Kerby Dichiera's Creamy Boozy Tiramisu

"A classic for a very good reason, Tiramisu refers to the little pick-me-up that ends a meal so beautifully. This dessert is the perfect balance of sweet, creamy and a good hit of bold flavours from the coffee and booziness.

You can change the alcohol for a different result giving you a more complex flavour whatever direction you choose. My favourite is coffee liquor and dark rum blended together."

— Kerby Dichiera @kerbycooks

CREAMY TIRAMISU

Serves: 8-10

Prep: 40 Minutes + overnight chill

INGREDIENTS

1x packet Italian Savoiardi Biscuits (Di Leo brand)

2 tbsp liquor of choice — coffee liqueur, spiced rum, Marsala, brandy or amaretto

1 tsp vanilla extract

12 freshly poured espresso shots or 1 pot strong Italian coffee

3 eggs

200g raw caster sugar

750g mascarpone cheese

100ml whipping cream

Cocoa powder to serve

METHOD

Begin by brewing your espresso. Pour the coffee into a shallow bowl that will allow easy dunking of the Savoiardi. Add your alcohol of choice and stir to combine. Place aside.

To make the Marscapone mix, begin by placing eggs into a bowl of an electric stand mixer. Turn speed to high and slowly pour in the sugar. Once all sugar is added, continue mixing for 2–3 minutes until pale and frothy.

In a separate medium size bowl, place Marscapone. Use a spatula to gently smooth it out a little, add pouring cream and vanilla and fold through to combine. Slowly add the marscapone mixture to the egg bowl and whip on the lowest speed for a minute until just combined. The mixture will appear loose and a little runny, but this truly is the secret to a perfectly set tiramisu. Once the Marscapone firms up, it will be silky in texture.

Begin the layering process, dunking the Savoiardi biscuits into the espresso for the first layer, you can do this in your Large Styleware Nesting Bowl or individual Extra Small Nesting Bowls. Ladle over a layer of the marscapone using a spatula to encourage it evenly. Repeat this process to create a second layer. Finish with the marscapone.

Place the lid on your nesting bowl and allow tiramisu to set in the fridge overnight or for 5 hours. Dust with cocoa powder.

SHOP THE LOOK