I love tiramisu. But after a spate of disappointing restaurant ones I haven't chosen it for a while.
With Ilaria Vilkelis
When we received a list of people who would be going through the Zinc process with us prior to starting Ilaria was one of the people I was intrigued to meet. A fantastic combination of smart, determined and kind she didn't disappoint.
Ilaria offered to show me how to make proper tiramisu .... errr yes please!!
INGREDIENTS
[Serves 4]
Cream (optional)
3 eggs (at room temperature)
250g mascarpone (kept in the fridge until the last minute)
3 tbsp icing sugar
1 packet ladies fingers (Savoiardi)
Cointreau or Grand Marnier (optional)
Whipped cream
1 cup freshly brewed coffee
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METHOD
1. Separate the egg whites from the yolks in two different bowls.
2. Add a spoon of icing sugar for every yolk and whisk vigorously until the mix is lighter in colour.
3. Add the mascarpone in spoonfuls and whisk delicately until you reach a uniform mix.
4. To add volume you can also add whipped cream and incorporate it into the mix.
5. Whisk the egg whites vigorously and add two or three spoonful to the mix until the desired consistency has been achieved.
6. Line a bowl with ladies fingers and pour a cup of strong coffee on the layer and add liquor.
7. Spread the mascarpone cream mix on top and refrigerate.
8. Sprinkle with cocoa powder before serving.