INGREDIENTS

 Cream base:

500ml thickened cream

320g mascarpone cheese

6 large egg yolks

90g sugar

70ml marsala wine

2 gelatine sheets

Coffee syrup:

125ml fresh espresso (4 shots)

104ml water

20g sugar

12ml marsala wine

Assembly:

300g Savoiardi biscuits (Ladyfingers)

300g cocoa powder, for dusting

Optional: chocolate discs, fresh berries

STEP-BY-STEP INSTRUCTIONS:

 

  1. Prepare the Cream Mixture

Semi-whip the cream and mascarpone together until soft peaks form. Gently fold in the marsala wine. Set aside in the fridge.

  1. Bloom the gelatine

    Soak gelatine in ice-cold water for 5-10 minutes until soft.

Drain and melt in the microwave with a splash of water (30-second bursts until fully dissolved).

  1. Make the Egg Yolk Base

    Whisk egg yolks in a stand mixer or bowl.

In a saucepan, combine sugar with just enough water to cover. Heat until it reaches 112°C (soft boil).

Slowly pour the hot sugar syrup into the yolks while whisking on low speed.

Add the melted gelatine while mixing.

Continue whisking until the mixture is pale, thick and forms ribbons (about 5-7 minutes).

  1. Combine

    Fold the egg yolk mixture into the whipped cream mascarpone base gently until smooth. Chill.

  2. Make the coffee syrup

Brew fresh espresso.

Mix with water, sugar and Marsala wine.

Let it cool to room temperature.

  1. Assemble the tiramisu

    Line a rectangular pan with baking paper.

Dip Savoiardi biscuits sugar-side down halfway into the coffee syrup. Flip and place in the pan to form the bottom layer.

Spread half of the cream mixture evenly over the biscuits.

Repeat with another layer of dipped biscuits and remaining cream.

Cover and freeze overnight to set.

  1. To serve

    Remove from freezer 4 hours before serving.

Cut into 12cm × 4.5cm slices using a hot knife (wipe between cuts).

Dust with cocoa powder. Garnish with chocolate discs and fresh berries.

 

Recipe courtesy of Novotel Sunshine Coast Resort chef Vinit Kulkarni.

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