Classic Tiramisu
Dessert
Feeds 4-6
Cook Time: 30 mins plus Overnight
Difficulty: Easy
One of my go to desserts when I am in a hurry and I need a bit of wow factor. Bitter, sweet, creamy, rich, boozy - it’s got it all!
It’s such a simple pleasure but as with everything, there are a few little hints and tricks that take it to the next level!
Don’t oversoak the sponge fingers - there’s a temptation to think that you want as much of that boozy, coffee goodness but the sponge fingers will continue to soak and will end up soggy and pasty - this taints the final, indulgent flavours!
Classic chef cliche, but the quality of ingredients really matters here - go for the best coffee you have! It really makes all the difference!
Dont be shy with the booze - you want it strong! When you taste the coffee/booze mix, it wants to be the kind of strength that you can only just handle neat - by time you have soaked the sponges and layered the cream, it will be diluted - nothing worse than a boozy dessert without the flavour or booze! If you aren’t sure, add another splash!
Traditionally a lot of Italians say you should have 3 layers of sponge and cream - I’m a cream lover, more cream, less sponge for me - so I do 2 layers and make the cream layers that but thicker - but this is up to you!
The final big tip for this one is to make it a day in advance - left overnight in the fridge, a tiramisu only gets better when all those flavours and textures blend together a touch - another reason not to over soak the sponge fingers!
Play around with the booze to create all sorts of different versions. Ive made stout ones, rum and raisin ones, vodka (espresso martini inspired ones). Things like baileys works well for something a little creamier!
There’s a temptation for ‘chef’ this sort of dessert up, to maybe make it in a chefs ring or mould or individual glasses. For me, that’s not the essence of this dessert. There’s nothing more impressive than a simple splodge of tiramisu on a plate, dusted with icing sugar - nothing to hide, just pure deliciousness!
INGREDIENTS:
2 Double Espressos (or 3 Heaped Tsps Coffee & 100ml Hot Water)
200g Caster Sugar
75ml Vin Santo (plus a splash more)
3 Egg Yolks
100g Icing Sugar
500g Mascarpone
20-30 Savoiardi Biscuits (or Trifle Sponge Fingers)
Dusting of Cocoa Powder
METHOD:
Add the hot coffee to a small, shallow tray or bowl.
Add the caster sugar and Vin Santo and mix well until the sugar has dissolved. Taste and adjust the flavours - get that balance how you want it but make sure its super boozy!!! Then set aside to cool.
In a stand mixer or mixing bowl with electric or hand whisk, whisk the egg yolks and icing sugar until super light and fluffy. It should be smooth, pale and all the sugar totally dissolved.
Add the mascarpone and continue to whisk until smooth and completely lump free - set aside.
Time to soak the sponge fingers - this is where care and attention comes in - don’t just wang them all in and pour the mix over.
Take one sponge finger and dip it, rough side down into the coffee/booze mix. Flip it in the mix twice, then place it, rough side up in the bottom of your serving bowl - try not to oversoak the biscuits.
Repeat this for enough sponge fingers to cover the bottom of the dish.
Take half of the mascarpone mix and spread it over the sponge fingers in an even layer.
Repeat another layer of dipped/soaked sponge fingers.
Top the tiramisu with the remaining cream and smooth over
If you are feeling adventurous, use a piping bag and nozzle of your choice to top the tiramisu but a lovely rustic swirl with a wooden spoon or spatula gives it a lovely finish!
You can either dust the entire Tiramisu with cocoa powder or wait until you’ve splodged it on the plate before giving it a generous dusting!
Make this the day before and let it rest in the fridge overnight - it takes the finished product to the next level!
