The Tiramisu
Layers of Frangelico and Kahlúa espresso soaked savoiardi with light, vanilla bean mascarpone cream, with finely grated dark chocolate and finished with Dutch cocoa and fresh nutmeg.
Serves
Approximately 10–12 people
Equipment
A medium rectangular serving dish, approximately 20 × 30 cm
Two clean heatproof mixing bowls
A saucepan suitable for creating a double boiler
Electric hand beaters or a stand mixer
Digital kitchen thermometer
Rubber spatula
Fine grater or microplane
Fine sieve for the cocoa
Ingredients
For the mascarpone cream
500 g excellent quality mascarpone
4 large egg yolks
4 large egg whites
65 g caster sugar
1 tablespoon vanilla-bean paste
¼ teaspoon fine salt
½ teaspoon fresh lemon juice
1 tablespoon Frangelico
For the coffee
250 ml very strong espresso, completely cooled
2 tablespoons Kahlúa
1 tablespoon Frangelico
Instant-coffee alternative
250 ml just-boiled water
5–6 teaspoons good-quality instant coffee, depending on the desired strength
For assembling
Approximately 300 g savoiardi biscuits
50–60 g good-quality 70% dark chocolate, grated
Dutch-process cocoa powder, for dusting
Fresh nutmeg, for grating
Method
1. Prepare the coffee
Brew approximately eight single espresso shots, aiming for a final volume of 250 ml.
Pour the espresso into a wide, shallow dish and allow it to cool completely.
Once cold, stir through the Kahlúa and 1 tablespoon of Frangelico. Set aside while preparing the mascarpone cream.
If using instant coffee
Dissolve 5 teaspoons of instant coffee in 250 ml of just-boiled water.
Allow it to cool completely before adding the Kahlúa and Frangelico.
2. Prepare the double boiler
Bring a small amount of water to a very gentle simmer in a saucepan.
Place a heatproof bowl over the saucepan, ensuring the base of the bowl does not touch the water. The steam should heat the bowl gently without exposing the eggs to direct heat.
3. Cook and whip the yolks
Add the egg yolks and 40 g of the caster sugar to the heatproof bowl.
Whisk continuously over the gently simmering water until the mixture becomes pale, thick and voluminous. It should fall from the whisk in ribbons and reach 71°C on a digital thermometer.
Keep the mixture moving constantly so the yolks cook gently without scrambling.
Remove the bowl from the heat. Continue whisking for another minute, then whisk through the vanilla, salt and 1 tablespoon of Frangelico.
Set aside to cool to room temperature, whisking occasionally so a skin does not form.
4. Cook and whip the egg whites
Place the egg whites, remaining 25 g caster sugar and lemon juice in a completely clean, dry heatproof bowl.
Set the bowl over the gently simmering water, again ensuring its base does not touch the water.
Whisk continuously until the sugar has dissolved and the mixture reaches 71°C.
Remove it from the heat and immediately beat with an electric mixer until the whites form glossy medium-stiff peaks and the bowl has cooled considerably.
The meringue should hold its shape while remaining smooth and supple—not dry, grainy or clumpy.
5. Make the mascarpone cream
Allow the mascarpone to sit outside the refrigerator and soften for approximately 10 minutes.
Place it in a large bowl and whisk gently just until smooth. Do not aggressively whip it, as mascarpone can split when overworked.
Fold the cooled yolk mixture through the mascarpone in two additions until smooth and evenly combined.
Add approximately one-third of the whipped egg whites and fold through to loosen the mascarpone mixture.
Gently fold through the remaining whites in two additions, using broad strokes and turning the bowl as you work. Stop as soon as no obvious streaks remain.
The finished cream should be pale, light and exceptionally airy.
6. Dip the savoiardi
Make sure the coffee mixture is completely cold before dipping the biscuits. Warm coffee will soften them too quickly and can loosen the mascarpone cream.
Working one at a time, dip each savoiardo into the coffee for approximately one whole second.
The biscuits should absorb the coffee without becoming saturated or beginning to collapse in your hands.
7. Assemble the first layer
Arrange a layer of dipped savoiardi across the base of the serving dish, trimming individual biscuits where necessary.
Spread half of the mascarpone cream gently over the biscuits.
Scatter approximately half of the finely grated dark chocolate evenly over the cream.
8. Assemble the second layer
Add another layer of dipped savoiardi.
Spoon over the remaining mascarpone cream and smooth the surface gently without pressing out its carefully cultivated airiness.
Scatter over the remaining grated dark chocolate.
9. Chill
Cover the tiramisu and refrigerate for at least 8 hours, ideally overnight.
This resting time allows the savoiardi to soften, the coffee to settle through the layers and the mascarpone cream to become sliceable while remaining beautifully light.
10. Finish and serve
Immediately before serving, dust the surface generously with Dutch-process cocoa powder.
Finish with the lightest grating of fresh nutmeg. Nutmeg should be the final warm little surprise, not the only thing anyone can taste.
Serve and consume with a smile.
