This week we are talking about an irresistible dessert which origins are still unclear. Some say is was invented in the 1960’s in a restaurant in Treviso, called Le Beccherie by a chef named Roberto Linguanotto. However historical records claim it was first served in the brothels of Treviso.
Others claim it was invented in New York, where it first turned up in recipe books in 1980. So it’s not an old invention.
We are talking about the wonderful Tiramis which translates into “pick-up” cake. With a large amount of rum and coffee in this one I think its going to pick you up alright!
NOTE: Tiramisu is best made the day before or on the morning of your occasion.
Prep time: 20 mins
- 400g mascarpone
- 5 eggs, separated
- 3 tbsp icing sugar
- 2 tbsp caster sugar
- 200ml strong espresso coffee
- 100ml spiced rum
- 1 quantity savoiardi biscuits
- 3 tbsp cocoa powder for dusting
Over a large pan of simmering water place a medium bowl. In it, whisk egg yolks and icing sugar until thick and pale. Remove from heat and cool, then mix through mascarpone. In another clean bowl, whisk egg whites to soft peaks. Gradually whisk in caster sugar until stiff and glossy. Fold egg whites through mascarpone mix.
Stir espresso and rum together in a bowl. Dip underside of 1/3 of the savoiardi biscuits in coffee mixture and lay on bottom of serving dish. Spread over a layer of mascarpone mix and dust with dark cocoa powder. Repeat process twice more. Set in fridge.
Prep time: 15 mins
Cooking time: 10 mins
- 6 large eggs, separated (room temperature)
- 4 tbsp caster sugar
- 1 tsp vanilla paste
- 1 cup plain flour
- ¼ tsp cream of tartar
- 6 tbsp caster sugar
- 2 tbsp icing sugar for dusting
Preheat oven to 180*C. Line a baking tray with paper. Whisk egg yolks with first measure of sugar on high speed for about 5 minutes or until mixture is thick and pale. Add vanilla and beat again briefly. Sift flour over egg mixture but do not stir. In a clean mixing bowl, whisk egg whites until foamy. Add cream of tartar and continue to whisk until soft peaks form. Gradually add second measure of sugar while whisking until the mix is glossy and stiff. Fold egg whites into flour and egg yolk mixture in three stages until just combined.
Transfer batter to a piping bag with a 1.25cm round tip. Holding the bag at a 45-degree angle to the baking sheet, pipe batter into 7.5 cm long fingers. Leave about 2.5 cm space between each biscuit. Dust with icing sugar and bake for 8-10 minutes or until biscuits are firm but still spongy. Allow biscuits to cool slightly but slide off baking paper while still warm. If not using immediately, store in freezer as these biscuits go stale very quickly.