Most people would think making a tiramisu is difficult because it uses a lot of time and is hard to master. I was one of those people until I made my first tiramisu. Truth is that it’s one of the simplest desserts to master and you will look like a pro serving it to guests. As long as you have the basic kitchen skills and some understanding of baking terms, it should be a breeze even for a first timer. Not to worry even if you don’t know what you’re doing in the kitchen nor have an oven. If want to make that special someone something special for a birthday perhaps or an anniversary, this recipe is it!
The ingredients are simple and no rocket science here except a measuring cup perhaps. You don’t have to buy a whole bunch of stuff that you’d only use once for this recipe. In fact, you’d be able to use them all separately after this recipe is done.
Most of the savoiardi biscuits found in stores are coated one side with sugar sprinkles. I usually rub a pair of biscuits with the glaze facing each other to remove as much of the sugar coating as possible so it absorbs better. Tap them together to remove excess sugar and they are ready to be used.
Savoiardi Finger Biscuits
It’s important not to soak the biscuits too long in the espresso and Baileys mixture as it makes it soggy and your tiramisu will be drowning by the next day. Always use a deep plate rather than a bowl. To soak the biscuits, pour half the espresso and Baileys mixture into a plate first and top up more when the liquid level gets too low. Do a quick roll of the biscuit in the plate and bring it up, about 2-3 seconds should do. It should not be soggy and falling apart. If it is, toss it and take another.
You can decorate your tiramisu with a simple strawberry on top or even make the whole tiramisu itself in a large wine glass. Stick in a wafer roll and a dollop of whipped cream and you have a master piece dessert to serve. Best served cold but not directly out of the fridge.
Quick Recipe
Ingredients:
2 egg yolk
1 egg white
60g castor sugar
500g mascarpone cheese
1 ½ packet of savoiardi biscuits. Amount used depends on glass dish depth.
¾ table spoon cocoa powder
200ml Baileys
2 ½ table spoon espresso powder dissolved in 350ml hot water. Steep espresso, strain out sediments and leave aside to cool.
1 strawberry (optional)
2 tall square/rectangle glass dish to layer tiramisu into. Best at biscuit length so it fits in nicely.
Method
- Whisk two egg yolks with sugar until it turns a paler white.
- Pour 50ml Baileys into mixture and add in mascarpone. Whip into a smooth moussy texture.
- Whip single egg white until stiff and frothy. Do not over whip or it will turn back into liquid.
- Pour whipped egg white into moussy mixture and fold in slowly until even.
- Mix remaining 150ml Baileys with 350ml espresso and pour into a deep plate.
- Roll biscuits on all sides in the coffee liqueur and lay them neatly at the bottom of square/rectangle glass dish from one end to the other.
- Layer the mascarpone mixture over the biscuits so it covers them all.
- Dip more biscuits and do a second row over the mascarpone layer.
- Repeat steps 6-8 until you reach near the brim. Usually 2-3 layers of biscuit are enough.
- Make sure to leave at least 2-3 cm so that the last layer of mascarpone mixture sits about 0.5cm or more from brim of dish. Smoothen the last layer of mascarpone and put into fridge to set for at least 2-3 hours or overnight.
- If the dish doesn’t have a cover you can put a kitchen towel over it and then use a cling wrap. This is so that the moisture that gathers on the cling wrap doesn’t drip into mixture.
- Use a fine sieve and dust the top of the tiramisu with cocoa powder an hour before serving. Clean off cocoa from brim of dish with fingers pushing excess outwards of dish. Any additional decoration like a strawberry can be done at the same time too. Your tiramisu masterpiece is ready to be served!
