Tiramisu three ways

Tiramisu three ways

Trisdi tiramisu

By
From
Rome
Serves
6
Photographer
Helen Cathcart

Tiramisu is everywhere around the world and we have tried to resist the temptation for including yet another recipe for it. However, Romans treat tiramisu as a staple Roman dessert (though the recipe probably originated in the Treviso in northern Italy) and they even have a chain of shops called Pompi: Home of the Tiramisu, where they serve a variety of flavours. Our visit there inspired me to include the best Roman version from our friend Ginevra and come up with our own versions of these popular creamy desserts. Giancarlo’s tip for making a perfect tiramisu is to dunk the biscuits for just enough time to get them soaked but not soggy, then hold them vertically for a few seconds, giving them a gentle squeeze, to drain the excess coffee

Ginevra’s tiramisu

Ingredients

Quantity Ingredient
4 eggs, separated
4 tablespoons caster sugar
500g mascarpone
12 savoiardi or pavesini biscuits
300ml cold espresso coffee
cocoa powder, for dusting

Method

  1. In a large bowl, beat the egg yolks with the sugar until pale. Whisk in the mascarpone until you have a smooth consistency without any lumps. In a separate bowl, use a hand-held blender to whip up the egg whites until you have firm peaks like snow. Gently fold the whipped egg whites into the mascarpone mixture and set aside.
  2. Soak the biscuits one by one in the coffee for a few seconds then hold it vertically over the bowl and gently squeeze out the excess liquid. Break the biscuits in half and put them on a plate. When you have soaked all the biscuits, put half of them into the bottom of 6 glass tumblers. Divide half of the mascarpone mixture between each glass, spooning it over the biscuit layer. Layer over the remaining dunked biscuits followed by a final layer of mascarpone. Keep chilled. Just before serving, dust with a little cocoa powder.

Banoffee meets tiramisu

Ingredients

Quantity Ingredient
250g mascarpone
25g icing sugar
4 egg whites
12 savoiardi biscuits
100ml amaretto liqueur
100ml water
1 x 397g tin carnation caramel or dulce di leche
6 small bananas
3 amaretti biscuits

Method

  1. Beat the mascarpone and sugar together in a large bowl. Whisk the egg whites in a separate bowl with a hand-held blender until they form stiff peaks. Add a couple of heaped tablespoons of the egg whites to the mascarpone and whisk in to loosen the mixture. Fold in the rest of the egg whites with a spatula until you have a light frothy cream. Set aside.
  2. Mix together the Amaretto and water in a bowl. Dip the savoiardi biscuits, one at a time, into the liquid to soak them. Then hold the biscuit vertically for a few seconds to let it drain and gently squeeze; place the biscuit on to a plate and continue soaking the rest of the biscuits. Break all the soaked biscuits in half and then pour over a single layer of them into the bottom of 6 glass tumblers. Beat the caramel with a spoon to loosen it, then pour a 1 cm layer over the biscuits. Slice the bananas and lay a single layer of them on to the caramel. Top with a layer of the mascarpone cream and then repeat the layers until the ingredients are used up. Chill in the fridge for at least an hour or up to overnight. Crumble the Amaretti biscuits on top just before serving

Chocolate orange tiramisu

Ingredients

Quantity Ingredient
12 savoiardi or pavesini biscuits
100ml grand marnier, rum or brandy
or 200ml orange juice and omit the water
100ml cold water
8 tablespoons orange marmalade
50g dark chocolate, to serve

For the chocolate custard

Quantity Ingredient
see method for ingredients, half the quantities

For the mascarpone cream

Quantity Ingredient
250g mascarpone
25g icing sugar
4 egg whites

Method

  1. First make the chocolate custard following the method for the recipe in this chapter.
  2. To make the mascarpone cream, beat the mascarpone and icing (confectioners’) sugar together in a large bowl. In a separate bowl, whisk the egg whites until they form stiff peaks. Add a couple of heaped tablespoons of the egg whites to the mascarpone and whisk it in to loosen the mixture. Fold in the rest of the egg whites with a large metal spoon until you have a light frothy cream. Set aside.
  3. Now assemble the tiramisu. Soak the biscuits one by one in a mixture of your chosen alcohol and water, or the orange juice; after soaking, hold the biscuit vertically and gently squeeze out the excess liquid before placing it on a plate. Break the biscuits into half, then put a single layer of them in the bottom of 6 glass tumblers. Spread some of the marmalade over the biscuits, followed by a layer of chocolate custard and a layer of the mascarpone. Repeat this layering until all the ingredients have been used up, ending with the mascarpone. Put into the fridge to chill for at least 1 hour and up to overnight. Before serving, grate over the chocolate.
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