Tuscan Cookery School – How To Make The Perfect Tiramisu
Written by Jaillan Yehia
Tiramisu is the legend of Italian deserts – everyone’s heard of it and almost everyone knows it means ‘pick me up’. So it’s surprising to learn that the dish didn’t even exist until at least the late 1960’s.
As one of my favourite puddings I seek it out all over the world and I’ve had some exceptional versions in restaurants everywhere from Bangkok to the beaches of Costa Rica, but I’d never made it myself, until now…
So under the expert tutelage of chef Stefano of the Tuscan Cookery School at Villa Ferraia I finally learned how to make this classic dish for myself – and that it’s easy to substitute gluten free cookies for the ladyfingers if you so wish.
The Recipe For The Perfect Tiramisu
– Place a pot of water to boil on the stove and place another pot on top of the first one
– Whisk 5 egg yolks and 5 cups of sugar in the second pot in order for the steam to warm it from the bottom, do this for about 5-8 minutes
– When the liquid starts to become dense, remove the pot from the stove area and continue whisking until the mixture becomes a white, foam-like consistency
– Leave to cool
– In a separate bowl, whisk the egg whites into a foam (they should not fall out of the bowl when turned upside-down)
– Add the mascarpone cheese delicately into the egg and sugar mixture followed by the egg whites
– Cover the bottom of a dish with ladyfingers dipped in non-sweetened coffee.
– Cover them with a layer of cream, place another layer of ladyfingers on top of the cream, cover this with a final layer of cream, and then sift cocoa powder on top
– Leave the Tiramisu in the fridge to cool for at least 3 hours before serving
And there you have it, the perfect tiramisu!
SavoirThere learnt how to make the perfect Tiramisu as a guest of Eating Italy.
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