Tiramisu

Discussion in 'Geek Recipes' started by Shaetano, Mar 2, 2011.

  1. Shaetano

    Shaetano Member

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    Found some pictures of the last time I made this so thought I would post it.

    I use a fairly common recipe which you'll find in most books, I like to use crème de cacao but you can use tia maria or amaretto. I use about equal portions of liqueur & espresso as it isn’t super strong so add what you are comfortable with. Pictures are double quantity I believe.

    If you can find Pavesini biscuits use them, I find these much better to work with then the traditional savioardi / lady finger biscuits.

    Ingredients
    • 5 eggs
    • 125g castor sugar
    • 500g mascarpone
    • 200ml espresso coffee
    • 200ml white crème de cacao
    • Pavesini or Savioardi biscuits
    • Cocoa powder

    Separate the eggs into two bowls. Cream the yolks and sugar until pale and fluffy. Add in mascarpone until well combined.

    Beat the egg whites until you get stiff peaks. Fold gently into the mascarpone mixture.

    Combine the espresso and crème de cacao.

    Dip the biscuits into the espresso mixture and drain slightly and alternate layer a dish with the biscuits, cream and a dusting of cocoa powder. I prefer my tiramisu a little cakeier so I don’t use a huge amount of cream between layers.

    Top with a layer of cream and then a coating of cocoa powder when you are ready to serve. I usually leave in the fridge overnight to let it settle and absorb.

    Enjoy!

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    Last edited: Mar 5, 2011
  2. minushuman

    minushuman Member

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    Looks fantastic! Recipe almost spot on to what I use (bar the creme de cacao).

    Not bad after an hour or so in the fridge but you're 100% right - let it sit overnight and you'll be in Tiramisu heaven. So. Good.
     
  3. uberbanzai

    uberbanzai Member

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    Instead of Kahlua (or white cacao), try using Toussaint. Might be hard to get but the effort is worth it.
     
  4. dafrizz

    dafrizz Member

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    Very similar to my favourite Tiramisu recipe, however I use a few different things:

    icing sugar instead of caster sugar
    Amaretto instead of creme de cacao
    Lady fingers instead of your biscuits (a bit thicker, so might need a bit more liquid to soak)

    Yours looks great.
     
  5. phantom220

    phantom220 Member

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    Tried this tonight, will report back and see how I go.

    Couple of things I noticed:
    • Beating egg white is next to impossible without a food processor/wand
    • Corollary to point 1 - a Dremel makes a good substitute for a wand
    • I may have gone overboard with the Kahlua (replacement for creme de cacao)

    Still, we shall see.

    Cheers for the recipe either way :thumbup:
     
  6. stenchlord

    stenchlord Member

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    This made me choke on my drink.
     
  7. phantom220

    phantom220 Member

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    Perth, Australia
    Ffft, it was all I had.

    Made it a second time the other night, went down an absolute treat. Go-to dessert winner.
     

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