TIRAMISU- "Back in the Saddle" Cookbook

Hayden Groves

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: 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


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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you