Tiramisu is the iconic Italian dessert that everybody know and love. If you grew up in Italy, like I did, it is often the case that the best tiramisu you have ever tasted is the one your mum or grandma made. In my case, my favourite tiramisu is the one I make, using this recipe. And now, you can make it too!
I am sharing this recipe today as part of Lavazza Coffee Set Match bloggers challenge. This dessert – a Tiramisù with a twist of Speculoos (Biscoff) caramelised biscuits – is one of my specialties!
For an authentic tiramisù, you have to use savoiardi or sponge biscuits, which are perfect to soak up the coffee without crumbling.
I am a big fan of Speculoos in all its forms and I think they work perfectly in a tiramisù. These spiced biscuits add a crunchy texture and cinnamon flavour to this classic Italian dessert.
So here’s the recipe for you. I hope you’ll enjoy it!
- 5 free range eggs (as fresh as possible)
- 400g Speculoos biscuits or savoiardi
- 75g (5 tbsp) granulated sugar
- 500g of mascarpone cheese
- 600ml coffee (traditionally, in Italy the coffee is brewed in a moka pot)
- a splash of rum (or an equal amount of marsala, coffee liqueur, brandy, or cognac)
- 2-3 tbsp cocoa powder, for dusting
Break the eggs and separate the yellows from the whites. Mix the yolks with the sugar using an electric whisk until you have a creamy mixture. Add the mascarpone and blend together.
In a separate bowl, mix the egg whites with a pinch of salt, until they become foamy and airy. Don’t overwork it or else the mixture will become too liquid. Fold (do not stir) the whites in the cream using a spatula.
Make the coffee using your preferred method. I used Lavazza Tierra coffee and a small Bialetti mocha pot. Prepare 3 cups of coffee, make more as you go along if you want to add more layers. Pour the coffee in a bowl and leave to cool down.
Use a glass cake dish or small pots (I used both!), it needs to have tall sides to allow for multiple layers. One at the time, dip the biscuits in the coffee (just once on each side), gently squeeze the liquid out, being careful not to crumble the biscuit. Cover the cake dish with the biscuits, laid side by side. Splash drops of Martini Bianco over the biscuits, then spread the cream over.
Create a new layer of biscuits dipped in coffee, splash with Martini, spread cream on top. Repeat one more time (I usually make three layers of biscuits + cream).
Cover with cling film and leave in the fridge overnight. Before serving, sift chocolate powder over the cake.