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The Chef's Moment : Alessandro’s Tiramisù

Yield: 10 people 
Prep time: 20 minutes 
Extra time: 4hr chilling 
Total time: 4 hr 20 minutes 


Large egg yolks | 5

Caster Sugar | 4 oz 100 g

Vanilla beans | 1

Lemon | 1

Milk | 8,5 oz 250 ml 

Mascarpone | 14 oz  400 g

Double cream | 14 oz 400 g

Lady fingers “Savoiardi biscuits” | 7 oz 200g (20-24 units)

Dark rum | 3 tablespoons

Espresso coffee | 5 fl oz 150 ml

Dark chocolate, chopped | 2 oz 50 g

Cocoa powder | 1 tablespoon


For the French custard : Bring to a boil milk, vanilla and the lemon peel in a sauce pan.

Stir the egg yolks, sugar and rice starch in mixing bowl with a balloon whisk.

After boiling, filter the milk and incorporate it hot in the mixture just obtained.

Cook everything in a double boiler (bain-marie) stirring constantly with a small balloon whisk or, if the mixture is cooked directly on the flame, use a copper or nonstick pan so the cream does not get attached or burn.

As soon as the cream has thicken, take it off the flame stirring. Cool it down quickly to avoid granulation, by pouring it in a cold pan just taken out of the fridge; stir until the drop of heat (Up to 50 °C).

First put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes, or until the mixture forms a light, pale mousse.

In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the cream and finally the French custard.

Between each addition, beat well until the mixture is smooth before adding more. 

Next, pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over, they will absorb the liquid very quickly. Now simply layer the dessert. Once the bottom of the dish is covered in an even layer of espresso-soaked lady fingers, top with 1/2 of the mascarpone mixture.

Dust with 1/2 of the cocoa.

Repeat with another lady finger layer, then finally the remaining mascarpone and a final dusting of cocoa powder.

Chill in the fridge for about 4 hours, then serve!


“Anno Domini’345” DOC Vinsanto del Chianti

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