Posted on
by Paul Hegeman
Categories:
- Baking Pastry
- Dessert
- Southern European Cuisine
Tiramisu is themost popular Italian dessertand almost every restaurant on this planet serves some variation of it. Unfortunately it is this same widespread availability that means it can often disappoint. Fortunately when it is good it is sublime and it is these occasions that keep most of us coming back for more and trying it again and again. Try this tried and tested Tiramisu Recipe and we guarantee that you will never go back.
This recipe is a result of years of working with numerous other Chefs (Italian and otherwise) creating different Tiramisu’s in countless different kitchens using just as many different methods. During this time I watched, learned, tasted and most importantly listened to the customers in those places where the Tiramisu was a house specialty and it walked off the menu faster than we could make it. Co-incidentally, those places were also the ones where the recipe was as simple as possible and as close to basic Italian pastry work as possible. Proof again that when it comes to classic dishes, stick with classic techniques.
Thanks to those years of experience and learning I have been able to take the best of every recipe I encountered and create this recipe, I hope you enjoy it and that you find it to be one of those sublime Tiramisu’s we’ve all been chasing. Buon appetito!
Note: You will need a square or rectangular dish, approximate dimensions 20×33 cms (8×13 inches) for this dish. For individual servings, use glasses or bowls of your choice.
VIDEO INSTRUCTIONS:
Tiramisu
Tiramisu is themost popular Italian dessertand almost every restaurant on this planet serves some variation of it. Unfortunately it is this same widespread availability that means it can often disappoint. Fortunately when it is good it is sublime and it is these occasions that keep most of us coming back for more and trying it again and again. Try this tried and tested Tiramisu Recipe and we guarantee that you will never go back.
4.92 from 48 votes
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Prep Time 3 hours hrs 10 minutes mins
Cook Time 25 minutes mins
Total Time 3 hours hrs 35 minutes mins
Course Dessert
Cuisine Italian
Servings 8 servings
Ingredients
TIRAMISU
- 6 egg yolks
- 4 egg whites
- 175 grams sugar
- 350 grams mascarpone cheese
- 125 milliliters fresh cream
- 3 cups strong coffee cooled to room temperature
- 120 milliliters marsala wine
- 90 milliliters Kahlua
- 48 sponge fingers aka: savoiardi, approx
- dark chocolate hard for grating as garnish
STRAWBERRIES
- 12 strawberries cut in half
- 1/3 cup marsala wine
- 1 tablespoon sugar
Instructions
Tiramisu
Add the egg yolks & half the sugar to mixer bowl
Whisk on high speed until light & creamy (approximately 2 minutes)
Add the mascarpone cheese & mix on medium speed, until just combined
Add the cream and whisk for approximately another 2 minutes (until thick & creamy)
Transfer to a large bowl
Clean and dry the mixing bowl and whisk
Pour the egg whites into the clean mixing bowl (make sure the bowl is not hot after washing)
Whisk on high speed until soft peaks (approximately 1 minute)
Continue whisking and slowly add remaining sugar (1 tablespoon at a time)
Continue whisking until stiff peaks (approximately 1 minute)
Remove the bowl from the mixer and fold half of the egg whites into the cream mixture in the large bowl
Once they are just combined fold through the remaining egg whites
Add the marsala & the kahlua to the coffee
Soak the biscuits in the coffee mix one at a time for a few seconds, drain and arrange in the dish
Once one layer of biscuits is completed in the dish, spread on an even layer of the cream mixture
Place another layer of soaked biscuits on the cream
Top and spread with a final layer of the cream
Smooth the top and garnish with some freshly grated quality chocolate
Set in the fridge for at least 3 hours.
Cut into desired portions and serve with some marsala soaked strawberries
To make individual portion servings, simply break biscuits into appropriate smaller size before soaking and prepare in the same way as above but in each glass or bowl
Strawberries
Dissolve the sugar in the marsala in a saucepan over a low flame
Bring to the boil
Add the strawberries
Once they are vibrant and bright red, strain them out of the liquid and allow to cool
Return the liquid to the stove and reduce until a syrupy consistency
Notes
Tried this recipe?Let us know how it was!
Paul Hegeman
Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.
That is a wonderful story Silvia, it makes me wish I was in Italy right now! Regarding using raw eggs, yes there is always a slight risk. A couple of things you can do to reduce that risk are: make sure the eggs are as fresh as possible, there should be no signs of cracking in the shell, handle the eggs hygienically when separating. To further reduce the risk, you can also cook the egg yolks as in a sabayon: https://chefspencil.com/recipe/sabayonzabaglione/ (just don’t add the marsala). Cooking egg whites that you will rely on for the air in the dish is more difficult. The only thing you can really do here is use commercially pasteurised egg whites. Commercially pasteurised egg yolks are also available as an option for them. They are both available from some supermarkets in the refrigerated section. Good luck, I hope you find a way to continue to enjoy this dessert.
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I love this recipe and made it many times. We lived in Montebelluna Italy when Tiramisu was “invented”. Friends were all talking about this lovely dessert at a local restaurant. We booked and went for dinner and ordered the Tiramisu. It was divine! Everyone was almost immediately trying to recreated it. This is the closest I’ve ever come to the original we had in that restaurant. The Tiramisu became more famous than the chef or cook that invented it! However, now I’m hesitant to make it as we are warned against using raw eggs. I used to source free range eggs from someone I knew. Where I live now, that isn’t possible. Is there any alternative way to make tiramisu using heat? For instance the way nougat is made by adding hot sugar syrup to the egg whites? I can think of doing that, but can’t think of what to do with the egg yolks except making a creme englaise but I feel that all this would change the taste too much. Thank you for a wonderful recipe that I used quite a few times and brings back wonderful memories.
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