Loading page…
Recipe video above. You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone - no cream! You just can't achieve the same mouthfeel if you use normal cream.:) (Read in post or note about raw egg concerns)
View original recipe on recipetineats.comBeat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)
Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video or step photos above to see how I arrange them).
Spread over half the cream, then top with another layer of coffee dipped biscuits.
Spread with remaining cream.
Cover, refrigerate for at least 4 - 5 hours, preferably overnight
Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.
No notes yet. Be the first to share your experience.