Best tiramisu

Best tiramisu

For me (and Italians would kill me for saying this), tiramisù is the coolest trifle in the world. The Venetians don’t really have many desserts, but this is a classic

Desserts & Puddings » Desserts & Puddings » Italian recipes

Recipe Language : English


• 250g good-quality dark chocolate (70% cocoa solids)
• 50g butter, diced
• sea salt
• 175g sponge fingers
• 400ml good hot sweetened coffee
• Vin Santo or other sweet dessert wine
• 4 large eggs, preferably free-range or organic
• 100g caster sugar
• 750g mascarpone
• 2 oranges
• a few fresh coffee beans, bashed up finely .

dessert recipes | serves 12
For me (and Italians would kill me for saying this), tiramisù is the coolest trifle in the world. The Venetians don’t really have many desserts, but this is a classic. It’s usually dead simple and all about the sponge, the coffee and the cream, but I think chocolate and coffee are such good friends that you’ve got to get a bit of chocolate in there. I’ve also used egg whites, which isn’t traditional, but they make it lovely and light and spread the mascarpone about so it’s not so rich.

Put a glass bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Put 200g of the chocolate into the bowl, keeping the remaining 50g in one piece. Add the diced butter and a pinch of salt, and leave for 5 minutes or so until melted and combined. Help it along by giving it a stir every now and then.

Meanwhile, line a large, deep bowl or round earthenware dish (about 30cm in diameter and 12cm deep) with the sponge fingers, then carefully pour over the hot sweetened coffee. Add a couple of swigs of Vin Santo to your melted chocolate, stir it through, then drizzle all over the sponge fingers. Use a spatula to carefully smooth it out to the edges so you’ve got a nice even layer. Put it to one side to cool.

Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks with another swig of Vin Santo (if you’re feeling naughty!), and whisk with an electric whisk on the highest setting for about 5 minutes, or by hand, until all the sugar has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and the zest of 1 orange.

Clean and dry your whisk, and whisk the whites with a pinch of salt until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, and should hold their shape when you lift the beaters from the bowl.

Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites. Spoon and smooth this creamy mixture on top of your chocolate layer.

Scatter the finely bashed-up coffee beans over the top. Using a sharp knife or a speed peeler, carefully shave over your remaining chocolate. Finely grate over the zest from half your remaining orange. Pop the tiramisù into the fridge for 2 hours to set.

Recipe Details

Recipe Name : Best tiramisu
Recipe Chef Name : Jamie Oliver
Recipe Course : Desserts & Puddings
Recipe Type : Desserts & Puddings
Recipe Cuisine : Italian recipes
Recipe Diet :

More Pictures
Best tiramisu Recipe by Jamie Oliver - Recipe Course: Desserts & Puddings - Recipe Type: Desserts & Puddings - Recipe Cuisine: Italian recipes

Next Recipe Back to previous page Back to Restaurant Guide

Suggested Recipes

My favourite paella
gorgeous rosemary prune skewers
Tarte aux girolles -
Beautiful home-made crab cakes with a hot blackened salsa
Dos de bar aux truffes
roquefort salad with warm croutons and lardons
moroccan style broad bean salad with yoghurt and crunchy bits
Baked eggs
aegean kakavia (beautiful fish stew)
quesadillas with guacamole
crostini (small toasted bread)
Sausages and green lentils with tomato salsa (salsicce con lenticchie verdi e salsa di pomodoro)
antipasti of mozzarella, chilli, and lemon crostini
Slow-roasted spiced pork loin with black-eyed beans and tomatoes
Best tiramisu
Red grape pizza with honey, rosemary and pecorino
Amazing lamb rack
One minute berry ice cream
spring vegetable stew (vignole)
Tuna carpaccio - japanese style
southern indian rice and seafood soup
leek and potato soup (usa version - imperial)
Green veggies with flavoured butter
hamilton squash
blackberry tart (torta di more)
A basic recipe for fresh egg pasta
Awesome spinach and ricotta cannelloni
Pizza dough
asian-inspired turkey salad and pancakes
Apple sponge pudding
Fraîcheur de King crabe
cool mexican bean wraps
Farfalle with carbonara and spring peas
posh japanese-inspired beef carpaccio
Appleberry pie
grilled flatbreads with rosemary oil
Steak 2 sauces
Tartare de saumon
Asparagus frittata

Reviews : » Write Review » Read Reviews (0)
My Favourites » Add To Favourites » View My Favourites

Selected Restaurant

Restaurant in Cardiff, United Kingdom

Restaurant in Cardiff, United Kingdom
Established of some 23 years and set in the heart of the Welsh capital city.
List your Restaurant for FREE...

Recommended Wines

Wines from Chile

Carta Vieja Malbec
Wines from Chile
Atractivo y profundo color rojo intenso con suaves tintes violetas. Se distinguen sus aromas a ciruelas y cerezas mezcladas con delicadas notas tostadas de su c...
More Wines...
List your Vineyard for FREE...

Food Products

Pasta, Sauces, Soups

Birkel Nudeln
Das Unternehmen Birkel ist die Nummer 1 der deutschen Nudelhersteller. Dieser Erfolg macht uns stolz und verpflichtet uns zugleich, diese Führungsposition...
More Products...
List your Food Product for FREE...

Recipe Of The Day

Ficelles picardes
Ficelles picardes
More Recipes...
List your Recipe for FREE...

Food Products
France  •  Austria  •  Belgium  •  Germany  •  Ireland  •  Italy  •  Liechtenstein  •  Luxembourg  •  Netherlands  •  Portugal  •  Russia  •  Spain  •  Switzerland  •  United Kingdom
Amsterdam Antwerp Barcelona Belfast Berlin Bologna Bordeaux Bremen Bristol Bruxelles
Dublin Florence Frankfurt Geneve Hamburg Lisbon London Luxembourg Lyon Madrid
Milano Manchester München Paris Porto Reims Roma Sevilla Torino Wien
Onlince Since 2009
© 2008 restaurants-guide All rights reserved