Christmas, Recipes, FoodBlogged by: Recipearce30 Nov 2021
Traditional Tiramisu
Move over Pavlova - Tiramisu is in town. Level up your dessert game with this easy to whip up, traditional Italian favourite.
It's light, fluffy and oh-so-moreish!
INGREDIENTS
2 cups of freshly brewed espresso
1 cup of Baileys
3 eggs
400g of creme fraiche
400mL of thickened cream
4 tablespoons of sugar
1 lemon
1/2 teaspoon of vanilla paste/extract
440g packet of Savoiardi biscuits
Cacao powder for dusting over the top
Dark chocolate for grating over the top
UTENSILS
Whisking attachment on mixer or hand whisk
Zester
Baking tray
Sieve
Prep and cooking time: 20 mins, then leave in fridge overnight to set
METHOD
1. Add 2 cups of freshly brewed espresso to 1 cup of Baileys (go alcohol free too if you like!), give a mix and set aside.
2. Separate 3 eggs and add 3 egg whites into a whisking bowl
3. In a separate bowl, add 3 egg yolks 400g creme fraiche and 400mL of thickened cream
4. Add 1 tablespoon of sugar to your whisking bowl with egg whites
5. Add 3 tablespoons of sugar to your cream mixture
6. Whisk egg whites into soft peaks and pour into a mixing bowl
7. Add cream mixture into whisking bowl along with the zest of 1 lemon and 1/2 teaspoon of vanilla and then whisk till its nice and fluffy
8. Add whipped cream mixture and whipped egg whites together and fold gently
9. Lay your Savoiardi biscuits in the espresso/Baileys mix lengthways so the bottom half gets covered, drip off the cues and lay in a tray
10. Once the bottom of the tray is covered in biscuits, cover in a layer of the cream mixture and spread evenly across, then repeat with another layer of Savoiardi biscuits over the top, then top with another layer of cream
11. Dust some cacao powder and grate dark chocolate over the top
12. Wrap in cling film and leave in your fridge overnight to set