For the dessert portion of our meal with Sungwoo and Diana, we tried a Jamie Oliver recipe for Tiramisu. This was a really different recipe from what I normally do for tiramisu. We used a homemade sponge layer instead of using ladyfinger cookies. We also added white chocolate to the mascarpone cheese to add another level of sweetness.
Serves 12 people
- For the sponge
- 110g caster sugar
- 4 large free-range eggs
- 50g unsalted butter, plus extra for greasing
- 85g plain flour
- 30g cocoa powder
- For the topping
- 100g good-quality white chocolate
- 2 tablespoons milk
- 250g mascarpone
- 30g caster sugar
- 1 large free-range egg yolk
- 30ml vin santo or sweet dessert wine, I use Marsala
- 1 splash Tia Maria, I used Grand Marnier as a substitute
- 50ml espresso coffee
- cocoa powder, for dusting
- good-quality dark chocolate (70% cocoa solids), for shaving, optional
Preheat the oven to 180ºC/350ºF.
Grease and line a large shallow tray (approximately 25cm by 40cm).
In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy.
Meanwhile, melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula.
Sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion. Once combined, spread the cake mixture across your prepared tray so it’s about 1cm thick.
Cook for 10 minutes, or until firm and springy to the touch. Leave to cool.
I actually did this whole first step in my new Breville Sous Chef. It actually gives me a great option to whip ingredients together for baking with a special blade. They also have a blade for dough which I used when I mixed the chocolate. I found that I could almost complete the entire setup for this in the mixer. If you have the money to get one of these, I really recommend it! I use it almost daily now and it saves me so much time. I will do a follow up blog to talk more about some of the great features it has.
Meanwhile, smash the white chocolate and add it to a glass bowl with milk.
Sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally, until smooth. Leave to cool a little.
Carefully mix the mascarpone with the caster sugar, egg yolk and vin santo. Once combined, fold through the melted white chocolate.
The sponge should be fairly cool by now, so tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer (don’t worry if it breaks up).
Sprinkle over the Marsala and drizzle with the espresso and leave those to soak in for a couple of minutes.
I found that the sponge was a little dry, so I would recommend pouring the espresso over the sponge before tearing it into chunks and letting it really soak in before building the layers.
Spoon the mascarpone mixture over the top, spreading it out in a fairly even layer.
Dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate, if you like. Pop in the fridge until you’re ready to eat.
This was a totally different experience for us having tiramisu. The homemade sponge cake layers are so delicious, I just wish the espresso had soaked in more. Also the mascarpone was very unique as well being mixed with the white chocolate. Try this recipe and leave comments to tell me what you thought of it! It’s a little time consuming to make but it’s definitely rewarding when it’s done!