Tiramisu recipe portrait slice site

Tiramisu Recipe

Tiramisu is a very special dish in my family which Mum only whips up for special celebrations. After a fair bit of begging Mum finally agreed to share her tiramisu recipe. I’ve adapted it ever so slightly over time to suit my tastes, but it still very much remains my mother’s recipe. Please enjoy and share with your family and friends too, it’s a must make and as its name in Italian promises, it is a real pick-me-up!

JC. xx

P.s – Prefer savoury dishes? Try Mum’s Eggplant Canneloni

 

Tiramisu recipe by Antonia Curcio.

Serves 8

 

4 egg yolks

8 tbsp of caster sugar (adjust to taste)

500g room temperature mascarpone (this will make mixing easier)

1 cup of strong black coffee, 250ml (must be cold)

18 – 20 savoiardi biscuits 

2-3 tbsp unsweetened cocoa powder 

 

Optional:

30g soft goats cheese (mixed with the mascarpone gives an incredible flavour)

3-4 tbsp of liqueur – like Galliano Espresso, Amaretto, Kahlua, etc.

 

 

Tiramisu recipe up close site

 

Beat the egg yolks and sugar in a medium sized bowl until both ingredients are combined well and evenly. This can be done by hand but requires a bit of arm work and time, so I would recommend using an electric mixer if you have one

 

Once the egg yolks and sugar are well combined, fold in the mascarpone gently using a wooden spoon. If you are using goats cheese, mix it in with the mascarpone beforehand

 

In a separate, preferably flat bowl or deep plate (to allow enough room for the savoiardi), pour in your cold coffee. If you are making your tiramisu with liqueur then add it in with the coffee now

 

Select your tiramisu serving dish, and one by one, start dipping each savoiardo biscuit into the coffee quickly on both sides and arranging them into the tiramisu dish. There should be two layers (depending on the size of your serving dish), ideally 10 savoiardi on the base layer and 10 on the second/top layer. Depending on the dish size, especially if it’s round, you may have to snap the savoiardi in half before dipping in coffee to ensure they fit snugly in and all around. Also, you may not require all of the biscuits, it simply depends on the dish you use.

 

Once you have your first layer of coffee-soaked savoiardi, place just under half of the mascarpone mixture onto the first layer of savoiardi. Ideally place the mixture in the middle of the savoiardi layer and with a spatula or the back of a spoon spread the mascarpone out across the savoiardi to cover them. Do this gently to avoid breaking the biscuits which are delicate from being soaked in the coffee.

 

Repeat the above two steps until you have your second layer of coffee-soaked savoiardi and your second and final layer of mascarpone (note: the mascarpone is always the final/top layer of the finished dessert). You will have just over half of the mascarpone left for the final layer. Use this extra amount to completely cover the tiramisu so that none of the biscuits are visible.

 

After you’ve finished with the mascarpone, dust the top of the dessert with the cocoa powder and once covered, cover the tiramisu dish in foil or beeswax wrap and place it in the fridge for a minimum of five hours (overnight is best if possible to allow the flavour to develop). This is a lesson in patience with a decadent reward at the end.

 

Tiramisu recipe portrait site

 

Mum’s serving suggestions: Serve with Vinsanto, coffee or Port.

 

Notes: Experiment with adding goats cheese into the mascarpone, different liqueurs and sponge instead of savoiardi (sometimes we use left over Pandoro or Panettone around Christmas time). Everybody’s palate is different, make it to your taste!

When dipping the savoiardi into the coffee, dip them for one to two seconds on each side to absorb the coffee. There should be an even amount of liquid in the biscuit (not too dry otherwise the texture won’t be moist, and not too wet as the biscuit will fall apart).
To prepare the coffee for the tiramisu, I highly recommend using a coffee machine or a Bialetti style stovetop coffee pot.