Today we’re heading right from treats for our four legged friends to human treats, one of the most indulgent and delicious desserts we know: Tiramisù. Both Kirsty and I couldn’t imagine a dinner without dessert and this Italian classic is a firm g&b favorite. The creamy mascarpone with a hint of Amaretto (an almond liquor) and the spongy ladyfingers with a coffee kick are basically dessert dreams come to life. There is a jungle of different Tiramisù recipes out there and each staunchly claims to be the original and the best. Some use beaten egg whites in addition to the egg yolks, some call for whipped cream (definitely not the Italian way!), there is Marsala wine in some and Amaretto in others. Confusing, much? But have no fear, that’s what g&b is here for! We’ve tried and tested and this is the version we keep coming back to. Though there are a fair few steps to this lusciousness, it’s pretty foolproof and it’s wonderful to be able to make it in advance as it needs at least 5 hours in the fridge, though overnight is definitely best.
4 egg yolks
4 tbsp sugar
2 tsp vanilla extract
3 3/4 cups (750 g) mascarpone
5 tbsp Amaretto
8,6 oz (240 g) ladyfingers, about 28 pieces
3/4 cup (180 ml) cold espresso coffee
50 g semi sweet chocolate, grated
Optional: fruits for garnish (physalis, raspberries, baby strawberries etc.)
12x8 inch (30x20 cm) rectangular baking pan or casserole
Make your espresso and set aside to cool.
In a large mixing bowl, using a handheld mixer or a stand mixer fitted with a whisk attachment, beat egg yolks and sugar on medium-high speed until white and creamy and the sugar is completely dissolved, for about 2-3 minutes.
With the mixer on low speed, add 3 tbsp of the Amaretto, the vanilla extract and then the mascarpone one heaped tablespoon at a time and mix until full incorporated.
Add the remaining 2 tablespoons of Amaretto to the cold espresso.
For the first layer, dip half of the ladyfingers on both sides quickly into the coffee (really just a quick dip on either side, otherwise they’ll get mushy and your tiramisù will be watery!) and arrange them one right next to the other at the bottom of your dish. You’ll find you will need to cut a few in half to be able to cover the whole bottom.
Spread half of the mascarpone mixture evenly on top of the ladyfingers.
Repeat steps 5 and 6 for the second layer of tiramisù.
Grate the chocolate evenly all over the top.
Cover tightly with cling film and refrigerate for at least 5 hours or up to 2 days.
As always with recipes that contain uncooked eggs, please do not eat this if you are pregnant.