Tiramisu: Inspiration from my Italy Trip!

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This was my first time making tiramisu, and it was much easier than I expected. It is not a typical dessert that I would normally make, but when you feel inspired sometime you just need to go with it, especially when it is a classic Italian recipe. I absolutely love this recipe that I received after a cooking class with Libby Greenfield, the chef at In Sabina Retreat.

Light, fluffy and not too sweet. Enjoy!

 

 

 

Libby’s Tiramisu

4 eggs, separated

3 tablespoons of honey

500g mascarpone

2tbs sweet Marsala (I used rum…but any liquor can work..maybe chocolate!)

100ml espresso ( I needed more than this..and used regular coffee that I brewed extra strong!)

16-24 Savoiardi biscuits

Cocoa powder to dust (raw cacao for me!)

Dark chocolate to grate (high quality is a must!)

Combine coffee and Marsala, set aside

Whisk egg yolks and sugar until pale and fluffy

In separate bowl, whisk whites till they hold their shape, set aside

Put mascarpone in large bowl, stir to loosen, adding a tablespoon of the egg white if necessary, the mixture should drop from the spoon

Pour the egg yolk mix into the mascarpone, mix to combine.

Fold in half egg whites, then the other half, being very careful not to burst the air bubbles you have made. The more air bubbles you keep, the lighter your tiramisu will be.

Begin your first layer by dipping the savoiardi biscuits in the coffee mixture two at a time, so they have absorbed some of the coffee but remain firm enough to pick up.

Place enough of the soaked biscuits to snuggly fit into your chosen container, you may need to break a few of the biscuits to make sure they form a solid layer.

Sift a layer of cocoa powder over the biscuits, then a layer of grated chocolate

Then add your first layer of mascarpone mix, smoothing it out carefully to cover all of the biscuits.

Another layer of cocoa powder and chocolate, then start the process again, the number of layers will differ according to the container you have chosen.

Chill overnight

 

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