There is nothing more Italian than tiramisu, a pudding that combines the bitterness of coffee with the richness of cream and mascarpone and the sweetness of Ladyfinger biscuits. Some are a little daunted by the complexity of whipping up this classic from scratch, but Head Chef at Hotel Savoy’s Irene Bistro Giovanni Cosmai explains in easy steps how to create something truly special for your next dinner party.
Ingredients: (serves six)
Pâte à bombe
375g mascarpone cheese
180g whipping cream
4 egg yolks
Syrup:
125g sugar
45ml water
Rice Ladyfingers:
125g sugar
100g egg whites
90g egg yolks
25g honey
125g rice flour
50g potato starch
½ a vanilla bean pod
Coffee mixture:
400ml of water
50g of Nescafe instant decaffeinated coffee
30g raw brown sugar
Method:
Begin by preparing the pâte à bombe, or mousse. Beat the egg yolks in an electric mixer. Separately, prepare the syrup by mixing the water and sugar in a small saucepan, and heat on medium making sure it doesn’t bubble or change colour. (Tip: the ideal temperature is around 119° and should not exceed 121°)
Take the saucepan off the heat and pour the syrup over the egg yolks in the mixer, continuing to beat the eggs on medium whilst adding the syrup. Once you’ve added all the syrup, beat together on the highest speed. Once smooth, wait until the mixture becomes lukewarm, then transfer it to a bowl.
With a clean electric mixer, beat the cream on medium speed, without over-whipping it. When it’s reached a good consistency, add the mascarpone cheese and continue to beat for several minutes. Slowly add the cream to the pate à bombe using a spatula and mix them together slowly until creamy and compact. Put the mixture to rest in the fridge for a few minutes.
Prepare the Ladyfingers whilst the mixture is cooling. Cut the vanilla bean in half, extract the insides and whip together with the egg yolks and honey in an electric mixer on medium speed. In a separate bowl, whisk together the egg whites and sugar.
In a mixing bowl, mix together the egg yolk mixture with the egg whites and sieve the rice flour and potato starch into the mixture, mixing very slowly as you go.
Pour the Ladyfinger mixture into a piping bag and use this to create circles on a baking sheet lined with greaseproof paper. Sprinkle them with powdered sugar and bake at 180oC for nine minutes.
Prepare the tiramisu. Take the mascarpone mixture from the fridge and put it into a piping bag. Half-fill six glasses with the cream, to create the first layer of tiramisu.
Mix the coffee and immerse the Ladyfingers in it. Create the second layer of the tiramisu by adding the coffee-soaked Ladyfingers, top with cream, add a second layer of Ladyfingers and finish with cream.
Serve the tiramisu, with grated dark chocolate or bitter cocoa powder to taste.
If this all sounds too complicated but nonetheless delicious why not try a Tuscan tiramisu in situ, visit Hotel Savoy’s Irene Bistro or book your stay at Hotel Savoy by emailing reservations.savoy@roccofortehotels.com or calling +39 06 32 888 930.
For Marc Ducobu, chocolate isn’t just an ingredient; it's an art form. And, as an award-winning Belgian chocolatier and ‘pastry maverick’, he knows a thing or two about it.
Take a moment to picture the scene. You’re sipping a glass of ruby-red wine on a sun-drenched terrace, overlooking the rolling hills of Tuscany. Below you, the city of Florence stretches out like a tapestry, its iconic Duomo and terracotta rooftops bathed in golden light. A gentle breeze carries the scent of wildflowers and ripe grapes, and the distant hum of the city.
The combination of tradition and the joy of experimentation makes the Berlin gastronomy scene a hotspot for connoisseurs.
Renowned travel journalist and food expert, Andrea Schulte-Peevers, with bylines in Lonely Planet, National Geographic, and the BBC, reveals her top restaurants.
From classic to avant-garde, the city promises a diverse culinary journey – explore her recommended eateries near Hotel de Rome.
