The Best Tiramisu Recipe

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!

Delicious Tiramisu Recipe

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!

ENJOY!

Ingredients	​Quantity
Mascarpone	500g
Cream thickened	300g
Eggs Yolk	90g
Sugar	100g
Eggs Whites	200ml
Marsala	40ml
Coffee double shots	160ml
Mr Black coffee liqueur	80ml
Sugar	40g
Savoiardi biscuits	1 packet
​Cocoa powder	10g
Gelatin Leaves	4 leaves

Method:

1. Whisk cream and ½ sugar(50g), add to mascarpone and fold through together

2. Whisk egg yolks and ½ sugar(50g) over a ba marie with Marsala until its thick and fluffy

3. Whisk the egg whites until stiff peaks and then fold them through the cream mix

4. Add coffee, sugar and Mr Black Liqueur to a pan and heat to dissolve the sugar

5. Allow the coffee mix to cool slightly and then it’s time to start building the tiramisu.

6. 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.

7. 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.

Equipment List

Automatic Whisk

Manual Whisk

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

Container(Soak Gelatine)

Spatula

Sifter for the Cocoa

Pallet knife(smooth the top out)

6-8 Coffee glasses(Serving dishes) or 1 large baking dish