Prep Time – 30 minutes including assembly of the 3 tiramisus
Chill Time – at least 2 hours
Serves 6
Classic Tiramisu
Ingredients:
- 6 egg yolks
- 100ml Marsala
- 85g icing sugar
- 500g Mascarpone or cream cheese (softened)
- 4 amaretti biscuits
- 8 Savoiardi biscuits (lady fingers)
- 3 tbsp strong black coffee
- Unsweetened cocoa powder for sprinkling
- Mix the egg yolks, 75ml of the Marsala, icing sugar and Mascarpone together to make a cream with an electric hand mixer
- When ready to assemble dip half of the Savoiardi biscuits into the remaining Marsala mixed with the coffee, taking care not to make the biscuits too soggy that they break. Place a layer of the soaked biscuits into the glass and crush two of the amaretti biscuits on top.
- Spoon over some of the mascarpone mix on top of the biscuits. Repeat the process finishing with a layer of the mascarpone mixture.
- Sprinkle the top layer with cocoa powder
Limoncello Tiramisu
Ingredients:
- 8 Savoiardi Biscuits
- Home-made lemon curd
Lemon curd:
- 1 large egg
- juice of 1 lemon
- 40g caster sugar
- 35g unsalted butter, at room temperature
Break the egg into a small saucepan and whisk until the yolk and the white are equally combined, then add all the other ingredients and set over a medium heat. Stir briskly as the butter melts and the curd comes to the boil, then immediately remove from the heat. By this time, it will be thickened. Pass through a fine sieve. Set aside to cool.
Lemon Syrup:
- 1 lemon, rind removed in strips and juiced
- 50g caster sugar
- 120ml water
- 2 tbsp Limoncello
- Finely grated lemon rind to sprinkle on the top
Place the lemon rind, juice, sugar and water in a small saucepan. Simmer over a medium heat until the sugar has dissolved, and the liquid has reduced slightly. Add the Limoncello liqueur. Remove from the heat and leave to cool. Remove the lemon rind and finely chop it and add back to the syrup.
The biscuits will be dipped in the syrup and layered with the lemon curd and mascarpone cream.
Raspberry Tiramisu
Ingredients:
- 8 Savoiardi Biscuits
- 1 bottle of raspberry coulis
- 50g raspberries
For the Raspberry Syrup
- 100g granulated sugar
- 120ml water
- 50g raspberries
- 30ml raspberry liqueur
Place the sugar, water and raspberries in a small saucepan over a high heat until the sugar dissolves and the mixture begins to boil. Turn down the heat and allow to simmer for 3 minutes, stirring occasionally.
Remove from the heat and push through a fine sieve. Add the raspberry liqueur. Allow to cool.
The biscuits will be dipped in the syrup and layered up with the mascarpone cream, raspberries and the coulis.
