I was recently flicking through some delicious photos taken at one of my Italian dessert evenings in the Spring. I taught a group of 50 students how to make simple yet full of flavour desserts. From fresh Marsala Zabaglione to a palate cleansing summer berry semi-freddo, amaretto tiramisu, affogato and of course my personal favourite vanilla panna cotta with a red berry drizzle, jus, sauce, whatever you fancy!
If you ask anyone, 'What's your favourite Italian dessert' it will normally be 'Tiramisu', but I still find tiramisu can be a little hit and miss in so many ways. In my opinion whenever I choose to have one in a restaurant, I find its too wet and a little stodgy. I'm not selling the idea of tiramisu am I.
My tiramisu is laced with amaretto, yes I do have a mild (huge) obsession for the amber spirit, it adds a mild depth of warmth to the dessert. The secret to a perfect tiramisu is to not soak the savoiardi biscuits, but to simply tease and dip them into the boozy coffee
this way the biscuits will still retain their form and the dessert will hold its definition.
3 large eggs
4 tbsp. granulated sugar
1 Packet Savoiardi biscuits
150ml Strong black coffee
4 tbsp amaretto
10g dark chocolate
1. Make the strong coffee and cool. Pour in the deep coloured coffee liquor and stir. Set to one side.
2. Separate the eggs. Whites in one bowl and yolks in another. Whisk together the sugar and egg yolks until creamy.
3. Add the mascarpone cheese into the egg yolk mixture. Stir with a wooden spoon, and then whisk to remove any lumps, whisk for at least two minutes.
4. Whisk the egg whites until stiff peaks are formed.
5. Gently add and fold in the egg whites into the mascarpone mixture.
6. Take your trifle dish or individual glasses.
7. Let the layering begin. Start with dipping each biscuit into the coffee liquor mixture, dip and remove immediately and place in your dish.
8. Complete one biscuit layer, then spoon on a layer of the cream mixture. Then the biscuits again and the cream. You should have three layers finishing with the cream on top.
9. Grate with dark chocolate and cool in the fridge for at least 4-6 hours.