THE Best Coffee Dessert: Tiramisu (Recipe)

This recipe focuses on using Carluccio's Italian Coffee to create a classic and authentic Tiramisu We offer a range of excellent Italian coffee blends, and for Tiramisu, you'll want something strong and rich. Our Roma blend (intense, creamy, full-bodied) or Napoli Coffee (rich, lively, well-rounded) would be perfect, as they offer the robust flavour needed to cut through the sweetness of the mascarpone. Even our Milano variety, being sweet and refined, could work if you prefer a slightly milder coffee note.

Classic Tiramisu with Carluccio's Italian Coffee

This traditional Italian sweet relies on the perfect balance of creamy mascarpone, sweet liqueur, and, most importantly, strong Italian coffee. Using Carluccio's quality coffee ensures an authentic and delicious result.

Yields: 6-8 servings Prep time: 25 minutes Chilling time: Minimum 4 hours, ideally overnight

Ingredients:

• 200g good quality Savoiardi ladyfingers (Italian sponge biscuits)

• 250g mascarpone cheese, at room temperature

• 3 large eggs, separated (ensure they are very fresh)

• 75g caster sugar

• 300ml strong Carluccio's Italian Coffee (espresso is ideal, made with Roma, Napoli, or Milano blend)

• 50ml Marsala wine, dark rum, or coffee liqueur (e.g., Kahlúa, Tia Maria) (optional, but highly recommended for authentic flavour)

• 2 tablespoons unsweetened cocoa powder, for dusting

• Chocolate shavings or grated dark chocolate, for garnish (optional)

Equipment:

• A shallow dish for dipping the ladyfingers

• A serving dish (approx. 20x20cm square or similar rectangular dish, about 2-3 litres capacity)

• Mixing bowls

• Electric whisk or stand mixer (highly recommended for egg whites)

Instructions:

1. Prepare the Coffee: Brew a very strong batch of your chosen Carluccio's Italian Coffee. If using an espresso machine, aim for several double shots to get 300ml. If using a Moka pot or French press, brew it extra strong. Let the coffee cool completely. Once cool, stir in the Marsala, rum, or coffee liqueur, if using. Pour this into a shallow dish.

2. Prepare the Mascarpone Cream:

   • In a large bowl, whisk the egg yolks with the caster sugar until pale, thick, and creamy. This should take about 3-5 minutes with an electric whisk.

   • Add the mascarpone cheese to the egg yolk mixture and gently fold it in until just combined and smooth. Be careful not to over-mix, or the mascarpone can split.

   • In a separate, very clean bowl, whisk the egg whites until stiff peaks form. It's crucial that the bowl and whisk are free of any grease.

   • Gently fold the whisked egg whites into the mascarpone mixture in two additions, using a spatula to incorporate them lightly. This will create a wonderfully airy and light cream.

3. Assemble the Tiramisu:

   • Briefly dip each Savoiardi ladyfinger into the cooled coffee mixture. You want it to be moistened but not soggy – they absorb liquid quickly, so a quick dip is sufficient.

   • Arrange a single layer of the dipped ladyfingers in the bottom of your serving dish, cutting them to fit if necessary.

   • Spread half of the mascarpone cream evenly over the ladyfinger layer.

   • Repeat the layers: add another layer of coffee-dipped ladyfingers, followed by the remaining mascarpone cream.

   • Smooth the top of the cream with a spatula.

4. Chill: Cover the dish with cling film and refrigerate for at least 4 hours, but ideally overnight. Chilling is crucial for the Tiramisu to set properly and for the flavours to meld beautifully.

5. Serve: Just before serving, generously dust the top of the Tiramisu with unsweetened cocoa powder using a fine-mesh sieve. If desired, scatter some chocolate shavings or grated dark chocolate over the top for an extra touch.

Enjoy this truly authentic Tiramisu, a perfect end to any meal!