Friday, 20 February 2015

Tiramisu Recipe


4 shots of strong espresso, or 2 teaspoons instant coffee dissolved in 1/2 cup water
2 ounces Jim Beam Bourbon Whiskey
4 egg yolks
4 tablespoons sugar
2 egg whites*
500 ml mascarpone cheese
½ cup of bittersweet chocolate, broken into 1/4-inch pieces
250 ml Whipped Cream
30 small Savoiardi, or 15, broken in half
Equipment: 6 large wine goblets


Mix the coffee and whisky together and set aside.

Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons when the whisk is lifted from the pot. Allow to cool 5 minutes.

Beat the egg whites to stiff peaks. Fold the mascarpone into the egg yolk mixture 1/4 at a time. On a separate bowl, whip the cream until it’s fully whipped and add in to the mascarpone-yolk mixture. Fold mascarpone-yolk-whipped cream mixture into the egg whites and set aside.

Lay the savoiardi along the insides of the wine goblets all the way to the bottom, lining the entire glass, keeping 6 savoiardi for later use. Using a pastry brush, paint the cookies with the espresso and brandy mixture. Fill each goblet one-third full with the mascarpone mixture and sprinkle with the broken chocolate. Lay 1 remaining cookie across the center of each goblet and paint with the coffee mixture. Fill each goblet with the remaining mascarpone mixture, topping each with the shaved chocolate. Serve at room temperature.

Cook's Note: Because you are working with raw eggs, it is mandatory that you use the freshest product you can find. Organic, free-range eggs are good enough, unless you have a neighbour with a chicken that case, get his!

Test the eggs by putting them in a bowl of water: if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed!

*Raw Egg Warning
Exercise caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.