Classic Tiramisu without using thickened cream
Tiramisu is a classic Italian dessert with a variety of recipes available. This recipe is one of my favourites as it uses no cream to get the texture. The use of cream changes the delicate flavours of mascarpone and savoiardi. We will use egg whites to get the perfect texture and elevate the flavours to the next level.
Before moving forward, I would like to thank Chef Silvio Bazzanella from Sicily, Italy for allowing me to use his family's traditional recipe guide. Let me be honest, I have failed multiple times and it took me years to finally get to the point where it deserves. People will be willing to pay or include it in a restaurant menu.
Ingredients
Whole Eggs - 4no
Mascarpone - 250gm
Caster Sugar - 65gm
Icing Sugar - 65gm
Espresso/ Long black - 500ml
Full Cream Milk - 500ml
Savoiardi - 200gm
Cocoa powder - For Dusting
Fresh berries - For Garnish
(Raspberries & Blueberries)
Rectangular shaped glass or ceramic baking dish. (40cm*22cm)
Frangelico or Kahlua (optional) - 60ml
Method-
STAGE -1
Place a clean mixing bowl in the fridge. This is for whipping egg whites at a later stage.
Take 2 mixing bowls and crack the eggs. Separate the yolk and egg whites. Store the egg whites in the fridge.
Using a whisk or hand mixer whisk the egg yolks and gradually add caster sugar. Place a cloth underneath so the bowl doesn’t move. It may take you 7-8 mins or 12-15 mins using an electric mixer or whisk respectively.
Keep whisking till it has doubled in size and firm. You must reach ribbon consistency, which means you can make strings or ribbons with the sabayon.
Once you reach there, keep whipping for further 5 mins to ensure the mixture is thick. The colour must turn from bright yellow to pale yellow.
Add half of the mascarpone to the egg mixture and whisk again at medium pace. Once it has incorporated, now add the rest of the mascarpone in small batches using a spoon. Fold it gently scraping from sides using a rubber spatula. Do not knock all the air out from the mixture.
The consistency must match a whipped cream. If you have reached that stage, cleanwrap the mix and place it in the fridge. If you have not reached that stage, ensure the egg yolk mixture is firm before adding the mascarpone. If still liquidy, start again.
STAGE- 2
Take the egg whites in the bowl placed in the fridge earlier. Ensure there is no moisture and wipe inside walls with a clean cloth.
Whisk egg whites on high speed and gradually add icing sugar. Keep whisking till stiff peak stage is observed.
The texture of egg whites must be firm and retain its shape. Invert the bowl, if nothing moves you have made it right. Congratulations.
Now take out the mascarpone mixture, add half of the egg white mixture in the mascarpone and use a spatula to incorporate it together.
NOW FOLLOW CAREFULLY, this stage decides the fate of your tiramisu.
Slowly add the rest of the egg whites in batches, using a cut and fold method keeping the mixture light and airy.
If you mix too hard then you knock air out and if you are too cautious then it will not mix properly.
Don't worry about bits of egg whites which have not been incorporated.
STAGE- 3
Get a jug with cold long black and add 500ml milk. You can add less milk regarding your taste for coffee and how strong flavour you need.
Dip lady cookie in coffee mix and evenly place them next to each other in the rectangular container. Don't over soak the cookies, just dip them once so they are soft but not mushy.
Make sure to not have any gaps between layers to ensure even layering of cream. You can break the cookies to fill any tight corners.
Follow the image on your left for layering your cookies.
Take half of the tiramisu mixture with spatula and evenly spread on top of the cookie bed.
Now repeat the same process for another layer. Once the remaining cream is evenly layered. Dust cocoa powder but be cautious as we will add more during service.
Cleanwrap the container tightly and place in freezer for 2 hours.
After 2 hours, place it in the refrigerator overnight. Tiramisu is always best served on the next day of preparation.
For plating, use fresh berries and hot knife and palette knife soaked in hot water.
Now, dust cocoa powder again and cut it in your desired shape. Serve with fresh berries.
