Tiramisu Recipe

Sunday, July 15, 2018 Sharon Halim 0 Comments

Tiramisu is one of my favourite desserts to eat at all times. I fall in love with it a very long time a go and we sell it back home at my grandma's bakery. Luckily, it's pretty easy to make in bulk and easy to make it look pretty too. Making it perfect for entertaining your guest or large family dinner or for me, to eat it everyday for the whole week. It's not a joke, I really did it.

Prep time + Cooking time: 30-45mins
Servings: 6-8

3 eggs , yolks and whites separated. If you don't want eggs then change it to heavy whipping cream.
1/2 cup caster sugar (known as super fine / baker's sugar in the US)
1/2 tsp vanilla extract
8 oz / 250g mascarpone (Note 5)
1 1/4 cups hot  and strong espresso coffee. I use mocona or nespresso (3 capsules).
3 tbsp of liquor of choice. I like Frangelico but my first choice is always Kahlua. Amaretto and Brandy also an option.
6.5 oz / 200g (24 - 30) lady fingers , pavesini or savoiardi biscuits. My preferences are Di Leo Savoiardi Sponge Fingers or Unibic Sponge Sweet Finger Savoiardi Vittoria, available on Woolworths.
Cocoa , for dusting. My go to cocoa powder is Callebaut Cocoa Powder.

1.Beat yolks and sugar in mixer on medium high for 12 minutes or until creamy white, fluffy and thick. Add vanilla and mascarpone, beat until just combined. Transfer mixture to a bowl, set aside. You can use any kind of mixer; stand mixer or hand mixer, it will have the same result.

2. Have a clean bowl to beat the egg whites until stiff. Then fold 25% of the yolk mixture into the egg whites. Then slowly, gradually fold the remaining yolk mixture in and mix until combined nicely. 

3. Prepared all the biscuits on the pantry then prepared the hot coffee then mix coffee and liquor together. Quickly dip biscuits in and carefully arranged it in the bottom of a 8”/20cm square dish of your choice.

4. Once the first step is done, spread over half portion of the cream, then top it with another layer of coffee dipped biscuits. Then repeat, spread with remaining cream.

5. Cover the top side and  refrigerate for at least 4 hours, preferably overnight.

6. When ready to serve, dust with cocoa powder. Then put fresh strawberries on top. If you want, like my picture, you can buy circle mould to served it round for each person but in Italy square or even in a bowl it's just fine.