On Sunday 24th September our Head chef Matt Scard-Jones gave his latest chef demo at the Arley Hall Great British Food Festival. Giving the crowd what they wanted, he showed us how to make Tiramisu in 2 different ways. The fanciest presentation involved tilting a glass on an egg tray to create layers against the side, but today he’s sharing his straight forward traditional Tiramisu recipe with us to try ourselves at home!
(serves 4 to 6 people)
- 200g mascarpone
- 50g caster sugar
- 3 egg yolks
- 250ml double cream
- 50ml Irish cream or masala wine
- 100ml strong black coffee
- 24 trifle sponge fingers
- 50g dark chocolate bar
- Large bowl
- Metal or glass bowl (must be wider than the Saucepan)
- Wisk (hand or electric)
- Medium sized lasagne dish
Classic tiramisu (this recipe is better made the day before you need it)
In a large bowl place the double cream and whip until it reaches soft peaks.
Fill your pan one third full of water and bring to the boil.
Place your metal (or glass) bowl over the saucepan to create a double boiler; do not allow the bottom of the bowl to touch the water.
Add the egg yolks to the caster sugar in the metal (or glass) bowl and whisk continuously until the mixture has doubled in size and looks creamy.
Remove from the heat and allow to cool.
Fold the egg mixture and whipped cream together and place to the side.
*TIP – If you fold 150ml of your favourite fruit puree through the mascarpone mixture this also makes a fantastic fruit mousse.
Pour the cold coffee and Irish cream into a small bowl and dip the sponge fingers in before using them to cover the bottom a medium sized lasagne dish.
Once the base of the dish is covered, place a layer of the cream mixture on top and spread out, repeat this process of layering at least one more time.
Sprinkle top with grated dark chocolate.
Please if you do decide to try the recipe out, take photos of your creations and let us know how you got on via our Facebook page! Happy Baking!