Baba’s Tiramisu
Hi everyone! Long time, no blog.
Since we last spoke I’ve been at war with the wifi and have decided to surrender to the Italian philosophy of “piano, piano”.
But to make it up to all of you who have been anxiously waiting and refreshing this website, here is the recipe of Baba’s tiramisu that I made last week.
Enjoy <3
You'll need…
300mL strong black coffee
5tbsp Marsala or white Vermouth
4 eggs
120g caster sugar
500g mascarpone
Pinch of salt
400g sponge fingers
A little bit of cocoa powder
Roasted pistachios (to serve)
Step 1
Brew some coffee. Make roughly 300mLs and pour into a shallow container to cool down. Once cool, add your fortified wine of choice and set aside.
I’ve tried this with espresso, filter and instant coffee - all are good ! - just make sure it’s strong. Here I used a french press with double the amount of grounds I would usually use, plus a sprinkle of instant coffee for good measure.
I also used a semi-dry Marsala for a more subtle and bitter flavour, but if you prefer a sweeter tiramisu, opt for the dolce Marsala.
Step 2
Separate the eggs, then add the sugar to the yolks and whisk until pale.
Step 3
Add the mascarpone and mix until thick and creamy.
Step 4
In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Then gently fold the whites into the yolky mascarpone-y mixture.
Step 5
Assembly time! You know the drill:
Dunk each sponge finger into the coffee mixture for just a second or two. I like to do a trial run with the first biscuit to make sure the soakage is just right. Set it aside on a plate for a moment then cut into it to check that it’s fully absorbed the coffee and is still holding it’s shape.
Once you’re happy, it’s time to assemble! Start by arranging a layer of soaked biscuits on the bottom of the dish, then top with a layer of mascarpone. Repeat until you have 3 layers of each. If you prefer a creamier tiramisu, do 2 layers of biscuits and thicker sections of mascarpone.
Cover and place in the fridge for at least 4 hours before serving.
To serve
Dust the top with a fine layer of cocoa powder. Scoop onto plates and, for the cherry on top, sprinkle with some chopped pistachios.
The pistachios are my addition to Baba’s recipe - It tastes perfect on it’s own, but you can never go wrong with a bit of salty crunch to complement the creamy richness!
And there you have it. Heaven on a plate (or in a bowl).
Thank you to Baba for teaching me this recipe - I love you so much.
And let me know if you guys make it!
Bye for now,
Zoe xoxoxoxxo
Baba’s Tiramisu (serves 6)
Ingredients
300mL strong black coffee
5tbsp Marsala or white Vermouth
4 eggs
120g caster sugar
500g mascarpone
Pinch of salt
400g sponge fingers
A little bit of cocoa powder
Roasted/salted pistachios (to serve)
Method
Brew some coffee. Make roughly 300mLs and pour into a shallow container to cool down. Once cool, add your fortified wine of choice and set aside.
Separate the eggs into 2 large bowls. Add the sugar to the egg yolks and whisk until pale and airy.
Now add the mascarpone to the same mixture and whisk until thick and creamy.
In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Then gently fold the whites into the yolky mascarpone-y mixture.
Assembly time! You know the drill: Start by arranging a layer of soaked biscuits on the bottom of the dish, then top with a layer of mascarpone. Repeat until you have 3 layers of each.
Cover and place in the fridge for at least 4 hours before serving.
To serve: dust the top with a layer of cocoa, scoop onto plates and sprinkle with chopped pistachios.
Storage: It will be good in the fridge for up to 5 days, if it lasts that long.
