Tiramisu

Tiramisu

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

An old classic. Many towns in Italy have claimed it as their own, but I am assured that it originated in Treviso. The owner of the oldest restaurant there, Le Beccherie, simply said to me, ‘I wish I had registered the name “tiramisu” when my parents were serving this dessert in the 1960s – I would be rich now.’ Use a good quality cocoa powder – definitely not drinking chocolate.

Ingredients

Quantity Ingredient
4 eggs, separated
2 tablespoons caster sugar, or more to taste
250g mascarpone
12 savoiardi biscuits
250ml strong black coffee
40ml marsala
cocoa powder, for dusting

Method

  1. Beat the egg yolks with 1 tablespoon sugar until fluffy. Add the mascarpone and beat on a low speed until well incorporated. Transfer to a bowl.
  2. Beat the egg whites and the other tablespoon of sugar till they form peaks. Gently incorporate the whites into the mascarpone mixture.
  3. Dip the savoiardi in the coffee one at a time, making sure they absorb the coffee but are not saturated.
  4. Arrange half the biscuits in the bottom of a small container and cover with bit of marsala. Form a second layer with the remaining biscuits and mascarpone and marsala. Allow to sit for 2 hours in the fridge before eating. Dust with cocoa before serving.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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