocery store/deli or use savoiardi biscuits – I prefer the pavesini because they are more delicate and suck up more coffee than the savoiardi)

70% dark chocolate for grating

 What to do:

Beat the egg yolks with the sugar until its thick and white.  This takes about 15 minutes.  Add the mascarpone and beat intil the mixture is just combined and smooth.

Combine the coffee with the liqueurs.  Taking about 4 biscuits at a time, quickly dip them in the coffee/liqueur mixture.  Set them aside on a plate to cool.

 

Next, whisk the egg whites until they’re thick and stiff.  The important part of this is that the bowl has to be clean and dry and free of any egg yolk for the whites to stiffen.  Then GENTLY FOLD…not mix, FOLD the mascarpone mixture into the eggwhite mixture.  If you mix it through roughly you will lose the height and body of the stiffened egg whites.

Layer the biscuits into your serving dish (I used individual glasses) and then add a layer of the mascarpone/egg mixture.  Then add a layer of biscuits again and then add another layer of mascarpone/egg mixture.  Keep going until you’ve filled the dish/glasses/bowls; making sure you finish off with a layer of mascarpone/egg mixure.  I tend to break the biscuits in half when I’m making individual serves as they pack into the glasses easier and it doesn’t leave air pockets as much.

I had enough mascarpone/egg mixture to make 6 large glasses and six small glasses of tiramisu.

Grate the chocolate over the top of each serving.

I used about a square and a half of Lindt 70% dark chocolate which I keep in the freezer.  It’s much easier to grate frozen chocolate than refrigerated chocolate which begins to melt far too quick when it’s being handled.

Refrigerate the tiramisu for 2-3 hours but for a better infusion of coffee flavour, leave it overnight in the fridge.

You can download the pdf of  tiramisu here.

Please feel free to leave a comment, whether or not you try this recipe.

Enjoy

 

 

2 thoughts on “Tiramisu – a new version

  1. Hello Suzi,

    I somehow came across your blog and saw your recipes. I love cooking, baking and gardening and therefore, your writing interested me.

    Great photos, btw.

    I have tried your recipe and it is indeed fantastic. The only change I made was also leaving out the liquour (as I did not have any in the house and did not want to go out) but used a bit of almond essence (flavouring) instead. I normally would use Frangelico or Amaretto if I had some in the house.

    The addition of the almond essence was nice. I have used it in cheesecake in the past and know from experience that one must be prudent in the amount they add. Just a touch…perhaps 1/2 a teaspoon.

    Thanks so much for the great recipes and especially the photos.

    All the best,

    Leeba

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