This is an authentic tiramisu recipe made with layers of espresso-soaked ladyfinger biscuits, cocoa powder and a light, fluffy mascarpone cream. 

This tiramisu recipe is legendary in our house – mainly because my husband is an Italian and he’s so darn good at making it. A good tiramisu needs to be light, with the perfect balance of not-too-sweet, bitter and creamy. It’s best made the day before so the flavours can really mellow which makes it the perfect dessert for entertaining. TIP: Don’t skimp on the lashings of cocoa powder in between each layer – it’s the secret to a good tiramisu! 

And speaking of tiramisu, I’ve created every version possible from a towering Tiramisu Crunch Cake to stuffing choux pastry with it in these Tiramisu Eclairs or why not try this Frozen Chocolate Tiramisu?!

TIRAMISU

Serves 4

Prep time:  1 hr 30 mins (best served the next day)

Recipe and images created for Food & Home Entertaining Magazine

 

ESPRESSO SYRUP

45g Natura Sugars Golden Caster Sugar

375ml (1 1/2 cups) strong, freshly brewed coffee

30ml vodka or grappa (optional)

 

SUGAR SYRUP

110g ((125ml) light brown sugar

60 ml (1/4 cup) cold water

 

MASCARPONE CREAM

3 large eggs, at room temperature

4g gelatine leaves

250ml (1 cup) fresh cream

250g mascarpone, at room temperature

 

24 store-bought finger biscuits

The Kate Tin Cocoa Powder, for dusting

 

METHOD

1 For the espresso syrup, place the castor sugar and the freshly brewed coffee in a medium-sized mixing bowl and stir until the sugar has dissolved. Set aside to cool completely. When cool, add the vodka or grappa, if using, and set aside until needed.

2 For the sugar syrup, place the sugar and 60ml cold water in a medium pot/pan over medium heat and bring to a boil, without stirring, until it reaches 121°C on a sugar thermometer. Set aside until needed.

3 For the mascarpone cream, beat the eggs with an electric mixer until pale and thick. Next, gradually add the hot sugar syrup in a thin stream down the side of the bowl and into the eggs while on whisking high speed. The mixture will lose some its volume – this is normal. 

4 Soak the gelatine leaves in a bowl of cold water until soft, about 1 minute. When soft, squeeze the excess water from the softened gelatine and place it in the still-warm pot used for the sugar syrup. Allow the gelatine to melt, before adding it to the egg mixture. Once added, beat the mixture until it is thick and cool to the touch, about 10 minutes.

5 In the meantime, gradually add the cream to the mascarpone, in small amounts, and whisk until soft peaks form. Take care not to overmix the mascarpone or it will split. Very gently fold the cooled egg mixture into the mascarpone.

6 To assemble, dust the bottom of 4 glass tumblers with cocoa powder. Dip the finger biscuits into the espresso syrup and arrange 3 biscuits on the bottom of each glass. Spoon half of the mascarpone mixture over each biscuit layer, then dust again with cocoa powder. Add another layer of 3 soaked finger biscuits and a dusting of cocoa powder. Place the remaining mascarpone in a piping bag fitted with a plain nozzle and pipe the final layer of mascarpone on top. Finish with a dusting of cocoa powder. Keep in the fridge until ready to serve. Eat within 2 days. 

TIP Tiramisu is best made the day before serving. This allows for the flavours to develop completely.