Bikerboy’s Tiramisu

If I’m ever in a situation such as I accidently knock over Bikerboy’s bike…I’m not saying I have I’m just saying if I ever did when parking the car in the driveway..sort of accidently knocked his bike or perhaps scratched a little…there would very few things I could do to compensate for the immediate broken heart Bikerboy would go though but I could help him get over some of the shock by making this dessert…it’s he’s favourite. Since starting this blog every time I ask, ‘what do you think I should post next?’ I received the same answer, ‘..when are you going to make tiramisu?’ and that’s really because he can then eat it. It’s his favourite dessert and he often complains I don’t make it enough times.

Tiramisu is what I call an assembly job, you open packets, a bottle of your favourite tipple and and make a strong cup of coffee for the recipe and some for yourself, very important to always treat the Cook well. I find with traditional recipes apart from different variations people will have their favourite recipe, this is mine and especially Bikerboy’s. I have made this tiramisu for family and friends’ gatherings and by the end of the evening the bowl is clean. I must explain that Bikerboy really really loves this dessert like you have no idea, but he has tasted variations he hates, the last one being at Locanda Locatelli. Bikerboy hates two things that go into this dessert, fortified wine or spirits and he absolutely hates coffee. The only time I’ve seen him drink coffee was once when he was very soused, black with no sugar but I don’t think at that point he could taste anything. And come to think of it, he’s not that keen on mousse type of desserts either, so really it’s quite baffling why on earth he loves this version of tiramisu so much.

I’ve tasted chefs recipes where the tiramisu is assemble shortly before serving but for me it’s missing the whole point of the tiramisu, the mingling of flavours, it’s then a nice sweetened cream cheese dessert, the sponges won’t have time to cosy up into the mascarpone, it doesn’t gel for me. I’ve heard reasons for making this way to maintain it light but there’s another way; whisking the egg whites separately giving the mousse lots of airy bubbles.

The other reason I think tiramisu is best hours after assembly is because the alcohol will mellow over that time, and along with the coffee it gives the necessary ‘kick’ the dessert is known for without overpowering it.

I have seen recipes that have no coffee which sort of defeats the object of the name ‘Pick Me Up’, the dessert doesn’t taste of coffee, otherwise Bikerboy wouldn’t eat it but it certainly needs a bitterness to counteract the sweetness. You can choose whatever your favourite spirit or fortified wine, I use Marsala because it’s Italian and I always have it in the cupboard and its not too strong.

I like using chopped bits of chocolate from a bar rather than using cocoa powder as it adds a bit of texture to what otherwise is a very one dimensional dessert, it’s good to have a crunch. From a presentation point of you it’s a dessert to serve in a large glass bowl or individual glasses to show off the layers. The layers: again personal choice but for me it has to have a least two layers, because when putting a spoon through them you have more of an even spread of flavour in your spoon. If it’s just one layer you’ll have too much cream in proportion to other ingredients.

Tiramisu
Serves 4

4 eggs, separated
250g • 9 oz mascarpone, one tub
50g • 2 oz • 1/4 cup caster (fine) sugar
150ml • 5 floz • 1/2 cup of strong black coffee
100-150ml • 4-5 floz • 1/3-1/2 cup alcohol like Marsala, klalua, sherry or brandy
(if using brandy I would add less rather than equal amount to coffee, if you don’t want it strong)
1 pack of Boudoir or savouardi biscuits also know as lady fingers biscuits, you’ll need from 15 – 20 depending on the bowl shape
80-100g plain chocolate cut into tiny pieces with sharp knive

pinch of salt

Mix the coffee and alcohol together, let the coffee cool down and put it aside. In a large bowl using an electric whisk mix the egg yolks with the sugar and once they’re pale and creamy after about 2 minutes whisk in the mascarpone in until it’s dissolved into the mixture put it aside.

Wash the whisks and whisk the egg whites with the pinch of salt in a squeaky clean bowl until they’re firm but don’t over beat them, they should hold their shape. Take one large spoonful of the beaten egg whites and folded it into the mascarpone mixture using light motions and add the rest of the egg white the same way.

Start assembling, take your biscuits dip them into the coffee/alcohol mix letting it sit there until half of biscuit is wet and put it in your chosen bowl or glasses, on top add your mascarpone cream, then spread the chocolate pieces over it and repeat a second layer until you have used up all the cream. Put in the fridge for a good few hours and better left overnight.

Note: This dessert contains raw eggs, for this reason here in the UK I use eggs that have the Lion mark stamped on them because the chickens have been vaccinated against salmonella. I have seen a blog somewhere stating if using raw eggs make certain the eggs are the freshest as possible but freshness will not make any difference on whether an egg contains salmonella or not, the bacteria can be present regardless of freshness. This is why we are advised to avoid giving raw egg dishes to small children, pregnant women and the elderly because of weaker immune system.

Separate the eggs, whisk the egg yolks with the sugar using an electric whisk for about 2 minutes until creamy, add the mascarpone and whisk again until everything well blended about a further minute.

Use your largest sharpest knife and chop up the chocolate into tiny bits. In a clean bowl whisk the egg whites with a pinch of salt until they hold their shape. Mix on large spoon of the egg whites to the mascarpone cream in folding motions until well blended and then mix the rest gently.