My parents were away in Japan (lucky ducks) for about three weeks and have only just returned from recouping at the beach. It’s been lovely to hear all about the relaxing time they’ve been having while I’ve been at work, sort of. I am really glad they’ve had such a great holiday, but it did mean as a result my dad missed father’s day. Normally on Father’s Day we would do something special for him to show him how much we love him, but because he was away we sort of missed it. So my sister and I decided we could do a nice mid-week dinner for him as a belated Father’s Day celebration, just so he didn’t feel like he had missed out on anything, and to give him some love.
But what to make? Well, my sister got right on a beautiful slow cooked lamb dish which was absolutely amazing. But for me, I decided that I could work on the course that I enjoy making the most: dessert, of course! And when it comes to dessert, I know the way to my dad’s heart. Although he will often have some berries and yogurt for dessert midweek, I know if he could have tiramisu every night he would. I am pretty sure it is his favourite dessert, as he’s always ordering it when we go out, and we will often share one together when we go to our local Italian restaurant. So not only was it a favourite of his, it brings fond memories back to me of enjoying food with dad, which was really nice.
The benefit of having mum back is that she was around to teach me a thing or two about making the perfect tiramisu. I know there are a lot of ways to make this beautiful Italian dessert, and everyone prefers a different type. I know a lot of people enjoy a really cakey tiramisu that stands on its own and is full of biscuits and chocolate. My partner, who comes from an Italian family, loves his tiramisu with custard, which I myself am not the biggest fan of, but each to their own! My experience with tiramisu has come from the one my mum makes which is beautiful and creamy, and almost like a trifle. She uses this aged newspaper clipping for a mascarpone cream that she collected years ago, and then makes this into a tiramisu. It reminds me of special occasions when she would make it, and it was so delicious. We rarely make desserts at home, so I thought this might be a way to make the dinner extra special for my dad. So mum taught me the tips and tricks for making her perfect tiramisu, which meant that I ended up with the perfect dessert for my dad!
This tiramisu recipe results in a trifle like dessert with a rich, beautiful mascarpone cream and flavours of brandy and Grand Marnier. These mix perfectly with real espresso soaked biscuits and chocolate shavings over the top. It’s a truly decadent dessert, perfectly Italian, and I think it’s everything anyone could want in a classic tiramisu. What’s more, not too difficult to make, and you easily make it ahead and pull it out when you are ready to eat. I love that you can whip it up quite quickly as you don’t even need to bake it, and the resulting dish is truly delicious.
|Preparation Time||20 minutes|
|Cooking Time||No bake|
· 250 grams of Mascarpone Cheese
· 4 eggs – separated
· 4 tablespoons of caster sugar
· 1/8 cup of Brandy
· 1/8 cup of Grand Marnier
· About 1 cup of freshly brewed espresso coffee
· 1 packet of Savoiardi biscuits
· Dark chocolate to shave over the top
1. In a large bowl, using a handheld mixer with the whisk attachment on high, whip the egg whites until soft peaks form (about 2 minutes). Make sure that there is no egg yolk or water in the egg whites as otherwise they will not whip up. Set aside.
2. In another bowl, whisk together the egg yolks and sugar until the mixture goes light yellow and firm. This should take about 2 minutes.
3. Mix in your Mascarpone to the egg yolk mixture. Use a fork to blend it together with the egg yolk mixture before beating to avoid wrecking your whisk. Once this has started to combine and the Mascarpone has softened, use your whisk to blend until smooth.
4. Using a spatula, fold the Mascarpone mixture into the egg whites. Be careful not to overmix, and just make sure you lightly fold it until it has just combined. The egg whites should still be visible throughout the thick Mascarpone mix.
5. Pour the Brandy and Grand Marnier into the mix and fold until combine. The mixture should be fluffy but combined completely.
6. Place your espresso in a mixing bowl, and get out a trifle bowl or another bowl to serve the tiramisu in. Begin dipping the Savoirardi biscuits in the espresso to coat lightly on both sides. Once you have dipped quickly, shake each biscuit to ensure they are not too wet. Layer these across the bottom of the dish.
7. Once you have your first layer of biscuits, pour some of the Mascarpone mixture over the biscuits. Use a spatula to evenly distribute the mixture across the biscuits.
8. Repeat with another layer of biscuits, dipping in the espresso and layering over the Mascarpone. Then pour the remaining Mascarpone mixture onto the biscuits and level again. Add one more layer of espresso soaked biscuits over the top. You can add more layers if you want, it’s completely up to you.
9. Shave dark chocolate over the top of the mixture to completely cover the tiramisu. Place in fridge to keep cool until serving.
This tiramisu was the perfect dessert! It was soft and creamy, with just the right amount of espresso flavour and crunch from the biscuits. It’s a truly decadent dessert that would impress any dinner party guests or your family for a special occasion. Or, it is so easy that you could just whip it up anytime you felt like a delicious treat (I won’t judge!) It keeps pretty well in the fridge for a couple of days, but you want to try and eat it as quickly as possible as the biscuits will go soggy over time. I don’t think you will have much trouble finishing it off though; I could have easily eaten the whole bowl of this!
My dad was so excited when I pulled the tiramisu out of the fridge after dinner. I don’t think he was expecting such decadent dessert midweek. He truly loves his tiramisu and so I served him a nice big bowl and he loved every bite. I was so glad that I made it for him because it made the dinner a little bit more special. I love that tiramisu is a relatively simple dish to make, but it seems so fancy and special. It’s a great go to dessert when you are a little short of time and want something truly delicious!
Has anyone tried making tiramisu before? What is your version? I’d love to hear all the different types of tiramisus people love, because everyone has such different taste when it comes to this classic! I’m just so glad that now I can replicate my favourite one, thanks to my mum showing me the ropes!
Until next time, happy baking!