Recipe from Henry Hawkins courtesy of Bakels
Tiramisu, from Italian tira mi sù, means “pick me up” or “pull me up” or, to be more poetic, “bring me to heaven”. There can be little doubt that tiramisu is one of the world’s most popular desserts.
Terms used in this recipe:
Mascarpone cheese
– A type of ricotta cheese, a concentrate of milk cream with a high fat
content with a smooth creamy texture not dissimilar to a soft cream
cheese.
Savaoiardi – know commonly as ladyfingers or sponge fingers. Often people use sponge rounds, taking a short cut on a traditional product.
Zabaglione – The whisking of yolks and sugar over a bain marie till thick, with the addition of sweet wine or liquor and gelatine.
Alcohol –
The alcohol used varies greatly. Tradition says that Marsala (a sweet
wine) is used but I have seen many different types used including
spirits (Cognac) liqueurs such Amaretto, Tia Maria and Kahlua, and
fortified wines (port and sherry).
Recipe
Savaoiardi (Lady fingers) – Yield approx. 60 fingers
8 Egg Yolks
100 grams castor sugar
8 Egg whites
70 grams castor sugar
55 grams cornflour
150 grams flour
- Whisk egg yolks and 100 grams sugar till thick
- Whip egg whites with 70 gram sugar to soft peak stage
- Fold whites through yolks gently, sieve and add flours fold until all combined taking care not to over mix or it will collapse
- Pipe on to trays with a plain nozzle to required length; they need to be baked as soon as possible
- Dust with icing sugar, bake in a moderately hot oven approx. 210- 220°C for approx. 7-8 minutes- trying to dry the fingers out, but you need the oven temp high so that they don’t collapse
Filling –Yield approx. 3 × 7 inches
Dissolve 5 grams gelatine powder in 60 grams warm water.
6 egg yolks
170 grams castor sugar
2 egg whites
50 grams castor sugar
500 grams cream
460 grams Mascarpone
280 mls Marsala
Note – for berrymisu a combination of Fresh or frozen fruits
- Combine Marsala and gelatine mix together and leave
- Whip egg white to foam
- Whip cream until only just thickens. Soften mascarpone
- Warm yolks and 170g sugar by bain-marie then whisk until thick
- Combine the cream and the mascarpone together and fold through the yolks, followed by the gelatine mixture. This should done by hand so as not to lose volume
- Fold through the egg whites and combine until smooth
- For Berrymisu add the fruits at this stage and fold through
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