Vanessa Martin shares her special tiramisu recipe with Food Safari's Maeve O'Meara. Tiramisu means "pick me up" and this easy tiramisu recipe is sure to do just that.
For tasty variations on tiramisu, try Italian chef Giuseppe Vargetto's tiramisu recipe, or Graziella Alessi's tiramisu made with strega, Sambuca, and Italian meringue. Also, browse our cake recipes for more sweet inspiration.
For tasty variations on tiramisu, try Italian chef Giuseppe Vargetto's tiramisu recipe, or Graziella Alessi's tiramisu made with strega, Sambuca, and Italian meringue. Also, browse our cake recipes for more sweet inspiration.
Ingredients
6 eggs, separated1 cup caster sugar
500g mascarpone
Hot, strong espresso coffee
Liqueur (as little or as much as you like according to taste – Vanessa loves a mixture of Tia Maria, Kahlua and Amaretto)
Pavesini biscuits (a slim version of Savioardi, which also work in this recipe)
Small block chocolate, to garnish
Preparation
In a bowl, beat the egg yolks with the sugar until thick and white. This will take at least 15 minutes. Add the mascarpone, and beat until smooth and just combined.Combine the coffee with the liqueurs. Quickly dip biscuits, a few at a time, into the coffee mixture. Set aside on a plate to cool.
In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.
Alternative layering the biscuits and mascarpone cream in individual glass bowls. Refrigerate for 2-3 hours or longer, preferably. Grate the chocolate over the top to serve.
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