We caught up with Charlotte Ree, author of Just Desserts and Espresso Martini enthusiast, to learn how to make her Tiramisu with Mr Black. Follow along with her recipe.
The creamy sponge filled layers are the ultimate indulgence with the key component being the ability to gently fold your meringue into your mascarpone mixture, ensuring you maintain as much air as possible.
And the best part? Tiramisu tastes even better the longer you leave it. Store any leftovers covered in the fridge for up to three days.
Whisk the egg yolks, half the sugar and the vanilla bean paste in the bowl of an electric mixer on high until thick and pale (about 4-6 minutes) and the mixture has doubled in size. With the motor running, gradually add the mascarpone, one spoonful at a time.
In a separate stand mixer bowl, beat the egg whites until stiff peaks form. With the motor running, gradually add the sugar, one spoonful at a time, until you have a shiny and stiff meringue.
Use a metal spoon to gently fold thirds of the meringue into the mascarpone mixture, maintaining as much air as possible.
To layer the tiramisu, pick your preferred serving dish and spread a thin layer of your mascarpone on the base.
Combine the liquids in a separate dish and, working patiently in batches, dip your savoiardi ensuring that each side of the biscuit has absorbed the liquid. (You want the biscuit to be soft but not falling apart.)
Arrange the biscuits ensuring all the mascarpone is covered, then spread over half the remaining mixture. Repeat with another batch of soaked biscuits and the remaining mascarpone. Leave in the fridge overnight, using a fine sieve to dust the top of the tiramisu with cocoa powder before serving.
An Espresso Martini is the perfect accompaniment, find our cheat sheet here.