- Ingredients: Serves 6-8
- 4 large free-range eggs, separated
- 100g caster sugar
- 500g mascarpone cheese
- 2 tbsps brandy
- 200ml strong espresso
- 16-24 Savoiardi biscuits, or boudoir biscuits
- cocoa powder, to dust
TIRAMISU- "Back in the Saddle" Cookbook
Hayden Groves
11th January 2018
TIRAMISU- "Back in the Saddle" Cookbook
Tiramisu translates as ‘pick-me-up’ – traditionally made with Savoiardi biscuits dipped in strong coffee, layered with a light mascarpone cheese mixture of whipped eggs, sugar and flavoured with cocoa. I’ve seen every conceivable variation of this over the years; using chocolate sponge, whipped cream, and even banana — but having just ridden the length of Italy, the only banana I saw growing was the squashed one in my jersey pocket, so I’ve gone for the traditional approach.
Ingredients
Method
Whisk the egg whites in a mixer until stiff.
Put 70g of the caster sugar with 40g water in a small saucepan and boil to a syrup until it reaches 120°C. As soon as the syrup has reached temperature, pour it onto the egg whites in a steady stream. Whisk until the mixture is cold.
Whisk the egg yolks with the remaining caster sugar over a pan
of simmering water. Keep whisking over the heat until it thickens, doubles in volume and turns pale.
Whisk the mascarpone to loosen it, then beat in the egg yolk mixture until smooth and well combined – you don't want any lumps. Gently fold the egg white mixture into the mascarpone mixture in 3 stages with a large metal spoon, being careful to knock out as little air as possible.
Stir the brandy into the coffee and pour into a shallow dish. Take half of the biscuits and carefully dip each into the coffee until they are a pale coffee colour, then arrange to cover the base of a serving dish measuring around 20x15cm.
Spoon half of the mascarpone mixture on top, followed by a good sift of cocoa, then repeat the layers, finishing with a layer of the mascarpone cream and cocoa.
Cover and refrigerate for a minimum of 4 hours before serving to allow the avours to develop. Sieve over a little more cocoa before serving.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
