Luscious layers of espresso-soaked lady finger sponges and velvety mascarpone cream are the backbone of Italy’s most iconic dessert. Liam’s version pays homage to queen of the Bake Off Tent, Prue Leith, by topping with a cocoa powder portrait, but you can substitute with a likeness of your own favourite national treasure.
Makes:
1 large tiramisu
Difficulty:
Needs skill
Hands-On Time:
45 mins
Baking Time:
15 mins
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- Ingredients
- Method
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Method
Step 1
Preheat oven to 195°C/175°C fan/385°F/Gas 4.
Step 2
Cut two pieces of parchment paper to the size of a baking sheet. Draw 10 x 8cm lines onto each piece of parchment, so that you have 20 lines all together. Your lines should be spaced at least 5cm from each other, as this is for your
ladyfingers and they will spread in the oven. Flip the parchment paper over so that the lines are on the underside, then use these pieces of parchment to line two baking sheets.
Step 3
For the ladyfingers, sift the plain flour and cornflour into a bowl and set aside.
Step 4
Add the egg yolks to a small mixing bowl along with the first 35g sugar, salt, and vanilla, and whisk with an electric hand whisk until pale and thick.
Step 5
Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment and whisk on a medium / high speed to soft peaks. While continuing to whisk, slowly add the second 35g sugar, and keep whisking until the egg whites form a glossy meringue.
Step 6
Transfer the yolk mixture to a large mixing bowl and fold in ⅓ of the beaten egg whites until just incorporated, folding gently to avoid knocking out the volume that you have created. Continue adding and gently folding in the egg white until all combined.
Step 7
Add the sifted dry ingredients to the bowl of egg mixture and gently fold in until combined.
Step 8
Transfer the mixture to a piping bag fitted with a ½ inch round nozzle and pipe onto the prepared baking trays, following the lines you’ve drawn as a guide.
Step 9
Sprinkle the tops of the lady fingers with the extra caster sugar and bake for 12-15 minutes, until risen, golden and crisp on the outside.
Step 10
Once baked, transfer to a cooling rack to cool completely.
Step 11
For the coffee soak, mix the instant espresso powder with the boiling water in a jug to dissolve, then add the coffee and vanilla extracts. Pour into a shallow container that is wide enough to dip the sponge fingers into, and place this in the fridge to cool while you prepare the mascarpone cream.
Step 12
For the mascarpone cream, place the mascarpone, icing sugar, coffee and vanilla extracts into the bowl of a stand mixer fitted with a paddle attachment, and beat on a low speed to soften and combine.
Step 13
Switch to the whisk attachment and add the double cream to the bowl, then whisk on a medium speed until all combined and soft peaks form.
Step 14
Add the egg whites to a medium bowl and whisk with an electric hand whisk until foamy. Then, whilst whisking, gradually add the caster sugar and continue to whisk until soft peaks form.
Step 15
Gently fold the egg whites through the mascarpone mixture.
Step 16
To assemble, soak the ladyfingers one at a time in the coffee mixture, and place them in a single layer on the bottom of the serving dish.
Step 17
Top the soaked sponges with a layer of mascarpone cream, then repeat with one more layer of sponges and a final layer of cream, smoothing off the top with a palette knife.
Step 18
Dust the top of the tiramisu with cocoa powder and decorate with sprinkles to look like Prue.
