Tiramisu Recipe

This is a typical Italian pudding laced with liqueurs and hence the name- Tiramisu which means “pick me up” is a good example of it. It was created about 20 years ago by the owner of El Toula Restaurant in Treviso. There are already a few different versions of the one recipe but basically all incorporate the mascarpone, egg, cream and biscuits soaked with the flavors of coffee and chocolate. Here is ours. We love it


750g Mascarpone
2 Egg yolks
125g Sugar
Strega Liqueur
Sambucca (white) Liqueur
500mls Sugar syrup
2 Cups Territory Melbourne espresso
Approx 32 little Pavesini Biscuits
200g Chocolate, crushed into small bits

For the Meringue::

6 Egg whites
375g Sugar
80mls Water


In an electric mixer, mix egg yolks with sugar until light and creamy, then whip in mascarpone and liqueurs until the mixture is thick. The amount of liqueur comes down to taste. Start with a couple of tablespoons each, add more if necessary. Set aside.

Mix the espresso and sugar syrup (sugar syrup is made with equal parts water and sugar) together and soak biscuits. The biscuits should just be soaked through and not drenched. They will soak up more liquid as the tiramisu sets so keep this in mind as you don’t want it to be too wet.

Line a serving bowl (approx. 22cm diameter) with the moist biscuits.

Place the sugar and water for the meringue in a pot and heat to soft ball stage (118c, when a small amount of syrup becomes soft and flexible when dropped into water). As the sugar comes up to temperature, whip the meringue until soft peaks just start to form, then incorporate the hot sugar mixture slowly until the mixture peaks and becomes thick and glossy.

Fold the meringue into the mascarpone mixture and place some into the prepared bowl to make the first layer.  Sprinkle with chopped chocolate and cover with the remainder of the mixture and another layer of soaked biscuits if you wish.  Smooth off the top and cover with ground coffee.


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