Recipe: Tiramisu |

Recipe: Tiramisu |

Tiramisu made in the traditional manner, without alcohol, is totally acceptable for breakfast.

Sam Mannering

Tiramisu made in the traditional manner, without alcohol, is totally acceptable for breakfast.


I’m astounded that I’ve never written about tiramisu. I apologise most sincerely. This should cheer us all up (the literal translation). It is by far my favourite dessert – when done well – and this particular recipe is an absolute pearler. The origins of tiramisu are fairly recent – it seems to have originated from the Veneto region in Northern Italy in the 1960s. Countless variations exist, but I prefer it done as traditionally as possible, with no booze (uncharacteristic of me), and in a single layer, but do several layers if you prefer.

Enough said. It’s totally acceptable for breakfast – and at the moment, why the hell not?

Prep time: 35 mins, plus a few hours chilling time

Cook time: Zilch

Serves: 4-6


3 eggs, separated

1¼ cups icing sugar, sifted

1¾ cups mascarpone

1 × 200g pack of Savoiardi biscuits

1-2 cups good strong black coffee, cooled

2tbsp good dark cocoa

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Mix the egg yolks and icing sugar together until smooth, then follow with the mascarpone and combine well.

Take a serving dish – I like to do a single layer so accordingly use a large, flat platter, but use a deeper rectangular dish if you want to do multiple layers. Quickly dip the biscuits in the coffee – just a second or two for each side – and spread in a single layer over the base of the dish. Whisk the egg whites to stiff peaks and fold into the mascarpone mixture. Spread the mascarpone over the top – and repeat if you so wish until you are out of ingredients. Dust the final layer of mascarpone generously with cocoa and then pop in the fridge to chill for a couple of hours at least – or overnight – before serving.

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