Tiramisu
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The Perfect Tiramisu Recipe
How glorious is the festive season? That magical time of year when we can kick back and break away from monotonous routine and the responsibilities that follow. It’s a time well spent with family and loved ones. The holidays are all about good vibes and great company, filled with an abundance of holiday cheer, copious laughter, love and a chance to indulge in festive feasting.
Whether it’s before, during or after dressing the salad, lighting the barbie, glazing the ham, roasting the turkey, layering the trifle or slicing the fruit for the pavlova, we highly recommend adding this Perfect Tiramisu Recipe to your festive spread!
Our Campos Head Honcho, John, has generously shared his own family recipe which hails from the Veneto region and has been lovingly passed down through generations. The name tiramisù, which means “pick me up” perfectly captures its delightful and uplifting profile, making it a true celebration of flavour. And just like our coffee, we are obsessed with its rich, sweet and complex notes!
Ingredients:
1000g Mascarpone
500g Savoiardi Sponge Fingers
500ml of brewed Campos Coffee (preferably made from Mocha Pot using our Superior Blend)
200g Sugar
80g Marsala
6 Eggs
Chocolate Powder for dusting (higher coca content is best, but not pure cocoa powder)
Method:
- Rinse the eggshells, separate the egg whites from the yolks in two different bowls and add the sugar and a pinch of salt to the egg yolks.
- Keep the egg whites aside and beat the egg yolks with a whisk until they become frothy and clear.
- Incorporate the mascarpone into the beaten egg yolks, stirring with a spoon.
- Whip the egg whites by hand. Add the egg whites to the mixture of egg yolks and mascarpone, mixing the cream from the bottom up.
- Pour coffee at room temperature on a low and wide plate. Mix a tablespoon of sugar and Marsala.
- Dip 2 savoiardi at a time in the bath for 1 second on each side, then distribute them side by side in a first layer in a baking dish (30 × 30 cm) without leaving empty spaces.
- Cover the savoiardi with 1/3 of the cream, and a dusting of cocoa and repeat the same so as to make two equal layers.
- Cool the tiramisu in the fridge for a couple of hours, covering it with aluminium foil. Sprinkle it with the cocoa just before serving.