One-bowl tiramisu

One-bowl tiramisu

By
From
Paris Pastry Club
Photographer
Helen Cathcart

This is my little selfish pleasure. One big fat bowl of mascarpone mousse with the occasional coffee-drenched biscuit.

The mousse is rich and creamy with egg yolk and, of course, mascarpone. And really, when I think about its name, I believe it could not have borne its name better. It means ‘pick me up’, and this bowl will indeed pick you up. This recipe can easily be doubled/tripled/you name it for a crowd and looks absolutely darling in small glasses.

Ingredients

Quantity Ingredient
1 tablespoon caster sugar
1 egg yolk
100g mascarpone

For the biscuit cuillère

Quantity Ingredient
5 eggs, separated
150g caster sugar
150g plain flour, sieved
50g icing sugar, to decorate
strong coffee
dark chocolate, for topping

Method

  1. Whisk the egg yolks and half the sugar in a large bowl for 5 minutes or until light and fluffy. In another bowl, whisk the egg whites until frothy, then add the remaining sugar – whisking as you do so – in small batches, and whisk to stiff peaks.
  2. Add one third of the meringue to the egg yolks and stir with a spatula to loosen the mixture. Then gently fold in the remaining meringue until just combined.
  3. Add the flour and fold in until there are no more lumps.
  4. Scrape the mixture into a piping bag fitted with a 10 mm nozzle and pipe four dots underneath each corner of each piece of baking paper to stick the paper to the prepared trays.
  5. Whisk the sugar and egg yolk with a hand-held mixer for 3–4 minutes or until thick and doubled in size.
  6. Add the mascarpone, a tablespoon at a time, beating well – for at least for a minute – after each addition. Chill in the fridge while you get on with the layering action.
  7. Soak the biscuits in the strong coffee and place three at the bottom of a bowl. Cover with half the mascarpone cream. Top with more soaked biscuits and spread with more cream. Grate some dark chocolate on top and chill the tiramisu for an hour or two. Dig in with the largest spoon you can find.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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