Tiramisu
Adapted from chef Davide Berchiatti of the Bologna Cucina Cooking School
Preparation time: 30 minutes plus overnight sitting time
Cooking time: 0 minutes
This recipe is best made the day before
- 3 egg whites
- 5 egg yolks
- 1 pinch salt
- 150g/5ozs. sugar
- 500g/1.1lbs. mascarpone
- 250g/8.8ozs. ladyfingers
- 1 cup marsala wine or Kahlua
- 3 ristretto coffees
- 3 tablespoons water
- 1 tablespoon powdered gelatine
- Cocoa as required
Step 1 - Whisk egg whites until stiff with a pinch of salt. Set aside. Then whisk the egg yolks with sugar until the mixture is pale and fluffy and then add the mascarpone to make a dense, thick cream folding with the egg whites gently so as not to deflate them too much.
Step 2 - Apply a layer of mascarpone cream on the base of a serving dish. Combine the wine and the coffee in a bowl. Dip the ladyfingers in the wine and coffee mixture allowing the extra to drip off. Place a layer of these on top of the cream trimming the biscuits as needed to fit. Then add another layer of cream and then a layer of marsala and coffee dipped ladyfingers and then a thin layer of cream using a palette knife to smooth over the surface.
Step 3 - You should still have a lot of the cream left. Sprinkle the gelatine over the water and melt in the microwave for 20-30 seconds on high. Allow to cool for 5 minutes and then whisk with the remaining cream. Place into a piping bag fitted with a 1A plain piping tip. Pipe dollops on top and then allow to set in the fridge, preferably overnight. When ready to serve, dust with cocoa.