MKR episode 18 recipe: Tiramisu

Prep time: 1 hour and 15 minutes, plus refrigeration

Cook time: 20 minutes

Serves 6.

Know the news with the 7NEWS app: Download today

Ingredients

180ml fresh strong coffee

80ml coffee flavoured liqueur

Savoiardi biscuits

4 eggs, separated

125g caster sugar

120g plain flour

1 tbs cornflour

Sifted icing sugar, to dust

Mascarpone cream

3 eggs, separated

60g caster sugar

100g caster sugar, extra

500g mascarpone, lightly whisked with a fork

80ml thickened cream, whipped to soft peaks

1 tsp vanilla bean paste

Method

1. Preheat oven to 180C. Line an oven tray with baking paper.

2. To make savoiardi biscuits, beat egg whites with an electric mixer to form soft peaks. Gradually add caster sugar, beating until mixture is thick and glossy and sugar has dissolved. Lightly whisk egg yolks and fold into egg white mixture. Fold in combined sifted flour and cornflour.

3. Spoon mixture into a piping bag fitted with a round nozzle. Pipe 10cm lengths onto prepared tray.

4. Dust with sifted icing sugar and set aside for 5 minutes. Dust again.

5. Bake for 8-10 minutes or until pale golden brown and set. Cool completely on trays.

6. To make mascarpone cream, whisk egg whites and sugar until soft peaks form. Set aside.

7. Whisk egg yolks and extra sugar in a heatproof bowl over a saucepan of simmering water until mixture reaches 60C on a candy thermometer. Transfer to a bowl. Stir in mascarpone. Fold in egg white mixture. Fold in whipped cream and vanilla paste.

8. Combine coffee and liqueur in a shallow bowl.

9. Place six 10cm round presentation rings on tray lined with baking paper. Line with baking paper or acetate.

10. To assemble, dip half the biscuits, one at a time into the coffee mixture and arrange on in base of presentation rings, trimming to fit. Spoon or pipe on a layer of the mascarpone cream. Repeat with a second layer of biscuits. Pipe on a final layer of mascarpone cream. Refrigerate for several hours or overnight for layers to meld and flavours to develop.

11. Remove presentation rings and peel away paper or acetate. Dust with sifted cocoa to serve.