This Italian classic is creamy, delicious and coffee-spiked. I haven’t met anyone who doesn't love tiramisu with a passion!
- 3 eggs, separated
- 4 tbsp caster sugar
- 1 vanilla bean, split and seeds scraped
- 500 g mascarpone
- pinch of salt
- 1 scant tbsp icing sugar
- 20 savoiardi biscuits
- 2 cups (500 ml) espresso coffee
- 80 g roughly chopped dark chocolate
- Dutch-process cocoa powder, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 4 hours (or overnight)
1. Place the egg yolks and caster sugar in a bowl and whisk for 5–6 minutes or until the egg mixture is very pale and fluffy. Add the vanilla seeds and stir well, then add the mascarpone and whisk, gently, to ensure there are no lumps.
2. Whip the egg whites and salt until soft peaks form. Add the icing sugar and keep whipping for a further 2–3 minutes or until shiny and firm. Gently fold the whipped whites into the mascarpone mixture.
3. Dunk the savoiardi in the coffee (one at a time or they will go soggy), then arrange about half of them in a serving dish to cover the base. Pour over half the creamy mixture and sprinkle half of the chocolate on top. Top with the remaining coffee-soaked logs in a single layer. Spread the remaining creamy mixture on top.
4.Leave in the fridge to set for a minimum of 4 hours (or overnight). Dust liberally with cocoa powder and the remaining chocolate just before serving.