Happy Birthday, Lizzie!
It's the Queen's Birthday this month and no matter if you are a royal supporter or not we all get a public holiday so there's something to celebrate! Although in WA we'll have to wait till September for our holiday, in which case don't worry we have the perfect recipe to cheer you up.
There's no better celebration than cake so we are sharing one of our favourite recipes. Traditional Italian Tiramisu! Delicious creamy layers of decadence with a wonderful coffee taste. This dessert is perfect for celebrations, to delight and impress guests.
We make ours the traditional way with raw eggs, rich hot coffee and ladyfinger biscuits and not a tempered water bath insight. We've also kept the intro to this quite short because we know you just want the recipe and not our life story.
Before we dive in though, this is no ordinary Tiramisu. It’s not even your traditional Tiramisu…
It’s our special Tiramisu taken one step further and made with flavoured coffee beans. As much as we love the original, after making it with flavoured coffee we just can’t go back. Flavoured coffee beans give this recipe a new layer of deliciousness we know you’ll love.
Flavoured Coffee Tiramisu Recipe
- 3 eggs, yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 250g mascarpone
- 1 1/4 cups flavoured black coffee - we love using Loco Leche or Dutch Vanilla but any flavour works
- 2 tbsp (or more!) Frangelico (skip for alcohol-free)
- 200g (24 - 30) ladyfinger biscuits
- Cocoa for sprinkling on the top
- Beat yolks and sugar for 10 minutes or until it changes from yellow to almost white and is thick. We use a stand mixer but electric beaters will also do the job.
- Add vanilla and mascarpone and beat until just combined and smooth. Transfer mixture to a bowl and set aside.
- Clean bowl and whisk. Add egg whites and beat until stiff - you should see lots of white stiff foam.
- Add 1/2 the cream mixture into the egg whites. Gently fold through. When mostly incorporated, add the remaining cream mixture and fold through until just combined - keep it gentle you don't want to deflate the egg whites.
- Mix the flavoured coffee and liquor together (or just the coffee if you are keeping it alcohol-free) and quickly dip biscuits in then use them to line the bottom of an 8”/20cm square dish (or if you're like us any dish you've got free that's close enough size-wise)
- Spread over half the cream, then top with another layer of flavoured coffee dipped biscuits.
- Spread with remaining cream.
- Cover, and refrigerate for at least 4 - 5 hours but preferably overnight
- Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.
Recipe Notes: If your budget allows, try to use really good quality ingredients from well-respected brands, as this does make a difference to the taste and texture. We make this the traditional way with raw eggs instead of cooked ones for this reason we wouldn't recommend this for baby shower celebrations or pregnant women.
Adding flavoured coffee brings this to another level of deliciousness.
Our top 5 Coffee flavours to use for Tiramisu:
If you want to dial down the caffeine buzz, try our decaf flavoured coffees, you’ll hardly notice the difference.
Love to hear your thoughts on which coffee flavour you decided to try. Tag us on Instagram, Facebook or if you are in Freo pop by the Freo Markets for a coffee chat. We'd love to see you!
Enjoy the Tiramisu and hope you have a wonderful Queen’s Birthday holiday…even if you do have to wait till September like us in WA.
Magda & Justin