Indulgent, elegant, and irresistibly creamy, this Tiramisu is a modern take on the beloved Italian classic. Layering delicate biscuits, rich espresso, and a velvety mascarpone mixture into something truly special. Simple to make, yet guaranteed to impress. Recipe by advocate, Joel Bennetts.
Ingredients 8
1 packet Italian sponge biscuits
160 g caster sugar
250 g espresso, fresh
3 egg yolks
250 g mascarpone, at room temperature
30 ml grappa
300 ml cream
Cocoa powder
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Method 11
Combine the freshly brewed with 50 g of the caster sugar and whisk until the sugar has dissolved. Set aside to cool.
In a separate bowl, whisk the cold with 60 g of the caster sugar to firm peaks, then set aside.
In another bowl, whisk the , remaining 50 g , and over a pot of steaming hot water until the mixture becomes light and fluffy with ribbons.
Remove the egg mixture from the heat and gently fold in the until completely combined.
Very gently fold the whipped mixture into the mixture, taking care not to overwork the cream and split the mix.
Take a large container or dish to assemble the tiramisu.
Dip each into the cooled coffee mixture for about 3 seconds on each side, then lay them in the container to cover the bottom surface.
Top with a portion of the mascarpone cream mixture, then add another layer of dipped .
Continue layering and mascarpone cream mixture until all the cream mixture is used, ensuring you keep enough for the top layer.
Finish with a final layer of mascarpone cream mixture on top. Cover and refrigerate for at least 4 hours or overnight.
Before serving, dust the top generously with cocoa powder.
