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How to Make Tiramisu

How to Make Tiramisu

Calling all die-hard coffee fans – if you’re looking for a more indulgent way to get your fix of one of the nation’s favourite hot drinks, then tiramisu is the answer! A much-loved Italian dessert, tiramisu combines the decadent flavour of velvety mascarpone cream with the deliciously rich taste of coffee… and makes for the perfect way to conclude an evening meal. Who will you make it for?

Method 1 Ingredients:

  • 568ml of Double Cream
  • 250g of Mascarpone
  • 75ml of Marsala
  • 5 tbsp of Golden Caster Sugar
  • 2 tbsp of Coffee Granules
  • 300ml of Boiling Water
  • 175g of Sponge Fingers
  • 25g Chunk of Dark Chocolate
  • 2 tsp of Cocoa Powder

Method 2 Ingredients:

  • 180g of Soft Butter
  • 180g of Caster Sugar
  • 1 tsp of Vanilla Extract
  • 3 Large Eggs
  • 180g of Self-Raising Flour
  • 1 tbsp of Instant Coffee
  • 2 tbsp of Golden Granulated Sugar
  • 4 tbsp of Caramel
  • 125g of Mascarpone
  • 50g of Icing Sugar
  • 125ml of Double Cream
  • Cocoa Powder (for dusting)

Method 1 Equipment:

  • Jug
  • Large Mixing Bowl
  • Whisk
  • Shallow Serving Dish
  • Spoon
  • Grater
  • Clingfilm or Foil
  • Sugar Shaker or Flour Sifter

Method 2 Equipment:

  • 3 x Mixing Bowls
  • Whisk
  • Baking Tray
  • 12 Paper Cupcake Cases
  • Saucepan
  • Spoon
  • Cooling Rack
  • Wooden Spoon
  • Sugar Shaker or Flour Sifter
Baking

METHOD 1: After-Dinner Tiramisu Treat

  1. First thing’s first – let’s get one of the most important ingredients ready… the coffee! Boil 300ml of water and brew a strong coffee by pouring this over 2 tablespoons of coffee granules, then stirring.
  2. Next, add the mascarpone, Marsala, cream and sugar to a large mixing bowl, and then whisk until the ingredients are totally combined. Once your mixture has reached the consistency of a thickly whipped cream, you can stop whisking and let it stand.
  3. Take the coffee you brewed in step 1 and pour it into a shallow dish that’s ideal for dipping your sponge fingers into. Dip the sponge fingers into the coffee, turning them as you do so to ensure they’re well soaked (but not soggy!). Once the sponge fingers are nicely soaked, layer half of them evenly across the bottom of your serving dish.
  4. Now, spoon half of the creamy mascarpone mixture that you prepared in step 2 on top of the sponge finger layer, and spread it evenly using the back of the spoon.
  5. Using the coarse side of a grater, take your chunk of dark chocolate and grate most of it over the top of the creamy mascarpone layer.
  6. Repeat the layers. Add a layer of soaked sponge fingers on top of the mascarpone mixture, and add a further layer of mascarpone mixture on top of this. Ensure you spread it out evenly; this will be the top of your dessert!
  7. Tiramisu needs plenty of chilling time, so cover and it place in the fridge for at least a few hours; ideally, produce it the day before you want to serve it, and leave it to chill overnight.
  8. To serve, lightly dust the surface with cocoa powder, and grate the remaining dark chocolate over the top. This tiramisu serves 6 people; it’s time to dig in and enjoy

METHOD 2: Tempting Tiramisu Cupcakes

  1. Preheat your oven to 190°C (170°C fan or gas mark 5).
  2. In a mixing bowl, whisk the caster sugar, butter and vanilla extract. Once the mixture is fluffy, add the eggs and flour, and then beat until everything is well combined.
  3. Line a baking tray with 12 paper cupcake cases and spoon this mixture out evenly across them. Place the tray in the oven and bake for around 20 minutes, until the cakes are firm.
  4. While the cupcakes are baking, you can mix your delicious coffee syrup! Fill a pan with 3 tablespoons of freshly boiled water, and then add the granulated sugar and instant coffee powder. Stir the mixture gently over a low heat until the sugar has all dissolved, and then set this aside to cool down.
  5. Once your cupcakes are baked, remove them from the oven and set them aside on a wire rack to cool. Once cooled, hollow out a small hole in the centre of each cupcake (keeping the lid intact) and fill this hole with a small amount of the coffee syrup you made in step 4, plus 1 teaspoon of caramel. Then, return each lid neatly to its cupcake.
  6. Next, pour the double cream into a bowl and whisk until it has thickened. In a separate bowl, combine the mascarpone and icing sugar until evenly mixed. Gradually add this mascarpone mixture to your whipped cream, stirring as you do so, until it has all been well combined.
  7. Spread this mixture evenly across the tops of your cupcakes, and then place them in the fridge to chill for at least half an hour.
  8. Just before serving, remove your cupcakes from the fridge, dust them with cocoa powder… and voila! The perfect afternoon treat!
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