HAPPY NEW YEAR!! Happy 2014, may this year bring you much luck in your ventures, laughter till you cry, opportunities to learn and may you be surrounded by and give love.
To start this year, I wanted to share my recipe for tiramisu. Why? Who doesn’t love a great tiramisu?
It is a staple, landmark Italian dessert, which is unanimously loved. Unfortunately, though, a really good, proper tiramisu is not easy to come by – my guess here is because it is quite labour intensive. A couple months back, Daphne was doing a design project for a Tiramisu company, which was looking to set up shop in the US precisely for this point, that is when I came to realize that it is not just me, it is not easy to find a good tiramisu, most of what I find sold is mascarpone with a lot of whipped cream and overly soaked lady fingers that have lost all their structure.
So when J’s cousin invited us to spend Christmas Eve with him and his family, we were put in charge of dessert and I knew exactly what to prepare. One of our wedding gifts was a personally addressed signed copy of Mario Batali’s Molto Italiano cookbook by the star chef himself!! And so, I have been meaning to cook from it ever since, as I was sure the recipes would be filled with bold flavours and delicious! The result: DEEEEEEELICIOUS!!
The recipe has been adapted slightly, as I am making it in one dish for sharing(and shamelessly having seconds 🙂 ), whereas he made his version to be served in individual portions in beautiful glasses. This is an equally portioned cookie to cream ratio, with shaved chocolate throughout to make it even more delicious and help keep some more structure to the layers.
This recipe is slightly different to your traditional, in that Mario adds chocolate shavings throughout the tiramisu and on the top layer, instead of only cocoa powder on the top layer. I really liked this touch, it get the mix a slight sweet crunch.
- 2 large egg yolks
- 2 large eggs separated
- 3 tbsp sugar
- 500g mascarpone
- 1 large pack ladyfingers (about 60)
- 1 cup strong espresso coffee (or 2 tbsp instant coffee granules dissolved in hot water)
- 1/2 cup Italian Brandy (I used Tia Maria, as that is what I had on hand)
- 100g dark chocolate
- 100g milk chocolate
- Brew coffee, add Brandy and 1 tbsp sugar to the mix in a wide mouthed bowl. Leave to cool.
- In a double boiler, whisk the 4 egg yolks with white sugar, until the sugar is completely dissolved and the yolk mixture is thickening into a custard. Remove from heat, allow to cool for 5 mins.
- In a medium bowl, whisk the egg whites into stiff peaks.
- Beat in mascarpone into the cooled egg yolk mixture until thoroughly whipped and set aside. Carefully fold into the mascarpone mix, folding the mixture only as needed to completely mix through, but not too much to remove all the lovely lightness of your meringue.
- Time to start layering: dunk ladyfingers into coffee and tile along the bottom of the serving dish, being carefully to strain out any excess liquid from the cookie (or it will get soggy). Spread 1/3 of the mascarpone mix over the ladyfingers into an even layer. Shave or grate dark chocolate to fully cover the mascarpone layer. Repeat until you have finished the 3rd layer of mascarpone and dark chocolate covering. I sprinkled the layer with cocoa, to give the top some further chocolatey richness, and then with your peeler, peel curls of milk chocolate to coat the top of your tiramisu completely. Refrigerate for at least 1 hour. ENJOY!