Leonardo is our head of Customer Service – and if you’ve called us you’ve probably heard his soft voice and distinct Italian accent! He is also known as our resident master baker – so we begged him to share his favourite easy to copy Tiramisu recipe. Remember – tiramisu is always best when prepared 1 day in advance – leave in fridge to soak – and pull out at the last minute to delight and surprise your loved ones!
- 500 g Mascarpone
- 5 qts eggs
- 170 g sugar
- 1 qt Pack of ladyfingers (we recommend italian ‘Savoiardi’ by Bonomi or Vincenzi)
- 3 qts Long expresso coffees with sugar
- 1 qt Tiny pinch of salt
- Dark cocoa powder
(serves 4 people)
Make three shots of espresso, mix with a teaspoon or two of sugar – let stand and cool down. Separate egg yolks from egg white (all 5 eggs). Whisk egg yolk with sugar (best to use an electric whisk for this task!) until the mixture becomes smooth & foamy (should not take more than 5 minutes!). Mix mascarpone with the egg yolk mixture – you can use the same electric whisk!. In another bowl mix the egg white with a pinch of salt until the egg white is stiff (You can try turn-the-bowl-upside-down trick if you are brave enough!) Now mix the egg white into the mascarpone mixture – one spoon at a time – carefully folding the mascarpone over the egg white (so you don’t crush the fluffy egg white). Take a flat, rectangular container – cover base with a little bit of the mascarpone cream. Pour the coffee into a deep plate. Take each biscuit and dip for no longer than 1 second into the coffee – be sure to dip them horizontally – not vertically (they may fall apart) Create one layer of biscuits on top of your cream base – side by side – in your rectangular dish. Layer cream on top of the ladyfingers – about 1cm thick. Continue to the next layer of dipped ladyfingers – followed by another layer of cream. Normally two layers of ladyfingers finished with a layer of cream should suffice (not need to build a tower!) When you are ready to serve the tiramisu (and only then!)- finish by putting some cocoa powder in a small sieve or small fine colander to liberally sprinkle cocoa over your creation!