Need help finding the right product for you?
TERESA'S TIRAMISU
What's great about it
If you’re in need of a show-stopping dessert for your festive gatherings, or for any ocassion, try your hand at making my lavish Tiramisu! Featured in my cookbook, SIMPLE HEALTHY RECIPES, this classic dessert is sure to be a hit with family and friends.
My take on tiramisu features slices of gluten-free Chiffon cake soaked in fresh espresso and layered between a rich ricotta cream with generous sprinkles of grated dark chocolate.
For more divine dessert recipes like this, shop SIMPLE HEALTHY RECIPES - your go-to cookbook for entertaining and family-friendly dishes that everyone will enjoy.
Ingredients
Serves 10
COFFEE
250 ml (1 cup/8 fl oz) cold espresso coffee
60 ml (1/4 cup/2 fl oz) pure maple syrup
ZABLIOGNE
6 large organic egg yolks
50g (1 3/4 oz) unrefined raw sugar
60ml (1/4 cup/2 fl oz) marsala
MERINGUE
6 large organic egg whites
100g (3 1/2 oz) unrefined raw sugar
THE REST
500 g (17 oz) ricotta
2 teaspoons vanilla extract
100 g (3 1/2 oz) 70% dark chocolate, finely grated
2 tablespoons dark cocoa powder
Method
PREPARE by organising all your ingredients and equipment. This is known as mise en place.
MIX the coffee and maple syrup, then set aside.
MAKE THE ZABLIOGNE by combining the egg yolks, sugar and marsala in a heatproof bowl over a saucepan of simmering water until pale and thick (around 5–10 minutes) whisking constantly, then set aside to cool.
WHISK the ricotta and vanilla until smooth. It needs to be super smooth, so you can also whiz it up in a food processor if that helps.
MIX the ricotta into the cooled zabliogne.
MAKE THE MERINGUE and whisk the egg whites and a pinch of salt in a clean bowl, fitted to a stand mixer until soft peaks. Add the sugar gradually and whisk until light and glossy.
FOLD the egg whites through the ricotta mixture.
SLICE the chiffon cake and arrange half of it into a serving dish or glass trifle dish.
DRIZZLE half of the espresso maple mix onto the cake, enough so it soaks through to your desired amount.
SPRINKLE half of the chopped chocolate over the soaked cake.
SPOON half of the ricotta mixture over the cake. Place another layer of chiffon cake on top, drizzle with more coffee syrup, sprinkle with the rest of the chocolate and cover with the remaining ricotta cream mixture.
SMOOTH the top and refrigerate for at least 2–3 hours before serving.
DUST with cocoa powder before serving.
Notes and Inspiration
Halve the recipe for a smaller tiramisu. Make as individual serves and layer into glasses.