Sunday, 22 March 2015

Gourmet Traveller's Tiramisù, a classic Italian dessert for anytime of year

Each year our little family celebrate Christmas Eve at my in-law's home and Christmas Day with my family.

The first Christmas I celebrated with my husband's family as a daughter-in-law, I made a tiramisu for dessert. They loved it. Not too alcoholic or sweet; it was very well received. Since then it's become our traditional contribution to the table.

For the last three years one of my darling sisters has shared the preparation of this delicious pick-me-up. The zabaglione requires a lot of whisking by hand, so it's nice to share the task. It is also a very lovely way to enjoy some time together doing Christmasy things, drinking wine, laughing, catching up, and of course listening to some carols.

It seems a little out of season to be talking about Christmas now, but my sister is off to an Italian themed party and our tiramisù sprung to her mind as the perfect dessert to take. Darling sister, ecco la, and here are some Italian tunes and images to get you in theme. We listened to them tonight while the children made sweet potato gnocchi for dinner with Dad. Enjoy and have a lovely time at the party! Love xx

This recipe I found in Gourmet Traveller years ago and have not looked at another.


500g mascarpone
4 egg whites
185ml Masala
250ml (1 cup) strong espresso, cooled (I've only ever used instant e.g. Maconna)

To serve
Dutch process cocoa powder, or the best you can find
Dark chocolate, shaved

Savoidari biscuits (I've only ever used the store bought ones, one year I'll make them!)
4 eggs, separated
150gm (2/3 cup) caster sugar
1 teaspoon vanilla extract
110gm (1/2 cup plain flour)
For dusting: white sugar

4 egg yolks
100gm caster sugar
80ml (1/3 cup) Marsala

1 For savoidari biscuits, preheat oven to 180degrees celcius. Using an electric mixer, whisk egg yolks, 55gm sugar and vanilla extract until pale and creamy. In a separate bowl, whisk egg whites and a pinch of salt until soft peaks form, then gradually add remaining sugar and beat until stiff and shiny. Add to yolk mixture and gently fold through, sift over flour and fold through until just combined. Using a piping bag fitted with a 2cm-plain nozzle, pipe 7cm-long fingers spaced 2cm apart onto lightly greased and lined oven trays, scatter with white sugar and bake for 15 minutes or until golden. Transfer paper with biscuits to a wire rack to cool. Makes about 40. Store in an airtight container for up to one week.

2 For zabaglione, whisk egg yolks and sugar in a heatproof bowl over a saucepan of gently simmering water until pale, add Marsala and whisk for about 10 minutes or until tripled in volume and mixture holds a trail. Cool.

3 Place mascarpone in bowl and beat until smooth, add zabaglione and fold to combine. In a separate bowl, whisk egg whites until soft peaks form, then gently fold through zabaglione mixture.

4 Combine espresso and remaining Marsala in a bowl. Dip biscuits in espresso liquid, place two in each base of 6 serving glasses, top each with a 1/4 cup of zabaglione mixture and repeat twice more with biscuits and zabaglione mixture. Refrigerate for 3 hours or overnight. Serve dusted with cocoa and chocolate shavings.

It certainly doesn't have to be restricted to Christmas!
We made individual tiramisu for my daughter's second birthday
party. They look so pretty in the little paper cups.


  1. Totally need to try this recipe! Looks delicious. xoxo

    1. Try it Diana! You won't regret it :)


Related Posts Plugin for WordPress, Blogger...