serves
6-8
prep
20 minutes
cook
3 hours
difficulty
Mid
serves
6-8
people
preparation
20
minutes
cooking
3
hours
difficulty
Mid
level
Stream free On Demand
Sweet Classics
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 275 g caster sugar
- 50 ml water
- 600 g mascarpone cheese
- 2 cups (500 ml) thickened cream
- 125 g egg yolks (approx. 7-8 eggs)
- 10 g (2 sheets) titanium leaf gelatine, softened in cold water
- 25 ml marsala, warmed
- 200 g good-quality (70% cocoa) dark chocolate, melted
- 40 g Milo powder
- 1 - 2 packets savoiardi biscuits
- Dutch cocoa powder, finely grated dark chocolate, to serve
For the coffee-soaking liquid
- 1 cup (250 ml) espresso
- 1 tsp vanilla bean paste
- 20 ml marsala
- 20 ml coffee liqueur
Instructions
- Heat the caster sugar and water in a small saucepan and cook, not stirring, for around 10 minutes, or until it reaches 116˚C.
- While the sugar syrup is cooking, place the mascarpone cheese and cream in the bowl of a stand mixer fitted with the whisk and whisk until the mixture forms soft peaks. Transfer the mascarpone mixture to a medium bowl and wash out the stand mixer bowl and whisk attachment.
- Place the egg yolks in the cleaned bowl of the stand mixer. When the sugar syrup is ready, beat the yolks on high speed, then gradually pour in the sugar syrup with the mixer running. Squeeze out the soaked gelatine leaves and combine with the warmed marsala wine to dissolve, then gradually add the gelatine wine mixture to the stand mixer bowl, with the mixer running. Continue to beat on high speed for 10 minutes, or until the mixture is cooled and thickened.
- Remove the bowl from the mixer and use a spatula to gradually fold in the mascarpone cream mixture in thirds. Combine the ingredients for the coffee soaking mixture in a medium bowl.
- Lay out two rectangular sheets of baking paper on a clean working surface, then pour over some melted chocolate and use a palette knife to spread the chocolate into a thin layer, then refrigerate until needed.
- Prepare an assembly line with the prepared mascarpone cream, chocolate sheets, milo, coffee soaking liquid, savoiardi biscuits and a 1.5 litre baking dish.
- Spread a little mascarpone cream in the base of the baking dish, then dip a few savoiardi biscuits into the coffee soaking liquid, then lay over the mascarpone cream in a single layer. Add a second layer of mascarpone cream, sprinkle over a little Milo and top with the chocolate shards, breaking up if needed to fit. Repeat with the cream, biscuits and milo to form three layers of biscuits in total. Finish with mascarpone cream and a generous dusting of cocoa powder. Refrigerate for 2-3 hours before serving.
- Serve tiramisu portions with a little extra grated chocolate sprinkled on top.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Classics
