Tiramisu

Recipe by
Simon Johnson

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

Ingredients

Method

Ingredients

  • Sabayon

  • 4 Kangaroo Island Egg Yolks, (discard eggs whites)
  • 13 cup caster sugar
  • 1 tbsp Nielsen Massey vanilla bean paste
  • 250 g Mauri Formaggi Mascarpone
  • 1 cup Thickened cream
  • 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
  • Garnish

  • 70 g Valrhona Guanaja 70% Chocolate, grated
  • You will need a shallow casserole dish

Method

  1. Bring 10cm of water to a gentle simmer in a saucepan (for bain marie).
  2. 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. Turn off heat, add mascarpone a little at a time, whisk to combine.
  3. Add thickened cream and fold through, mixture should be light & fold over itself in gentle ribbons.
  4. Dip enough sponge biscuits into coffee to cover the base of shallow casserole dish & drizzle liqueur over sponge biscuits (if using).
  5. Cover with one-third of the mascarpone mixture & grate a generous amount of chocolate over the top. Repeat layers 2 times, finishing with the mascarpone mixture and grated chocolate to cover the top.
  6. Rest in the fridge for 1 hr before serving.

Buy the Ingredients