I plucked “Classic Tiramisu” from the BBC’s Good Food ME magazine (Oct ’11) as the first recipe to make for my new blog. The original recipe in the magazine is by the Italian head chef at Caffè Florian in Venice, and is called his “to-die-for-tiramisu.” It appeared in this Middle East edition of Good Food as they’ve recently opened a branch in Abu Dhabi (and Harrods–note to self, must visit when next in London!)
I made very little changes to the recipe, substituting only a few ingredients (such as cream cheese for mascarpone, and cake rusk for lady fingers, details below). I was also a little uncomfortable using raw egg yolks, so I cooked them with the sugar over a pot of boiling water for a few minutes, whisking continuously as I did so. I made only half the recipe, but have written out the full recipe below.
Verdict: really easy to make, and apart from the waiting time while it cools, it took very little time to put together. Tastes delicious, with simple flavours coming through. A little rich, so definitley not an everyday dessert, but probably the best tiramisu recipe I have come across and tried.
Ingredients (and my substitutes in brackets):
500g mascarpone cheese (or cream cheese)
4 egg yolks
160g caster sugar
5 drops of almond essence
400g double cream, whipped
1 vanilla pod, de-seeded (or 1tsp vanilla essence)
2 packets of lady fingers (or approx 500g cake rusk)
2tsp coffee beans
1 cup water, boiled
Start by simmering a little water in a small pot. Meanwhile, seperate the 4 eggs and put the yolks in a bowl. Add the sugar and put the bowl on top of the pot of simmering water. Using a whisk, keep mixing the eggs and sugar till they are fully combined and pale in colour. It should look something like this:
Be careful not to overcook the eggs; 2-3 minutes is enough.
Wait till the mixture cools a little, then stir in the almond essence and vanilla seeds/essence. Then stir in the mascarpone (or cream cheese).
In a seperate bowl, whip your double cream, then stir it into the cheese mixture too.
Dissolve the coffee in the boiling water and pour into a bowl. This will be your soaking liquid for the ladyfingers. I couldn’t find ladyfingers here in Pakistan, and though I did find many recipes to make them at home, I decided to try using cake rusk instead.
I simply dipped each in the coffee liquid for a second and then put it in my serving bowl. Once you have a layer of whichever you decide to use, cake rusk or lady fingers, pour over half the cream mixture. Repeat this once more.
Cover with some cling wrap and refrigerate for a good couple of hours. Finally, sieve a generous coating of cocoa powder on top before serving.