Tiramisu | ExpatWomanFood.com

Posted on

17 September 2012


Samuele Crestale, Brand Chef at Carluccio’s



Mascarpone Cheese 200g
Double Cream 200 ml
Egg Yolk 125 g
Castor Sugar 70 g
Gelatin leaves 3 g
Saviordi Biscuits 160g
Espresso Coffee 200ml


  • Whisk together the mascarpone cheese and double cream in an electric mixer until slightly stiff. Set aside
  • In a separate bowl, whisk the egg yolk slowly, and set aside
  • In a pan, add a small amount of water to the sugar, and boil to make a sugar syrup
  • Put the gelatin in iced water until soft, squeeze to remove any excess water, then add to the sugar syrup until it melts
  • Add the sugar syrup mixture to the egg yolk, and whisk on a high speed
  • Put the egg yolk mixture in a bowl and gently fold in the mascarpone and cream mixture using a spatula. Put into the fridge to set
  • Heat up the coffee and add a dash of water
  • In a bowl, soak the saviordi biscuit in the coffee, then arrange in your serving dish to cover the base
  • Ladle the mascarpone cream on top and spread evenly
  • Add a second layer of soaked biscuits, taking care not to press them down. Finish with a final layer of the mascarpone cream
  • Serve chilled, dusted with cocoa powder.
Cooks Note

Serves 4

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