Tiramisu

This first time I had Tiramisu in Italy was in fact the first time I had tasted it, ever! I have no strong taste memory of Tiramisu during my childhood, its too particular and bizarre a memory to ask around to see if anyone remembers me having it as a child. Even as a teenager and student I don’t recall even ordering it at a restaurant. In fairness where I grew up there wasn’t a lot of authentic Italian trattorias. I knew what it was by name, what the elements of it were having seen it in cookbooks but it wasn’t until my first trip to the Veneto that I can recall the flavour. My boyfriend at the time came across a little restaurant while out for a run one morning in Treviso. We returned for lunch later that day and Tiramisu was one of only two desserts offered, we split it.

It was perfection. By that time I was well familiar with mascarpone and savoiardi and of course loved espresso but quite baffling, had not had this classic combination together. I had missed the tiramisu rage of the 80’s, I was apparently otherwise engaged with my grandmothers lemon meringue pie and copious amounts of mint chip ice cream during my youth. But here is was, no better time than in Italy, in a little trattoria, in love, in my early twenties to finally try it.

There is much debate over where Tiramisu originates, but most can agree that somewhere within the Veneto region it came to be. I have made it many times over, using old cookbooks to crack the perfect recipe. I sadly didn’t get the recipe from the place I first had it but this version is the closest I’ve come to my memory of it.

I have a full video tutorial available on my IGTV page on Instagram @enid_grace if you want a step by step that you can reference.

The recipe below is always met with excitement and there are rarely any leftovers! Plan a bit ahead as the final dish needs a good amount of time to set up in the fridge, ideally 24 hours.

INGREDIENTS

175 grams of white sugar

Pinch of salt

1 tsp best quality vanilla

6 large eggs, separated, at room temperature

300 grams mascarpone, at room temperature

30 - 40 savoiardi

500 ml espresso

1/2 oz Italian brandy (optional)

Dark chocolate for shaving OR cocoa power for sifting

METHOD

Make your espresso first so it has time to cool down. Add the brandy to the brewed espresso and set aside.

In the bowl of an electric mixer, with the whisk attachment, combine all but about 1/4 cup of the sugar, the vanilla, pinch of salt and the egg yolks. Mix on medium high speed for 5-6 minutes, until the mixture is pale yellow, smooth and falls back in a ribbon when the whisk is lifted.

Add in your soft mascarpone and mix again for 2-3 minutes. Remove to a separate bowl.

Add the egg whites to a clean mixer bowl and beat on medium high for 2 minutes with the whisk attachment. With the motor running, slowly add in the remaining white sugar. Continue to whip until stiff but soft peaks form.

Fold the whites into the mascarpone mixture gently, careful not to deflate the whites.

I like to use a pretty serving vessel, approximately 6 x 13, but you can use any vessel/pan you like that is big enough to fit two layers.

Quickly dip and turn each savoiardi in the espresso, just enough to kiss the outer layer, not soak them through. Continue with more savoiardi until you have your base layer. Spoon over half of the mascarpone and gently spread evenly. Top with a generous shaving of dark chocolate (use a grater or microplane). Do the exact same steps with the remaining savoiardi and mascarpone. Finish with a final healthy grating of dark chocolate.

Cover loosely with plastic and place in the fridge for at least 4 hours, ideally 24 hours.