Tiramisu (Chef recipe!)
Recipe video above. You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone - no cream! You just can't achieve the same mouthfeel if you use normal cream. :) (Read in post or note about raw egg concerns)
Ingredients
- 3 eggs, yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone, good brand (Important - read Note 1)
- 1 1/4 cups black coffee, 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
Directions
- 1
- 2
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).
- 3
Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
- 4
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!)
- 5
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)
- 6
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).
- 7
Spread over half the cream, then top with another layer of coffee dipped biscuits.
- 8
Spread with remaining cream.
- 9
Cover, refrigerate for at least 4 - 5 hours, preferably overnight
- 10
Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.