Tiramisù is the first dessert that springs to mind when you think Italian coffee desserts. Translating as "pick me up", this classic has foundations of coffee, savoiardi (sponge fingers), zabaione, mascarpone, and cream or crème fraîche.
- 12 savoiardi biscuits
- 500 gm mascarpone
- 250 gm crème fraîche
- 2 eggwhites
- For dusting: Dutch-process cocoa
- 200 ml long-black-strength coffee
- 50 gm raw caster sugar
- 50 ml brandy
- 25 ml amaretto
- 2 egg yolks
- 60 gm caster sugar
- 25 ml Marsala
- 1For coffee syrup, stir coffee and sugar in a small saucepan over low heat until sugar dissolves (2-4 minutes). Add brandy and amaretto, stir to combine, then set aside to cool slightly (10-15 minutes).
- 2Lay savoiardi on a deep tray, spoon over coffee syrup and set aside until absorbed (5-10 minutes).
- 3Meanwhile, for zabaione, whisk yolks, sugar, Marsala and 1 tbsp water in a heatproof bowl over a saucepan of simmering water until pale and thick (2-4 minutes), set aside to cool.
- 4Whisk mascarpone and crème fraîche to combine, then fold through zabaione.
- 5Whisk eggwhites in a separate bowl until soft peaks form, then fold through mascarpone mixture.
- 6Lay half the soaked savoiardi in a 25cm-diameter serving dish, spread half the mascarpone mixture over and dust with cocoa, then repeat. Refrigerate for flavours to develop (2-4 hours), then serve dusted with extra cocoa.
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