Tiramisu
Cook Time 1 hour plus chilling time
Serves 12
Ingredients
For the mascarpone cream
1 vanilla bean, seeds scraped
9 egg yolks
100g icing (confectioners’) sugar
1kg mascarpone cheese
300ml cream (35% fat)
1 tbsp dark rum or amaro
For the coffee syrup
250g coffee, from an espresso machine or a moka pot
125g caster sugar
150ml water
For the chocolate caramel
75g cream (35% fat)
75g caster sugar
50g dark chocolate (70% cocoa)
1 tsp salt flakes
To Serve
300g savoiardi (36 pieces)
50g cocoa powder
Method
For the mascarpone cream, add all ingredients except the dark rum or amaro to the bowl of a stand mixer fitted with the whisk attachment. Whisk until smooth and thick – you’re after a medium peak that will hold its shape fairly well – then add the rum or amaro and whisk lightly, just to mix through. Set aside in the fridge until needed.
To make the coffee syrup, bring the caster sugar and water to the boil to make a simple syrup. Add the coffee and refrigerate until completely cooled.
To make the chocolate caramel, heat the cream in a small pot to just below a simmer. In a heavy-based saucepan, melt the sugar over medium heat without stirring until it turns golden brown, then slowly add the cream – be careful, as it can splatter and overflow if you pour in too much at once. Once the cream is fully incorporated, bring it to a boil for 1 minute. Take off the heat and whisk in the chocolate until smooth. Add the salt. Keep at room temperature until ready to use.
To put together the tiramisu, you will need a tray 35cm long by 25cm wide and about 10cm deep.
Start by spreading a very thin layer of the mascarpone cream on the bottom of the tray. Soak half the savoiardi in the coffee syrup for just a few seconds, drain them, and arrange them on the tray really close together.
Drizzle half the chocolate caramel over the top, then cover with half the remaining mascarpone cream.
Repeat the process with the rest of the savoiardi and the chocolate caramel, then cover with the remaining mascarpone cream.
Use a spatula to flatten the top, then finish with a generous dusting of cocoa powder. Refrigerate for at least 3 hours.
