Elldrew love tiramisu; that perfect blend of coffee, a little alcohol and a lot of cream. It’s one of our favourite desserts if the tiramisu recipe is made just right, so not having an Italian bone in either of our bodies it’s taken us years – and many attempts – to perfect what is now our simple go-to dessert.
Too many tiramisu’s are either over-flavoured with coffee, swimming in alcohol, or have a sickly thick cream, which can be a turn off for this delicate classic dessert. You want to create a light airy cream with just a hint of coffee and alcohol that is balanced and leaves you wanting more. Here’s our recipe.
- 4 medium eggs, separated
- 75g castor sugar
- 1 large (500g) tub of mascarpone
- 2 tbsp Kahlúa
- 2 tbsp Dark Rum
- 100-140ml espresso (see #1 below)
- 1 packet (200g) of Savoiardi biscuits (sponge fingers are a substitute but Savoiardi are much better if you can find them)
- Cocoa powder, to dust
- Make the espresso, add in the Kahlúa and leave to cool.
Elldrew use their Nespresso machine and find that 3-4 capsules of the black ‘Ristretto’ blend (a full-bodied, intense coffee with a subtle fruity note) as a single espresso shot is ample: but adjust depending on your appetite for coffee (the key is subtle vs over dominating flavours).
- Whisk the egg whites in an electric mixer until stiff, set aside.
- In a separate bowl whisk the 4 egg yolks on high with the sugar until pale and voluminous (around 5-7 minutes).
- On a medium-high speed whisk the mascarpone into the yolks until smooth and well combined, add the Rum and continue whisking on high for around 10 minutes, until the mixture has gone from a thin soupy liquid to a dense, soft, whipped cream texture.
- In 1/3rds, gently fold the egg whites into the mascarpone mixture with a large metal spoon, being careful to knock as little air out as possible.
- Dip each biscuit into the cooled coffee until it is a light coffee colour on each side. We find a quick count of “1,2,3 and turn” is just the right timing, but take care – too slow and the biscuits are a soggy mess; too quick and they’re too hard.
- Arrange the biscuits to cover the base of a shallow glass dish (approx. 20cm square).
- Spoon a half to a third of the mascarpone mixture on top, followed by a good sprinkle of cocoa powder.
- Repeat the layers depending on the size of your dish, our dish takes two layers each of biscuits and cream.
- Finish with a layer of the cream mixture, then add a thick dusting of cocoa powder.
- Cover with Clingfilm and refrigerate overnight; topping up the cocoa dusting just before serving if it has sunk into the cream too much.
Best made the night before, this recipe makes enough for 6-8 servings, with some leftovers to help you through the tidying up, the day after that dinner party. This truly is the perfect tiramisu, we promise you!
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