Delia Smith Tiramisu Recipe
Tiramisu is a special dessert. It’s a classic from Italy. It mixes creamy mascarpone with strong espresso. My version is inspired by Delia Smith. She cooks in a simple but fancy way. I use her basic methods but add my own touches. This makes the flavors and textures better. It’s like the usual Tiramisu, but richer. Great for times when you want more than just a plain dessert.
How To Make Delia Smith Tiramisu Recipe Overview
This Tiramisu recipe is an indulgent treat that takes about 30 minutes of preparation and a few hours of chilling time – patience is key here. The recipe serves approximately 8-10 people, making it perfect for family gatherings or a luxurious weekend treat. The combination of strong espresso, mascarpone cheese, and a hint of alcohol, layered between soft, coffee-soaked biscuits, creates a rich yet delicate dessert. It’s a no-bake recipe, which means it’s relatively simple to put together but requires some time in the fridge to set perfectly.
Ingredients
- Eggs (4 large): The backbone of many desserts, eggs add structure and richness. For this recipe, they’re separated and used to create both a creamy base and a light, fluffy texture.
- Fine Sugar (65g): Sugar not only sweetens the Tiramisu but also helps in achieving the right texture, especially when whipped with egg yolks.
- Mascarpone Cheese (325g): This Italian cheese brings a luxurious creaminess. It’s the heart of Tiramisu, offering a rich and velvety texture.
- Savoiardi Biscuits (25-30 pieces): Also known as ladyfingers, these light and airy biscuits form the layers of the Tiramisu, soaking up the coffee while maintaining their structure.
- Espresso Coffee (225 ml): Strong and robust, espresso is essential for imparting that iconic coffee flavor. It balances the sweetness and adds a depth of flavor.
- Brandy (3 tablespoons): Brandy enhances the complexity of the dessert. Its warm, fruity notes complement the coffee and cheese beautifully.
- Marsala Wine (1.5 tablespoons): A touch of Marsala wine adds a rich, slightly sweet flavor. It’s a traditional Italian ingredient in many desserts.
- Cocoa Powder (2 tablespoons): A dusting of cocoa powder on top adds a bitter contrast to the sweetness and completes the Tiramisu with its signature look.
- Dark Chocolate, chopped (optional, for garnish): A sprinkle of chopped dark chocolate not only makes the Tiramisu more visually appealing but also adds a crunchy texture and a deeper chocolate flavor.
Instructions
- Prepare the Coffee Mixture: Mix the espresso with brandy and Marsala wine in a shallow dish. Set aside to cool.
- Whisk the Eggs and Sugar: Separate the egg whites and yolks into two bowls. Mix the sugar and egg whites together until the mixture is thick and creamy. The egg whites should be beaten in a different bowl until they make stiff peaks.
- Combine with Mascarpone: Gently fold the mascarpone into the yolk mixture. Then, slowly add the beaten egg whites, maintaining the mixture’s lightness.
- Assemble the Tiramisu: Dip each Savoiardi biscuit briefly into the coffee mixture and lay them in a single layer in a rectangular dish. Spread half of the mascarpone mixture over the biscuits. Repeat the layers once more.
- Chill and Serve: Add cocoa powder to the top. Put it in the fridge for at least four hours, or overnight if possible. If you want, you can add chopped dark chocolate as a garnish before serving.
Also Read: Delia Smith’s Dorset Apple Cake Recipe
Nutritional Value (per serving)
Calories: Approx. 350-400 kcal
Protein: 7-9 g
Carbohydrates: 33-38 g
Fat: 20-25 g
Sugar: 15-20 g
Sodium: 70-85 mg
*Note: Nutritional values are approximate and can vary based on specific ingredients used.
Recipe Tips for Perfect Tiramisu
Quality of Ingredients: Use the best quality ingredients you can find, especially the mascarpone cheese and espresso. The flavor of these key ingredients significantly impacts the overall taste of your Tiramisu.
Egg Handling: Make sure your eggs are fresh. When separating them, ensure no yolk gets into the whites to achieve stiff peaks successfully.
Whisking Egg Yolks and Sugar: Whisk the yolks and sugar until they’re pale and creamy. This process, known as ‘ribbon stage’, is crucial for a smooth texture.
Folding in Mascarpone: Gently fold the mascarpone into the egg mixture. Overmixing can cause the mascarpone to become grainy.
Dipping Savoiardi Biscuits: Dip the biscuits briefly into the coffee. They should be moist but not soggy. Over-soaking can cause them to fall apart and make your Tiramisu too wet.
Layering: Achieve neat layers by arranging the soaked biscuits neatly and spreading the cream mixture evenly. This not only looks appealing but also ensures a consistent texture in every bite.
Chill Time: Allow sufficient chilling time, preferably overnight. This helps the flavors to meld together and the dessert to set properly.
Cocoa Powder Topping: Dust with cocoa powder just before serving to maintain its fresh, powdery look.
Serving: Use a sharp knife to cut neat slices, cleaning the knife between cuts. Serve chilled.
Variations and Substitutions: Feel free to adapt the recipe to suit your needs, like using decaffeinated coffee or a non-alcoholic alternative.
Remember, Tiramisu is as much about the technique as it is about the ingredients. Take your time and enjoy the process!
FAQs
Can I make Tiramisu without alcohol?
Absolutely, you can make Tiramisu without alcohol. It’s easy. Just replace the brandy and Marsala wine with a mix of non-alcoholic vanilla extract and a little almond extract. This will give you a similar depth of flavor. The result is still delicious. Perfect for everyone to enjoy. Remember to keep everything else the same, and you’ll have a wonderful alcohol-free Tiramisu.
How long can I store Tiramisu in the fridge?
Tiramisu can be stored in the fridge for up to 4 days. Make sure to keep it covered. This helps it stay fresh. Covering prevents it from picking up other flavors from the fridge. It’s best enjoyed within this time frame for the perfect taste and texture. After 4 days, it’s still safe to eat, but the quality might not be as good. So, enjoy your Tiramisu within a few days for the best experience!
Can I use regular coffee instead of espresso?
Yes, you can use regular coffee instead of espresso in Tiramisu. Just make sure it’s strong. The strong coffee is important for that rich flavor Tiramisu is known for. While espresso is ideal for its intensity, a strong brewed coffee will still do the trick. Just brew it a bit stronger than you normally would. This way, you’ll still get a delicious dessert with that classic coffee taste.
Is there a substitute for mascarpone cheese?
If you don’t have mascarpone cheese, you can use a mix of cream cheese and heavy cream as a substitute. Use equal parts of both to get a similar creamy texture. This mix won’t taste exactly like mascarpone, but it’s a good alternative. It gives you a similar creamy and rich feel in your Tiramisu. Just blend them well together before using. This way, you can still enjoy a delicious Tiramisu even if you don’t have mascarpone on hand.
Can I freeze Tiramisu?
Yes, you can freeze Tiramisu. It freezes quite well. Just wrap it tightly to prevent freezer burn and to keep the flavors intact. You can keep it in the freezer for up to a month. When you’re ready to eat it, just thaw it in the fridge overnight. This makes it a great make-ahead dessert for special occasions. Freezing doesn’t affect its taste much, so you’ll still enjoy that delicious Tiramisu flavor even after it’s been frozen and thawed.
Conclusion
This Tiramisu recipe, inspired by Delia Smith’s version, is a testament to the beauty of combining classic techniques with personal flair. It’s a dessert that’s both luxurious and comforting, perfect for special occasions or when you’re in the mood to treat yourself. The key is in the quality of the ingredients and the patience to let it set perfectly. Buon appetito!
Delia Smith Tiramisu Recipe
- 4 large Eggs (: The backbone of many desserts, eggs add structure and richness. For this recipe, they’re separated and used to create both a creamy base and a light, fluffy texture.)
- 65 g Fine Sugar (: Sugar not only sweetens the Tiramisu but also helps in achieving the right texture, especially when whipped with egg yolks.)
- 325 4 Mascarpone Cheese (: This Italian cheese brings a luxurious creaminess. It’s the heart of Tiramisu, offering a rich and velvety texture.)
- Savoiardi Biscuits (25-30 pieces: Also known as ladyfingers, these light and airy biscuits form the layers of the Tiramisu, soaking up the coffee while maintaining their structure.)
- 225 ml Espresso Coffee (: Strong and robust, espresso is essential for imparting that iconic coffee flavor. It balances the sweetness and adds a depth of flavor.)
- 3 tablespoons Brandy (: Brandy enhances the complexity of the dessert. Its warm, fruity notes complement the coffee and cheese beautifully.)
- 1.5 tablespoons Marsala Wine (: A touch of Marsala wine adds a rich, slightly sweet flavor. It’s a traditional Italian ingredient in many desserts.)
- 2 tablespoons Cocoa Powder (: A dusting of cocoa powder on top adds a bitter contrast to the sweetness and completes the Tiramisu with its signature look.)
- Dark Chocolate (chopped (optional, for garnish): A sprinkle of chopped dark chocolate not only makes the Tiramisu more visually appealing but also adds a crunchy texture and a deeper chocolate flavor.)
Prepare the Coffee Mixture: Mix the espresso with brandy and Marsala wine in a shallow dish. Set aside to cool.
Whisk the Eggs and Sugar: Separate the egg whites and yolks into two bowls. Mix the sugar and egg whites together until the mixture is thick and creamy. The egg whites should be beaten in a different bowl until they make stiff peaks.
Combine with Mascarpone: Gently fold the mascarpone into the yolk mixture. Then, slowly add the beaten egg whites, maintaining the mixture’s lightness.
Assemble the Tiramisu: Dip each Savoiardi biscuit briefly into the coffee mixture and lay them in a single layer in a rectangular dish. Spread half of the mascarpone mixture over the biscuits. Repeat the layers once more.
Chill and Serve: Add cocoa powder to the top. Put it in the fridge for at least four hours, or overnight if possible. If you want, you can add chopped dark chocolate as a garnish before serving.
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