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Karen Martini’s tiramisu

A special occasion Italian dessert that tastes as good as it looks!
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10
2H 45M

Your favourite dessert when eating out can now be your signature sweet dish when entertaining at home. Made with spongey, syrupy layers and topped with chilled cream and a dusting of chocolate, it’s the perfect after-dinner treat for coffee lovers. There’s no cooking involved – you just whip, layer, dollop and drizzle your way to an edible artwork!

Ingredients

Coffee syrup

Method

1.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and sugar for 2 minutes, until smooth. Add ricotta and beat for a further 2 minutes, until combined. Add cream and whisk for 1-2 minutes, until combined. Reduce speed and add marsala, then juice, until just combined (don’t over-whip or it will curdle). Gently whip through mascarpone. You should have a light but thick whipped creamy mixture. Spoon into a bowl and refrigerate for 20 minutes.

2.

Meanwhile, for the coffee syrup, put hot coffee and sugar in a bowl, stir to dissolve, then add marsala and amaretto. Set aside to cool.

3.

Put chocolate in a food processor and use pulse function to chop into rubble. Toss in sifted cocoa. 

4.

Using a serrated knife, slice sponge cake horizontally into 2 even rounds. Set aside.

5.

In the bowl of a stand mixer fitted with whisk attachment, beat extra cream, icing sugar and vanilla into soft peaks. Chill until needed.

6.

Dollop 1/2 of the mascarpone mixture over base of a 30cm round (6-8cm deep) ceramic dish, then dust with extra cocoa.

7.

Put a sponge half, cut side up, on mascarpone mixture. Drizzle with 1/3 of the coffee syrup, dust with cocoa, sprinkle over 1/3 of the chocolate rubble and 1/2 of the biscotti.

8.

Dollop remaining mascarpone mixture over cake. Dust with cocoa. Top with remaining sponge half, drizzle with 1/2 of the remaining coffee syrup and sprinkle with 1/2 of the remaining rubble and remaining biscotti. Drizzle with remaining coffee syrup.

9.

Top with whipped cream and remaining rubble. Dust with cocoa. Chill for at least 2 hours. Serve.

Cook’s tips

  • The tiramisu can be made the day before
  • It will last up to 5 days in the fridge
  • You can use 30 savoardi biscuits instead of sponge
tiramisu
(Credit: Rob Palmer)

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