Tiramisu
Ingredients:
24 Savoiardi biscuits
36g ground coffee (preferably specialty, and freshly grounded)
480g mascarpone cheese
6 egg yolks
80g sugar
6 drops saline solution (To make saline: dissolve 5g of salt in 20g of boiling water. Store in a dropper bottle.)
Cocoa powder to finish
Instructions:
Brew 2 moka pots using 18g of coffee to 140g of water for each. Use James Hoffman recipe for moka pot ideally.
If you have an espresso machine and want to use that instead, brew 4 double shots of espresso with 16g or 18g depending on your basket.
If you don’t have none of the above and have an aeropress, use that by brewing 3 brews of 18g of coffee to 80g of water on the inverted method on a 2 minute brew.
You need around 200g of coffee liquid total. Split this into two equal portions of 100g for each layer. Allow to cool completely before using.
Add 6 drops of saline solution to the cooled coffee liquid.
Add all egg yolks to a ziplock bag and cook using a sous vide circulator at 60°C for 30 minutes, then cool completely. If you cannot use a sous vide, you can either use the yolks raw or mix them with the sugar and heat in a bain-marie to 70°C, then quickly cool.
Mix the sugar and egg yolks using a hand mixer or stand mixer at a relatively low speed for 4 to 5 minutes. The mixture should increase in volume and thicken noticeably while changes colour.
Add the mascarpone in thirds, incorporating each portion at low speed for 30 to 60 seconds. It does not need to be perfectly mixed.
Assembly:
Prepare your chosen tray for layering.
Pour 100g of the coffee mixture into a suitable bowl. Take half the Savoiardi biscuits and quickly dunk each one first on the non-sugared side, then on the sugared side. Immediately turn upside down and place in the tray. Repeat with all biscuits, ensuring they are not oversoaked to maintain crunchiness. If done correctly you shouldn’t have any or much coffee left.
Carefully spread half of the mascarpone mixture over the biscuits.
Add the remaining 100g of coffee to the bowl and repeat the dunking process with the remaining biscuits.
Add the remaining mascarpone cream.
Refrigerate for at least 2 hours, ideally more than 8 hours., but not more than 48 hours.
Before serving, dust with cocoa powder.
Serve and enjoy!
