A visit to Jamie's Italian in London had me craving the wonderful tiramisu we shared for dessert, and one of the first things I did when we returned to Sydney was search for the recipe. It wasn't much of a challenge except when I read the recipe it didn't sound like it was constructed in the same way as the one at the restaurant.
What I've done is make my own sheets of savoiardi rather than use sponge fingers, and layered it like a lasagne or trifle. The outcome was near perfect and kept me going for days. This recipe makes a lot and the recipe I've provided for the savoiardi is something I just found online, not Jamie's. Double the quantity of the savoiardi ingredients to match the amount of tiramisu filling.
Finally, you don't need to go as far as cutting the slab of tiramisu into pretty individual portions. I've only done this for the camera.
Jamie Oliver's tiramisu
- 3 large eggs, separated
- ½ cup flour
- 1/3 cup sugar
- ½ tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
Preheat oven 220°C.
Beat egg whites with the salt until stiff.
In a separate bowl beat the yolks, sugar and vanilla until pale and creamy. Gently fold whites into the yolks. Add the flour and baking powder, gently incorporate and spread mixture over a lined baking tray.
Bake for 10 minutes until golden. Allow to cool in the tray for five minutes before turning out onto cooling rack.
- 250g dark 70% chocolate
- 50g butter, diced
- Sea salt
- 2 quantities of savoiardi (recipe above) or use 175g sponge fingers
- 400 ml hot sweetened espresso
- Vin Santo or other sweet dessert wine
- 4 large eggs
- 100 g caster sugar
- 750 g mascarpone
- 2 oranges
Place a glass bowl over a pan of simmering water, making sure the water doesn't make contact with the base of the bowl. Put 200g of the chocolate into the bowl, keeping the remaining 50g aside in one piece. Add the diced butter and a pinch of salt and leave for 5 minutes until melted and combined.
Meanwhile cut the two savoiardi sheets in half and evenly pour over the hot coffee. Drizzle over the dessert wine.
Add a splash of dessert wine to the melted chocolate and stir to incorporate. Using a spatula spread the chocolate over the four pieces of savoiardi. Set aside to cool.
Separate the eggs into two bowls. Whites in one, yolks in another. Add the sugar to the yolks with a splash of dessert wine and beat until the sugar has dissolved and it is pale and creamy. Mix in the mascarpone and the zest of one of the oranges.
Whisk the whites with a pinch of salt until they form stiff peaks. Add a spoonful of whites to the yolk mixture and gently fold it in before folding in the remaining whites.
Place one piece of savoiardi into a deep glass or ceramic dish and top with a layer of the mixture. Place a piece of savoiardi on top of this and repeat the process until the dish is full. Just make sure you end with a topping of the egg/mascarpone mixture.
Shave the remaining chocolate over the top as well as the zest from the second orange. Cover and refrigerate overnight.
You will enjoy.