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Tiramisu

Tiramisu

Jill Booth

Prep 30 mins30m
Makes 8

This is undoubtedly the best recipe for Tiramisu. It won the 2012 Châtel/World Tiramisu championship and was voted by the judge (Andre Booth - 3 Star Pizza Michelin Chef) as the 'all time winner'. It was a fiercely contested tournament and it finally came down to two alternative recipes -- the winning one here and another entered by Simon Booth, a relative newbie to the competition. He was using a recipe passed onto him by his mother. In the end, the judge, who on this occasion was also one of contestants, decided that the one posted here was quite easily the best.

↬ Adapted from Pizza Express & a Marcella Barzetti recipe

Ingredients

  • 100 ml coffee (strong / freshly ground)
  • 200 ml marsala wine (Needs tasting before you add this)
  • 500 gm mascarpone
  • 150 ml double cream
  • 2 eggs, beaten
  • 20 gm caster sugar
  • 150 gm savoiardi biscuit
  • 7 gm chocolate powder
  • 10 rasberries (from your allotment) (Optional)

Instructions

Keep screen awake
  • 1
    Pour the coffee into a bowl, mix with the marsala, and leave to completely cool. Test the marsala first to make sure it is up to scratch.
  • 2
    In a large bowl, using an electric whizzer, mix the mascarpone, sugar and eggs thoroughly. Keep the speed of the whizzer to setting No 1, otherwise it tends to cover your Tee shirt and spectacles with little splashes of mascarpone.
  • 3
    Wash your whizzer. Then use this to beat the double cream until it reaches soft peaks. Don't over beat this otherwise it turns to a buttery mess and you will have to do this all again. Same warning about the whizzer speed applies -- you have only yourself to blame if you get cream everywhere. Fold-in the whipped cream to the mascarpone/sugar/egg mix. Folding-in means spooning in the cream to the mix gently.
  • 4
    Lay half the Savoiardi biscuits into a shallow serving dish. Drizzle half of the coffee/marsala over the biscuits. Then spoon half of the mascarpone mixture over the biscuits. Repeat the process with the second half of the biscuits, coffee and mascarpone.
  • 5
    Finish with a sprinkling of chocolate powder. You can also use chopped-up chocolate pieces instead of the powder. Optional is to add fresh raspberries from your allotment.
  • 6
    Cover with cling film and then refrigerate for at least . Best still is to leave over night. Remove from fridge before serving.
  • 7
    Serve with a good measure of grappa 'reserve' (men only) and ice cold limoncello (men and women).

Comments & Reviews (2)

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