How to... Make Tiramisu

To celebrate World Tiramisu Day on March 21, Italian-born, Fremantle-based chef, Valerio Fantinelli, shares his foolproof tiramisu recipe – just like the one you ate on tour in Italy! Valerio has been living in Australia since 1999 and runs Flour & Fire where he runs private degustation and chef’s dinners. Find out more here.

INTERVIEW BY VANESSA MULQUINEY

Why is this classic Italian dessert so popular?

I believe the answer is in the recipe – that perfect pairing of coffee and dairy, with the bittersweet touch of chocolate, the creamy consistency, the soaked biscuit texture, the protein and sugar hit delivers an insulin and dopamine fix that guarantees to make you happy! It’s not called a tirami su (pick me up) for nothing!

 Valerio Fantinelli

Any tricks to making a fool-proof tiramisu?

I have made many variations to the original recipe and I have used this particular one countless times, always with the same (excellent) result. Make sure to be patient and careful especially when beating the eggs with the sugar and watch the cream and mascarpone as you whip them together.

When ordering tiramisu what should we consider?

I always ask if it is freshly made and in-house; I find it tastes best the day after but it does contain raw eggs so don’t be fooled by good looking platters that are kept outside a refrigerator. I also stay away from the packaged ones or ones that appear too yellow in colour as they are probably made using powders or premixes. Deconstructed tiramisu seems to be quite trendy and appealing especially when made right in front of you; I have enjoyed some but I do prefer the flavours and textures of a tiramisu that has had the time to sit together.

VALERIO’S FOOLPROOF TIRAMISU

You will need

A kitchen aid or hand held electric beater

A large tray/container. In a 30cm x 24cm tray, this recipe will make two layers

5 eggs (use the best you can find. I use pasture-raised or farm fresh)

85g sugar

500g Italian mascarpone 

350ml whipping cream

60ml Marsala or port

40 Italian-made Savoiardi biscuits (known as ladyfingers) 

300ml coffee (espresso is preferred but instant can work)

Method

1. Start by beating the whole eggs with the sugar, start slowly and gradually increase the speed but be patient. We want pale and fluffy eggs throughout. Once ready, set aside.

2. In a clean bowl add the mascarpone, the cream and the marsala or port and with the whisk attachment whip until stiff peaks form. Do not over whip which will cause the cream and mascarpone to split.

3. Gently fold the eggs and sugar mixture into the cream in four batches using a spatula or a spoon until well blended.

4. Pour your coffee in a bowl and soak the biscuits. My suggestion is to dip one Savoiardi for one second but taste test as you go and adjust the amount of coffee you prefer. But remember the ladyfingers will soften further with the cream.

5. Time to layer: I start with a little cream at the bottom of the tray, then a row of ladyfingers, cream, a row of ladyfinger biscuits again and finish with cream.

6. Finish off with a sprinkle of cacao before serving.