Desserts Italian

Posh tiramasu


  • Tiramisu:
  • 1 sheet leaf gelatine
  • 90ml hot espresso
  • 50g caster sugar
  • 3 large egg yolks
  • 150g mascarpone
  • 50ml whole milk
  • 75ml double cream
  • Espresso granita:
  • 150g caster sugar
  • 250ml water
  • 200ml espresso, cooled
  • 70ml chicory essence (Camp coffee)
  • Mascarpone sorbet:
  • 50g caster sugar
  • 100ml water
  • juice of half a lemon
  • 25g liquid glucose
  • 500g mascarpone
  • To serve:
  • cocoa powder, to dust


Make the granita:
Put the sugar and water into a pan and stir over a low heat until the sugar has dissolved. Increase the heat and bring to the boil. Let the syrup boil for 3 minutes then remove from the heat. Pour in the espresso and chicory essence and leave to cool completely. Transfer to a shallow plastic tub and freeze for 2-3 hours until partially frozen. Use a fork to break up the granita, stirring the frozen edges into the liquid middle. Return to the freezer and repeat this 2 or 3 times during freezing until the granita is completely frozen and granular.

Make the mascarpone sorbet:
Put the sugar, water, lemon juice and liquid glucose into a pan. Stir over a low heat until the sugar has dissolved, then increase the heat and boil the syrup for a few minutes. Set aside to cool completely.
Beat the mascarpone in a large bowl to soften it slightly. Gradually stir in the cooled syrup and mix well until evenly incorporated. Transfer to an ice cream machine and churn until almost firm. Transfer into a plastic container and freeze until needed.

Make the tiramisu:
Soak the leaf gelatine in enough cold water to cover for a few minutes until soft. Squeeze out excess water, then add to the hot espresso and stir to dissolve. Set aside to cool.
Place the sugar and egg yolks in a large heatproof bowl and beat lightly to mix. Set the bowl over a pan of barely simmering water and whisk together using an electric whisk. Keep doing this until the mixture almost triples in volume and is thick and pale (this is a sabayon). When you lift the beaters, the mixture should leave a ribbon trail.
Carefully fold the cooled coffe and gelatine mixture into the sabayon. Beat the mascarpone, milk and cream together in another bowl, then fold this into the coffee sabayon base. Cover the bowl with cling film and chill until ready to serve.

To serve:
Let the mascarpone sorbet soften at room temperature for about 5 minutes beforehand. Place a heaped tablespoon of granita into a cocktail glass and add a scoop of the sorbet. Spoon the tiramisu cream on top and dust with a little cocoa powder.

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