FROM THE GALLEY
This is how to make a real Tiramisu the proper Italian way. It’s simple to make, fun to construct, and tastes even better the next day - and the next. Tony Bailey CYCSA Head Chef
TIRAMISU SERVES 12 because lets face it, who does not want more tiramisu! INGREDIENTS 6 egg yolks 65gms castor sugar 500gms mascarpone 1 packet savoiardi biscuits 60mls Disaronno Amaretto (this is the preferred brand, as others do not have the same flavour) 500mls espresso coffee - fresh & warm!! Quality coffee is the secret to a great tiramisu (this is approx 20 shots of espresso) Cocoa for dusting METHOD 1.
Place the yolks, sugar and amaretto into a mixer with the whisk attachment and whisk at high speed until pale and creamy
2.
While the yolks are whisking, line a mould approx 30cm long x 12cm wide x 5cm deep with cling film
3.
Add the mascarpone and whisk at a medium speed until well combined
4.
Increase to high speed and whisk until soft peaks form in the cream
5.
Remove from the mixer and place the cream into the refrigerator
6.
Open all the packets of savoiardi (while they are dry it is a good idea to work out which way you are going to line your mould before you dip them in the coffee)
7.
Quickly dip each biscuit in the coffee and then place into the base of the mould until there is one layer in the base of the mould
8.
Spoon 1/3 of the cream into the mould and spread until it coats the base of the mould evenly
9.
Repeat steps 7 and 8 then finish the tiramisu with a layer of biscuits
10. Cover with cling film and place into the refrigerator for at least eight hours or preferably overnight 11. Remove the cling film from the tiramisu and turn out onto a serving dish 12. Whip the remaining cream to firm peaks and spread onto the tiramisu in an even layer 13. Dust with cocoa Serve and watch your friends faces light up!
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