Tiramisu
Serves 1
Directions
- 1Separate six egg yolks from the whites. Combine the egg yolks with 150g of caster sugar.
- 2Separate six egg yolks from the whites. Combine the egg yolks with 150g of caster sugar.
- 3Separate six egg yolks from the whites. Combine the egg yolks with 150g of caster sugar.
- 4Place the egg yolk and sugar mixture in a Pyrex bowl over a small saucepan with about an inch of water, ensuring the water does not touch the bottom of the glass. Indirectly heat and whisk the mixture for 10-15 minutes until it's fully cooked, silky smooth, and the sugar has dissolved.
- 5Place the egg yolk and sugar mixture in a Pyrex bowl over a small saucepan with about an inch of water, ensuring the water does not touch the bottom of the glass. Indirectly heat and whisk the mixture for 10-15 minutes until it's fully cooked, silky smooth, and the sugar has dissolved.
- 6Place the egg yolk and sugar mixture in a Pyrex bowl over a small saucepan with about an inch of water, ensuring the water does not touch the bottom of the glass. Indirectly heat and whisk the mixture for 10-15 minutes until it's fully cooked, silky smooth, and the sugar has dissolved.
- 7Prepare the coffee mixture by combining four double shots of coffee, topping up with water, 100g of caster sugar, one shot of spiced rum, and a capful of vanilla extract. Mix well.
- 8Prepare the coffee mixture by combining four double shots of coffee, topping up with water, 100g of caster sugar, one shot of spiced rum, and a capful of vanilla extract. Mix well.
- 9Prepare the coffee mixture by combining four double shots of coffee, topping up with water, 100g of caster sugar, one shot of spiced rum, and a capful of vanilla extract. Mix well.
- 10Dip the Savoiardi biscuits in the coffee mixture and arrange them in the bottom of a rectangular tray.
- 11Dip the Savoiardi biscuits in the coffee mixture and arrange them in the bottom of a rectangular tray.
- 12Dip the Savoiardi biscuits in the coffee mixture and arrange them in the bottom of a rectangular tray.
- 13Whip 250g of mascarpone and 600ml of double cream together until it reaches a desired consistency (slightly under-whipped is preferable).
- 14Whip 250g of mascarpone and 600ml of double cream together until it reaches a desired consistency (slightly under-whipped is preferable).
- 15Whip 250g of mascarpone and 600ml of double cream together until it reaches a desired consistency (slightly under-whipped is preferable).
- 16Once the egg and sugar mixture has cooled slightly, whisk it up a bit to thicken it, then gently fold it into the whipped mascarpone and double cream.
- 17Once the egg and sugar mixture has cooled slightly, whisk it up a bit to thicken it, then gently fold it into the whipped mascarpone and double cream.
- 18Once the egg and sugar mixture has cooled slightly, whisk it up a bit to thicken it, then gently fold it into the whipped mascarpone and double cream.
- 19Spread a layer of the cream mixture over the soaked biscuits in the tray.
- 20Spread a layer of the cream mixture over the soaked biscuits in the tray.
- 21Spread a layer of the cream mixture over the soaked biscuits in the tray.
- 22Add another layer of soaked biscuits and then another layer of the cream mixture.
- 23Add another layer of soaked biscuits and then another layer of the cream mixture.
- 24Add another layer of soaked biscuits and then another layer of the cream mixture.
- 25Shake the tray to flatten the top layer of cream. Cover the tray and let it set overnight in the fridge.
- 26Shake the tray to flatten the top layer of cream. Cover the tray and let it set overnight in the fridge.
- 27Shake the tray to flatten the top layer of cream. Cover the tray and let it set overnight in the fridge.
- 28Serve with cocoa powder on top.
- 29Serve with cocoa powder on top.
- 30Serve with cocoa powder on top.
Ingredients
- 600 ml Double cream
- 600 ml Double cream
- 600 ml Double cream
- 250 grams Mascarpone
- 250 grams Mascarpone
- 250 grams Mascarpone
- 6 Eggs
- 6 Eggs
- 6 Eggs
- 150 grams Caster sugar
- 150 grams Caster sugar
- 150 grams Caster sugar
- Savoiardi Biscuits
- Savoiardi Biscuits
- Savoiardi Biscuits
- 4 double shots Coffee
- 4 double shots Coffee
- 4 double shots Coffee
- 100 grams Caster sugar
- 100 grams Caster sugar
- 100 grams Caster sugar
- 1 shot Spiced rum
- 1 shot Spiced rum
- 1 shot Spiced rum
- 1 capful Vanilla extract
- 1 capful Vanilla extract
- 1 capful Vanilla extract
- Water
- Water
- Water
- Cocoa powder
- Cocoa powder
- Cocoa powder
Equipment
Small sauce panPyrex bowlWhiskMixing bowlElectric whiskTray
Tips
- Do not let the water touch the bottom of the glass bowl while indirectly heating eggs and sugar to prevent burning.
- A good way to test if the egg and sugar mixture is ready is to rub it between your fingers. If it's still grainy, continue cooking.
- Slightly under-whip the double cream and mascarpone mixture as it will continue to whip when folding in the egg mixture.
- Soak the biscuits for a shorter period if you prefer a creamier tiramisu, as over-soaking will make it stronger.