Buffalo Tiramisu

Cook Time 1 hour + setting time

Servings 4

Ingredients

For savoiardi

6 egg yolks, 125g egg yolk (room temp)

185g caster sugar

6 Egg whites, 190g egg white (room temp)

150g flour Tipo 00

65g cornflour or potato starch

For Tiramisu

100g sugar

27g water

3 egg yolks

3g gelatine shards

200g cream

1 cup chilled Espresso

¼ cup marsala

150g buffalo ricotta

250g mascarpone, room temperature

Method

For the savoiardi, add the egg yolk in a stand mixer with 100g of sugar and start mixing. Once the yolks are firmly whipped, put them aside in a bowl. Repeat with the egg whites and the rest of the sugar in a clean bowl.

Sift the flour and potato starch and start folding 1/3 of the egg white into the yolk, gently, without losing the fluffiness. Once well mixed add 1/3 of the sifted flours and repeat it twice until all the ingredients are combined. Transfer the mixture to a piping bag and create some fingers, long 5/6 cm on an oven tray lined with baking paper. Mix 1 tablespoon of potato starch with 1 tablespoon of icing sugar for dusting the Savoiardi before baking. Cook in the oven at 200°C for 9-11 minutes.

For Sabayon, bloom the gelatine in cold water and set it aside.

Add the egg yolks to a bowl and whip until light and pale in colour.

Boil the sugar and water in a pot, beating constantly until the temperature reaches 118°C. Then slowly pour into the egg mixture, being careful not to add too quickly as it will scramble the eggs.

Melt the gelatine and gradually pour into the egg mixture while whipping constantly until the mixture is cold.

In a separate bowl, whip the cream until soft peaks form, add in mascarpone and buffalo ricotta, continue to whip until stiff peaks. Gently fold the whipped cream mixture into the egg mixture and refrigerate until you are ready to assemble.

Mix the chilled coffee espresso or strong coffee with liquor and 1 tbsp sugar to taste.

To assemble, dip the lady fingers into the coffee mixture and arrange flat on the bottom of the tray.

Pour in the mascarpone cream over the ladyfingers and smooth the top.

Refrigerate for 4 hours minimum, overnight is best. Dust with cocoa to serve.