Chef Mark, a seasoned Aussie Chef and Director at Eggzi joined us on @cheflyaustralia IG Live to teach us how to make the perfect TIRAMISU!🇮🇹☕🍷🍰 You can watch the recording here!
Chef Mark has worked as a chef in Paris, London and Dubai, in Michelin-star restaurants, running kitchens and managing staff for more than 20 years. With a French-trained cooking background, he has done pastry courses in Singapore, cheffing in fine dining establishments in Europe, like Michel Rostang, The Greenhouse, Le Manoir Aux Quat’Saisons all two Michelin star restaurants and Sydney's esteemed Italian eatery, Pendolino.
Needless to say, we where are in safe hands! 🤩
It took us about 45 min to make the creation and it was DELICIOUS! The cream layers are smooth and rich, and not too sweet or heavy.
It’s simple to make and tastes better with each day!
Whisk cream and ½ sugar(50g), add to mascarpone and fold through together
Whisk egg yolks and ½ sugar(50g) over a ba marie with Marsala until its thick and fluffy
Whisk the egg whites until stiff peaks and then fold them through the cream mix
Add coffee, sugar and Mr Black Liqueur to a pan and heat to dissolve the sugar
Allow the coffee mix to cool slightly and then it’s time to start building the tiramisu.
First layer the cream mixture, then dip each savoiardi biscuit into the coffee mixture and create a layer of biscuits, repeat this process as many times as your bowl requires.
Then smooth the top layer and sprinkle with Cocoa powder over the top to finish
Tips and Hints
Use a premium cocoa powder
Don’t whisk the mascarpone as it could split you just want to fold it through.
You can just use a powder coffee if you don’t have an espresso machine.
Bring products to room temperature when making
Always have an extra shot of coffee liquor for yourself
Make sure you whip the sabayon well as there is nothing worse than an undercooked really eggy tiramisu.
Double Boiler- Ba marie (Pot with water and Bowl for Egg Yolks)
Bowl (Whisk Cream)
Bowl (Whisk egg white)
Container for Coffee(to dip biscuits in)
Small Pot for coffee and sugar
Sifter for the Cocoa
Pallet knife(smooth the top out)
6-8 Coffee glasses(Serving dishes) or 1 large baking dish