Leonardo’s Tiramisu

CategoryDifficultyIntermediate
Yields1 Serving
Prep Time20 minsTotal Time20 mins

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!

INGREDIENTS

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

 METHOD

1

Make three shots of espresso, mix with a teaspoon or two of sugar - let stand and cool down

2

Separate egg yolks from egg white (all 5 eggs)

3

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!)

4

Mix mascarpone with the egg yolk mixture - you can use the same electric whisk!

5

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)

6

Take a flat, rectangular container - cover base with a little bit of the mascarpone cream. 

7

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)

8

Create one layer of biscuits on top of your cream base - side by side - in your rectangular dish.

9

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!)

10

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!

Ingredients

 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

Directions

1

Make three shots of espresso, mix with a teaspoon or two of sugar - let stand and cool down

2

Separate egg yolks from egg white (all 5 eggs)

3

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!)

4

Mix mascarpone with the egg yolk mixture - you can use the same electric whisk!

5

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)

6

Take a flat, rectangular container - cover base with a little bit of the mascarpone cream. 

7

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)

8

Create one layer of biscuits on top of your cream base - side by side - in your rectangular dish.

9

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!)

10

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!

Leonardo’s Tiramisu

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