Tiramisu

This is always a favorite with everyone. The shavings are really easy and make it even more special.

Total Time:
41 min
Prep:
30 min
Inactive:
1 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Genoise sponge:
  • 3 1/2 ounces (110 grams) caster sugar
  • 4 eggs
  • 1 3/4 ounces (50 grams) melted butter
  • 3 ounces (85 grams) plain flour
  • 1 -ounce (30 grams) good-quality cocoa powder
  • Filling:
  • 1 pound 1-ounce (500 grams) mascarpone
  • 2 1/2 ounces (70 grams) caster sugar
  • 2 egg yolks*
  • 3 .5 fluid ounces (100 milliliters) Vin Santo
  • 4 to 5 shots espresso coffee
  • Tia Maria liqueur
  • 3 1/2 ounces (110 grams) good-quality white chocolate, melted
  • Cocoa powder, for dusting
  • 1 bar good-quality dark chocolate, for shavings
Directions
  • First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4).

  • Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool.

  • To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth.

  • To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top.

  • *RAW EGG WARNING

  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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