The best tiramisu I have ever eaten was on holiday one long weekend in Venice, about two years ago. I don’t tend to have a huge sweet tooth, but the chocolate, coffee and boozy combination gets’ me every time. Translated to ‘pick me up’, this Italian dessert surely does that and a lot more. Currently coming up to a full month of isolation, while trying to keep positive, new habits are definitely forming. Plus that tiramisu has been playing a lot on my mind.
When it comes to choosing between salt and sweet dishes, salt wins hands down every time for me. However, I tend to always get the odd sugar craving once a month and like to reward myself with something a little naughty. On my last trip to my local Italian deli, I decided to grab a packet of savoiardi (or you may know them better as ladyfingers) as I felt that a little homage to the best tiramisu was going to be on the cards very soon.
Limited to what I can buy from my local shop, I found myself with some double cream that needed using. So I decided to make a tiramisu with double cream replacing the traditional cream cheese, mascarpone. Let me tell you, it was so good. It turned out better than I thought it would and a great lighter alternative. It felt like I was eating a coffee induced creamy cloud.
You know I love to share a recipe with you guys, so check out this simple easy dessert recipe. All you need are eggs, sugar, cream, some lovely brewed coffee, a droplet of liqueur (if you wish) and some dark cocoa powder. Find yourself a snug baking dish and get creating your own best tiramisu.
As I can’t go out and eat anyone else’s food at the moment, for me it’s the best tiramisu around (well in my peckham flat, haha). Enjoy my bambinos!!!
2 eggs, seperated yolks and whites
50g caster sugar + 1 tsp for coffee
250ml double cream
200ml coffee, brewed and cooled down.
1 tbsp amaretti liqueur
150g savoiardi/lady fingers
- First, whisk the egg yolks and 25g of caster sugar until a light creamy shade and fluffy. It will at least double in volume. This should take at least 5 minutes.
- Next, add the double cream slowly until all incorporated and continue whipping until thickened.
- Next, whisk the egg whites with the other 25g of caster sugar. Whip into stiff peaks. You should be able to turn the bowl upside without the whisk eggs falling out.
- Fold the stiff egg whites into the cream mixture until it has been well incorporated.
- In a separate bowl, stir together with the brewed coffee, amaretti liqueur and 1 tsp caster sugar.
- Add a thin layer of the cream mixture at the bottom of a serving dish.
- Lightly soak a savoiardi in the coffee mix and place on top of the cream. Repeat until you can have a layer of savoiardi
- Spoon on top evenly with another layer of cream.
- Place another layer of soaked savoiardi and finish with another layer of cream
- Finish the tiramisu with a dusting of cocoa powder. Place in the fridge for at least 2 hours before serving.