Cookbook author Charlotte Ree’s delicious recipe, which she calls “better-than-sex tiramisu,” says it all!
BETTER THAN SEX TIRAMISU
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6 free range eggs
250g powdered sugar
2 teaspoons vanilla bean paste
1 kg Italian mascarpone, room temperature
800 ml freshly brewed coffee, room temperature
4 tablespoons of coffee liqueur
800 g Savoiardi biscuits (I prefer the Balocco brand)
2 tablespoons cocoa powder processed in the Netherlands, sifted
1) Separate the eggs. In the bowl of an electric mixer, whisk together the egg yolks, half the sugar, and the vanilla bean paste
heat on high until thick, pale and doubled in volume (about 4-6 minutes). Add gradually with the engine running
Mascarpone, one spoonful at a time.
2) In a separate mixing bowl, add half the egg whites. (You can freeze the remaining egg whites for later use.) Beat
Beat the egg whites until stiff peaks form. With the engine running, gradually add the remaining sugar, one spoonful
at a time until a glossy and stiff meringue forms. Using a metal spoon, gently fold in a third of the meringue
Pour into the mascarpone mixture, retaining as much air as possible, and repeat the process for two more batches.
3) To layer the tiramisu, choose your favorite serving dish and spread a thin layer of mascarpone meringue
Put the mixture on the floor. Put the coffee and liqueur in a separate bowl and patiently dunk in the Savoiardi, one at a time. Make sure each side of the cookie has absorbed the liquid. (The cookie should be soft but not falling apart.)
4) Arrange the biscuits to cover all of the mascarpone, then spread on half of the remaining mascarpone
Mixture. Repeat the process with another batch of soaked cookies and the remaining mascarpone. Add a final layer lightly
soaked Savoiardi, cover in foil and leave to rest in the fridge overnight. Dust with a fine sieve the next morning
Before serving, sprinkle the tiramisu with cocoa powder.