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Tiramisu

To be totally honest, I’m not a coffee drinker, and until a few months ago I actually I couldn’t stand the taste of it. I don’t know what switched in me but for some reason I like it now so and was surprised I liked this tiramisu so much considering last timeI tried it as a kid I hated it. But hey, if there’s anything that’s gonna make you like coffee it has to be tiramisu so let’s just say this one did for me 🙂

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Ingredients

For the Biscuits

2 eggs, separated

50g sugar

60g flour

1 tbsp corn flour

 

For the Mascarpone Cream

2 eggs, separated

75g caster sugar

200g mascarpone

 

Other Ingredients

250ml black coffee

2 tbsp Frangelico, optional

 
 

How to Make It

For the Biscuits

  • Preheat the oven to 180ºC.
  • Beat the egg whites with until soft peaks then gradually add the sugar and continue to beat until the mixture is stiff and glossy.
  • Add egg yolks and whisk for a couple of seconds so they are just combined with the whites.
  • Sift in the flour and gently fold into the mixture. You want to prevent knocking out too many air bubbles, so mix until just incorporated.
  • Transfer the batter to a piping bag and snip roughly a 2cm hole in the end.
  • Line a tray with baking paper and pipe logs that are about 5cm long.
  • Optionally, you can sift over a few teaspoons of icing sugar which will give them a little sweetness and crispness on the outside once baked.
  • Bake the savoiardi for 10-15 minutes, making sure you keep a close eye on them because they can burn quickly.
  • Allow to cool slightly before removing from the tray as they will be quite soft still with straight from the oven.

For the mascarpone cream

  • Beat yolks and sugar until pale and thick. Add the mascarpone and beat until thoroughly combined.
  • Add the egg whites to a clean bowl and whisk until stiff and foamy, about 3 minutes.
  • Add 1/3 of the egg white mix to the yolks and fold through to loosen the mixture a little.
  • Add the remaining egg whites and gently fold until just incorporated, making sure you don’t knock out too much air.

Assembly

  • Quickly dip one biscuit at a time into the coffee and lay in a single layer along the bottom of a baking dish. You might need to cut or trim your biscuits slightly to get them to fit properly (depending on your dish).
  • Add a layer of the mascarpone cream on top so that the biscuit layer is fully covered by about 1cm.
  • Repeat these steps until all of the cream and biscuits are used up – I did 3 layers of biscuits and cream.
  • Add a layer of whipped cream on top (not traditional and not necessary, I just ran out of mascarpone 😅 but it was actually really nice)
  • Cover and set in the fridge for a few hours or overnight, then just before serving, dust with cocoa powder.

Video

Tiramisu (and savoiardi biscuits)

To be totally honest, I'm not a coffee drinker, and until a few months ago I actually I couldn't stand the taste of it. I don't know what switched in me but for some reason I like it now so and was surprised I liked this tiramisu so much considering last timeI tried it as a kid I hated it. But hey, if there's anything that's gonna make you like coffee it has to be tiramisu so let's just say this one did for me 🙂
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Setting Time 5 hours
Total Time 5 hours 35 minutes
Course Dessert
Cuisine Indian
Servings 4

Ingredients
  

For the lady finger (savoiardi) biscuits

  • 2 eggs separated
  • 50 g sugar
  • 60 g flour
  • 1 tbsp corn flour

For the mascarpone cream

  • 2 eggs separated
  • 75 g caster sugar
  • 200 g mascarpone

Other ingredients

  • 250 ml black coffee
  • 2 tbsp Frangelico optional
  • cocoa powder for dusting

Instructions
 

For the savoiardi biscuits

  • Preheat the oven to 180ºC.
  • Beat the egg whites with until soft peaks then gradually add the sugar and continue to beat until the mixture is stiff and glossy.
  • Add egg yolks and whisk for a couple of seconds so they are just combined with the whites.
  • Sift in the flour and gently fold into the mixture. You want to prevent knocking out too many air bubbles, so mix until just incorporated.
  • Transfer the batter to a piping bag and snip roughly a 2cm hole in the end.
  • Line a tray with baking paper and pipe logs that are about 5cm long.
  • Optionally, you can sift over a few teaspoons of icing sugar which will give them a little sweetness and crispness on the outside once baked.
  • Bake the savoiardi for 10-15 minutes, making sure you keep a close eye on them because they can burn quickly.
  • Allow to cool slightly before removing from the tray as they will be quite soft still with straight from the oven.

For the mascarpone cream

  • Beat yolks and sugar until pale and thick. Add the mascarpone and beat until thoroughly combined.
  • Add the egg whites to a clean bowl and whisk until stiff and foamy, about 3 minutes.
  • Add 1/3 of the egg white mix to the yolks and fold through to loosen the mixture a little.
  • Add the remaining egg whites and gently fold until just incorporated, making sure you don’t knock out too much air.

Assembly

  • Quickly dip one biscuit at a time into the coffee and lay in a single layer along the bottom of a baking dish. You might need to cut or trim your biscuits slightly to get them to fit properly (depending on your dish).
  • Add a layer of the cream on top so that the biscuit layer is fully covered by about 1cm.
  • Repeat these steps until all of the cream and biscuits are used up.
  • Add a layer of whipped cream on top.
  • Cover and set in the fridge for a few hours then just before serving, dust with cocoa powder.
Keyword coffee, tiramisu

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Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂

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One Response

  1. 5 stars
    Thank you for this great receipe !
    I did the biscuits for the time myself and it turned out amazing :).

    Reply

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