Tiramisu

Recipe by
Simon Johnson

Tiramisu is a luscious Italian dessert made with delicious layers of chocolate, mascarpone, vanilla sabayon & coffee.

Ingredients

Method

Ingredients

  • Base

  • 2 cups Allpress Espresso Coffee, cold
  • 1 packet Savioardi sponge finger biscuits
  • 2 tbsp Liqueur, either Marsala, Tia Maria or Chambord would work well
  • Sabayon

  • 4 Kangaroo Island Egg Yolks, (discard eggs whites)
  • 13 cup caster sugar
  • 1 tbsp Nielsen Massey vanilla bean paste
  • Filling

  • 250 g Mauri Formaggi Mascarpone
  • 1 cup Thickened cream
  • 70 g Valrhona Guanaja 70% Chocolate, grated
  • You will need a shallow casserole dish

Method

  1. Dip Sponge biscuits into coffee, lay on the base of shallow casserole dish. Drizzle liqueur over sponge biscuits if using
  2. Bring 10 cm of water to a gentle simmer in a saucepan (for bain marie)
  3. Whisk egg yolks, sugar and vanilla paste in a heat proof bowl over the simmering water, until light & fluffy (sabayon stage.) Mixture will double in volume, thus cooking the eggs slightly
  4. Turn off heat, add mascarpone a little at a time, whisk to combine
  5. Add thickened cream and fold through, mixture should be light & fold over itself in gentle ribbons
  6. Layer mascarpone mixture over the soaked sponge biscuits & grate a generous amount of chocolate over the top of each layer
  7. Repeat layers, finishing with the mascarpone mixture and grated chocolate to cover the top
  8. Rest in the fridge for 1 hr before serving

Buy the Ingredients