INGREDIENTS
Savoiardi biscuits
4 eggs, room temperature, separated
210 g caster sugar
200 g vegetable oil
2 tsp vanilla extract
2 tsp lemon zest
460 g self-raising flour
1 tsp baking powder
1 ½ cup icing sugar, sieved
Tiramisu
80 g egg yolks
160 g caster sugar
20 ml Marsala
20 ml Tia Maria or coffee liqueur
625 g cream
625 g mascarpone
Coffee syrup
40 ml Marsala
40 ml Tia Maria or coffee liqueur
150 ml espresso
To assemble
150 g chocolate, grated
Cocoa powder
Miele accessories
METHOD
Savoiardi biscuits
- Measure a piece of baking paper to fit a baking tray. Rule 14 cm x 8 cm long lines in two rows on the baking paper to guide your piping. Complete these steps for three baking trays.
- Preheat the oven on Fan Plus at 170°C.
- In a bowl of a freestanding mixer with a whisk attachment, add the egg whites and whisk on high speed until soft peaks form.
- Gradually add the sugar and beat until combined. Add the egg yolks and whisk for approximately 1 minute, or until well combined.
- Reduce the mixing speed to medium and gradually add the oil in a running stream, followed by the vanilla and lemon zest. Mix until combined.
- Remove from the mixer and fold in the flour and baking powder. Spoon the mixture into a piping bag with a half inch round nozzle.
- Pipe the biscuit mixture onto the ruled lines and dust generously with icing sugar.
- Place the baking trays into the oven on shelf positions 1, 3 and 5 and bake for 10-12 minutes, or until golden. Allow to cool. The biscuits will harden as they cool.
Tiramisu
- In a bowl of a freestanding mixer with whisk attachment, add egg yolks, sugar, Marsala and coffee liqueur. Whisk until well combined and fluffy.
- Transfer egg yolk mixture into an unperforated steam container and cover. Place in the steam oven and Steam at 85°C for 15 minutes.
- Return egg yolk mixture to the bowl of a freestanding mixer with whisk attachment, whisk again until pale and fluffy. Refrigerate to cool.
- In a bowl of a freestanding mixer with whisk attachment, combine the cream and mascarpone and whip until stiff peaks form.
- Fold the egg yolk mixture through the cream and mascarpone until evenly distributed. Place in the fridge until required.
Coffee syrup
- In a small bowl, mix all ingredients together to combine.
To assemble
- Cover the bottom of a serving dish with a layer of mascarpone mixture.
- Dip the savoiardi biscuits into the coffee syrup for 2-3 seconds and lay the biscuits flat on top of the mascarpone layer until the base is entirely covered.
- Top with another layer of mascarpone, followed by grated chocolate. Cover again with soaked biscuits.
- Repeat this process until the serving dish is almost full, leaving room for a final layer of mascarpone.
- Cover the top completely with mascarpone and dust generously with cocoa powder.
- Cover and keep refrigerated until ready to serve.
Hints and tips
- For best results, tiramisu should be left overnight in fridge before serving.
- This recipe can be modified to make individual serves. Follow the same process of layering in your chosen serving dishes and trim or break savoiardi biscuits to size.
APPLIANCE / FUNCTION
Miele
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