Not Your Nonnas Tiramisu
Ladyfinger Biscuits
Ingredients:
150g egg whites
65g caster sugar
80g egg yolks
60g caster sugar
1g salt
5g vanilla extract
125g plain flour
Extra sugar for dusting
Method:
First whip up the egg whites, slowly incorporating the sugar like making a French meringue. Transfer them to a separate bowl and now do the same thing but with the yolks. They should become pale and shiny with an increase in volume. Fold the yolks and whites together, then fold through the sieved flour. Bake two slabs in shapes that will suitably fit your chosen tiramisu vessel! If you prefer you can pipe individual ladyfinger biscuits on a flat tray. This mixture is not very sweet so generously dust the surface with caster sugar before baking.
Soaking syrup
Ingredients:
130g brewed coffee
130g caster sugar
45g marsala
10g cocoa powder
Method:
For this recipe I have used an aeropress to brew a cup of filter coffee. You could also brew a double shot of espresso and dilute it with boiling water to make up the weight. Stir in the sugar immediately to dissolve it, then mix in the marsala and cocoa powder. Set it aside for the final assembly.
Marsala Caramel
Ingredients:
225g caster sugar
55g marsala
70g cream
90g unsalted butter
3.5g sea salt flakes
Method:
Make a dry caramel. Start with about 100g of caster sugar in a saucepan, heat on low until all of the sugar has dissolvedand you have a light amber colour (do not leave the kitchen!), gradually add in spoonfulls of sugar, waiting for it to melt before adding the next spoonful. When all the sugar is in just monitor it until it reaches a darker amber colour. Now stand back and pour in the marsala. Continue mixing until it is all combined with no lumps. Now add in the cream and mix until combined with no lumps. Remove from the heat. In a heatproof bowl place butter chunks and sea salt. Pour the caramel through a sieve into the bowl and stir to combine the butter and salt. Set it aside for the final assembly.
Mascarpone cream
Ingredients:
255g thickened cream 35% fat min.
375g mascarpone
35g marsala
100g egg yolks
45g water
160g caster sugar
Method:
Whip the cream to soft peaks and set it aside in the fridge. In a separate bowl combine mascarpone cream with marsala and fold it into the whipped cream and return it to the fridge. Now we’ll prepare a pate bombe. To do this get a small saucepan and place the water and sugar in there. Have a digital or sugar thermometer close by. Place the egg yolks in the bowl of your stand mixer with the whisk attachment start mixing on medium speed. When the sugar reaches 115C remove it from the heat and pour into the mixer while mixing. When all the sugar is in turn the speed up and mix for about 5 minutes or until the bowl is cool to touch and the mix is pale and increased in volume. Now gently fold the pate bombe into the cream. Return it to the fridge until ready to assemble.
Note: if you can’t get thickened cream bloom 2g of gelatine, heat and add to whipping cream. Make sure it’s 35% fat
Assembly:
Ingredients:
Soaking syrup
ladyfinger biscuit slabs
marsala caramel
mascarpone cream
chocolate for grating
cocoa powder for dusting
Stacking order from bottom:
soaking syrup, ladyfinger biscuit slab, soaking syrup, caramel, cocoa powder dusting, grated chocolate, mascarpone cream, ladyfinger biscuit slab, soaking syrup, caramel, cocoa, mascarpone cream, cocoa powder dusting
For best results assemble and rest the tiramisu 2-3 days in advance