Tag Archives: Tiramisu

Anniversary Tiramisu

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.


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).


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.


Posted by on April 14, 2011 in Food


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