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Anniversary Tiramisu

14 Apr

Has anything bad ever come from Italy?? Possibly, although once you have had this cake you will doubt that it could be so.

SBS Food enchanted me with this deep-dish tiramisu and, with a few modifications by my best friend and her fine Italian roots, this dish was served to mark a “two-years-since-we-met” anniversary. There was also an ulterior motive: to plant the seed of travel (to Italy) into my other half… by way of cake (and is there any other way?!). Time will tell if my ingested idea has worked. Meanwhile, let’s enjoy a cake so irresistible that you will want to have it the next day with your breakfast espresso.

Ingredients

6 eggs, separated
1 cup caster sugar
500g mascarpone
Hot strong espresso coffee (I added one shot of espresso and the flavour was quite mild. If you like your coffee then go for two shots!)
Liqueur (as little or as much as you like. SBS recommends a mixture of Tia Maria, Kahlua and Amaretto. I used Brandy and Masala.)
Pavesini biscuits (a slim version of Savioardi – which also work. I only needed one packet of Pavesini.)
Small block chocolate (Lindt dark, of course).

Method

Beat egg yolks with sugar until thick and white. This will take at least 15 minutes. Add the mascarpone and beat until just combined and smooth.

Combine coffee with liqueurs. Quickly dip biscuits, a few at a time, into coffee mixture. Set aside on a plate to cool. (I forgot to do this and I went straight to lining the bowl with the biscuits. I don’t think it matters).

In a clean bowl, whisk egg whites until thick and stiff and gently fold into the mascarpone mixture.

Create a single layer of biscuit base inside a large round serving bowl*. Cover the biscuit base with a layer of the mascarpone mixture. Place a second layer of biscuits followed by marscopene mixture into the bowl and finish with a grating of good chocolate* over the top.

Refrigerate for 2-3 hrs or longer, preferably.

Serves 8.

* Modifications:
If you don’t like the flavour of coffee, replace the espresso portion with lemon juice to create a zesty lemon tiramisu.

Traditionally, tiramisu is prepared in a shallow square dish with 1-2 layers of biscuit. For me the deep-dish was a little more decadent approach.

The tiramisu can also be prepared and served in individual glass bowls for that added touch at a dinner party.

If you really love your coffee, then dust the top with fresh ground coffee beans instead of chocolate.

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5 Comments

Posted by on April 14, 2011 in Food

 

Tags: ,

5 responses to “Anniversary Tiramisu

  1. Anthea Wager

    June 17, 2011 at 9:40 AM

    I tried to find my Lemon Delizia Recipe which is essentially a citrussy layered sponge. (AWE…wait for it….SOME!)
    I couldnt find it but the main changes are that you dip the sugared side of the savioardi in lemon juice (you’d think it’d go really sour but its not…i think due to the sugar on the savs…) I grate rind into the marscapone and then layer. Again, top off with grated rind and white chocolate. I cant remember if i include a white liqeur in the liquid mix…could be limoncello?? Its a much simpler dessert than tiramisu in terms of preparation time and a great summer alternative… any citrus fruit could easily be substituted for lemon. As with Tiramisu.. preparing the night before and letting the flavours infuse overnight is best.. will try to find the full recipe and post for you!

     
  2. Alicia

    June 17, 2011 at 3:18 PM

    Thanks Ants, I love this lemon idea with limoncello.
    I also have a great simple version of these types of recipes; a cheesecake style which involves 4 ingredients: marscapone, lemon zest, shortcrust pastry and blueberries. So easy! I like express versions of decadent recipes for when you have to throw something impressive together with minimal notice. Must blog about this one.
    I look forward to you trying out the lemon recipe and sharing it with us all (let me know when you’re making it and I’ll be over! 😉

     
  3. kylie

    July 14, 2011 at 11:13 AM

    LOVE your blog! you have a real talent for writing and sharing, you should write a book!

    I was one lucky lady to be treated to sharing your INCREDIBLE Tiramisu, gives any Italian version a run for its money thats for sure, was amazing!! In fact best dessert ever!!

     
  4. Alicia

    July 14, 2011 at 12:36 PM

    Oh thanks Kylie! I’m glad you like my writing! There are some AMAZING bloggers out there, there’s so much talent, I’m sure you see the same in your painting world.

    And best recommendation for my tiramisu, thanks! Wait till you try my trifle… that’s coming up next 🙂

    I look forward to testing more recipes on you at the next Nanna Night In!

     

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