I’ve actually published a tiramisù recipe before but I’m writing this out again with some slight adjustments. This quantity will feed at least 15 people… and it’s so good that you will want this many servings, even if there are only a few of you eating! Orange zest is optional but HIGHLY recommended!
INGREDIENTS
1 cup espresso
8 eggs
1.5 kg mascarpone (you could use 1.2 kg)
1 tablespoon vanilla bean paste
zest of 2 oranges
200g sugar
40 savoiardi biscuits (approximately 335grams)
1/4 – 1/2 cup dark unsweetened cacao powder
METHOD
- Make coffee and pour into a shallow bowl to cool.
- Separate eggs into two large bowls.
- Pour half the sugar into yolks and mix well.
- Add vanilla, orange zest and gradually add the mascarpone until nice and smooth without lumps.
- Now whisk or beat your egg whites and add in remaining sugar once you have a voluminous consistency.
- Gently fold egg whites into the yellow mixture.
- Layer the cream, then briefly dip each Savoiardo biscuit in the coffee only on one side to avoid over-soaking them.
- Once you have a full layer of biscuits, sift over the cacao powder and layer the cream again.
- Repeat until you have finished the biscuits and cream. I like to pipe the final layer of cream so I get an even layer as I find it hard to spread when it’s got the cacao underneath.
- Top with cacao powder and leave to rest in the fridge for three hours.