Michelle Darmody: How to make a perfect tiramisu dessert

Tiramisu is typically made with ladyfinger biscuits

The simplicity of this dessert has allowed it to stand the test of time and become an enduring favourite.

I use cream in this variation of the recipe, in place of the more traditional eggs. It creates a lighter result, which is still packed with flavour from both the strong espresso coffee and the sweet wine, marsala.

Marsala is a fortified wine from Sicily that has a distinct nutty taste and is filled with the flavours of dried fruit. The alcohol is not cooked or baked off as it often is in other desserts.

The name tiramisu literally means ‘pick me up’, and the inclusion of alcohol and coffee explains why.

Tiramisu is typically made with ladyfinger biscuits, also called savoiardi, which, once dipped in liquid, transform from light and dry into a dense, coffee-rich sponge.

Their excellent ability for soaking up liquid also lends them to other desserts such as trifles or Charlotte cake.

The biscuits are made from a chiffon-style cake batter, which means they are full of airy pockets, perfect for the job of soaking up and retaining the coffee and marsala mixture. Sometimes you can find a soft version of ladyfingers, but mostly they will be hard and crisp; these are the best option for tiramisu.

Tiramisu

recipe by:Michelle Darmody

This dessert does benefit from being left to settle, the mixture firms up and the flavours blend. I leave it in the fridge overnight.

Servings

8

Preparation Time

 15 mins

Cooking Time

 8 hours 0 mins

Total Time

 8 hours 15 mins

Course

 Baking

Ingredients

• 250ml strong espresso coffee, cooled

• 100ml marsala

• 175g ladyfinger biscuits

• 300ml cream

• 250g mascarpone

• 2 tsp vanilla extract

• 4 tbps soft brown sugar

• 2 tbsp cocoa powder

• 20g dark chocolate, finely grated

Method

1. Pour the coffee and 25ml of the marsala into a wide bowl and dip half of the lady fingers into the liquid, one at a time. Dip them on both sides

2. Line one layer of the ladyfingers in a nice dish, which will be used to serve the dessert. Set the others aside.

3. Whisk the cream, mascarpone, the remaining 75ml of marsala, vanilla, and sugar until smooth and doubled in volume.

4. Sprinkle a dusting of cocoa powder over the layer of soaked ladyfingers and top it with a layer of the whisked mascarpone mixture.

5. Dip the rest of the ladyfingers in the coffee mixture and add another layer to the dessert.

6. Top this with more cocoa powder and again with the mascarpone.

7. Sprinkle the remaining cocoa powder on top.

8. Place into the fridge to firm up. I like to leave it overnight, but if you do not have time, try for at least three hours.

9. Add a sprinkling of finely grated dark chocolate before serving.

Baker's tips

The coffee can still be a little warm when mixing it with the marsala, but not hot as this will cause the biscuits to go completely mushy and the mascarpone layer would melt. Allow the ladyfingers to soak up the liquid without getting soggy or falling apart. Dip each side of each biscuit in, one at at a time. Do not let them sit in the liquid.

It’s a fine balance, because if you do not allow the ladyfingers to soak up enough liquid, your tiramisu will end up dry.

Half of the sponge fingers need to fit across the base of your dish in a single layer. I use one that is approximately 8x8in. It is glass, similar to a trifle dish, so that you can see the creamy layers inside.

Mascarpone is an integral part of a tiramisu, it is a little like cream cheese, but softer and creamier, with a touch of sweetness to it. It is best to seek out mascarpone rather than using cream cheese in its place.

The coffee is an integral flavour in the dessert. I use good quality coffee as it is such an important factor, about three double espressos. I pour these into a measuring jug then top them up with water to make 250ml.

The cocoa powder adds depth of flavour, but not sweetness. If you prefer your dessert a little sweeter, you can mix the cocoa powder with a teaspoon of icing sugar.

This dessert does benefit from being left to settle, the mixture firms up and the flavours blend. I leave it in the fridge overnight. It will last in the fridge for about three days.

Three delicious variations

Irish cream tiramisu

To make this version I use 90ml of Irish cream liqueur and 10ml of brandy in place of the marsala. It has quite a different flavour to the variation above. You can also use 100ml of the Irish cream liqueur if you prefer less of a kick.

Raspberry tiramisu

You will need 350g of raspberries for this recipe. Crush three quarters of them and keep the rest whole. Dip the ladyfingers in 150ml of marsala and line the base of your dish with half of the soaked biscuits. Spread half of the crushed raspberries on top. Whisk 300ml cream, 250g mascarpone, 2 teaspoons of orange zest and 4 tablespoons soft of brown sugar. Layer half of this on top of the crushed raspberries and then layer the rest of the ladyfingers, topping with the remaining crushed raspberries and the rest of the mascarpone. Leave it in the fridge to set. Decorate with the whole raspberries on top just before serving.

Almond tiramisu

In place of the marsala, use amaretto and decorate the top of the dessert with 20g of toasted and chopped almonds.