The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Tiramisù


You'll need

  Tiramisù 500 gm mascarpone 4 eggwhites 250 ml (1 cup) strong espresso, cooled 185 ml Marsala To serve: Dutch process cocoa powder To serve: dark chocolate, shaved   Savoiardi biscuits 4 eggs, separated 150 gm (2/3 cup) caster sugar 1 tsp vanilla extract 110 gm (½ cup) plain flour For dusting: white sugar   Zabaglione 4 egg yolks 100 gm caster sugar 80 ml (1/3 cup) Marsala

Method

  • 01
  • For savoiardi biscuits, preheat oven to 180C. Using an electric mixer, whisk egg yolks, 55gm sugar and vanilla extract until pale and creamy. In a separate bowl, whisk eggwhites and a pinch of salt until soft peaks form, then gradually add remaining sugar and beat until stiff and shiny. Add to yolk mixture and gently fold through, sift over flour and fold through until just combined. Using a piping bag fitted with a 2cm-plain nozzle, pipe 7cm-long fingers spaced 2cm apart onto lightly greased and lined oven trays, scatter with white sugar and bake for 15 minutes or until golden. Transfer paper with biscuits to a wire rack to cool. Makes about 40. Store in an airtight container for up to 1 week.
  • 02
  • For zabaglione, whisk egg yolks and sugar in a heatproof bowl over a saucepan of gently simmering water until pale, add Marsala and whisk for about 10 minutes or until tripled in volume and mixture holds a trail. Cool.
  • 03
  • Place mascarpone in bowl and beat until smooth, add zabaglione and fold to combine. In a separate bowl, whisk eggwhites until soft peaks form, then gently fold through zabaglione mixture.
  • 04
  • Combine espresso and Marsala in a bowl. Dip biscuits in espresso liquid, place two in each base of 6 serving glasses, top each with a ¼ cup of zabaglione mixture and repeat twice more with biscuits and zabaglione mixture. Refrigerate for 3 hours or overnight. Serve dusted with cocoa and chocolate shavings.
Note You can use bought savoiardi biscuits but we like the idea of making them from scratch.

'Pick me up': the literal translation of tira mi sù, could refer to the coffee, or the booze. But when you take on board its metaphorical connotation -'make me happy' - the version of its history that sees it as the favoured pick-me-up of Venetian courtiers, eaten between bouts of, ahem, courting, looks all the more valid.

That said, this most loved of Italian desserts is posited by many to have a far shorter history than you may have guessed. Some say it has only existed since the late 60s, born in Treviso at a restaurant called Le Beccherie. Others claim that it evolved, as Lorenza De'Medici suggests inItaly: The Beautiful Cookbook, from a dessert made in Siena, zuppa del duca. The evolution from trifle, like those 'zuppa Inglese' made in Italy with sponge, liqueur, chocolate, custard and cream, to the espresso-injected, mascarpone-lightened version we love today, at any rate, seems a reasonable bet.

For the best results, use the finest mascarpone you can lay your hands on, and good coffee, and try to serve it fresh, so that the savoiardi biscuits still have some texture.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Additional Notes

WHERE TO TRY IT

Bizzarri Restaurant Two

The tiramisù here involves house-made savoiardi, proper Marsala and Italian mascarpone. Como Centre, 299 Toorak Rd, South Yarra, Vic, (03) 9826 2277.

Alio

The 'Locatelli family tiramisù' appears on the menu at this local hero. 5 Baptist St, Surry Hills, NSW, (02) 8394 9368.

Mariosarti

This Brisbane stayer offers a tiramisù that’s pure tradition. 41 Sherwood Rd, Toowong, Qld, (07) 3870 4933.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×