Last week we hosted another incredible Taste of Italy event with a 4 course shared feast showcasing the Emilia Romagna region of Italy (getting Brad ready for his overseas trip there next year!). On arrival we served a Bruschetta ( using housemasde sourdough bread) and Aperol followed by a platter of Italian meat and cheeses alongside our housemade pickles and chutneys. Traditional housemade lasagne was for main course served with an incredible array of salads all placed in the centre of the table, followed by our mouthwatering Tiramisu for dessert. Wirth Father’s Day approaching this weekend, we thought it timely to share Brad’s Tiramisu recipe as its the perfect dessert to share with family!

TIRAMISU RECIPE

3/4CUP OF ESPRESSO

40 ML OF KAHLUA

LADYS FINGERS - 20-22

225 G MARSCAPONE

1/2 TSP VANILLA PASTE

150 G CREAM

125G CREAM PATISSIERE

3 EGG YOLKS

75 G CASTOR SUGAR

50 G WHITE CHOCOLATE

1/2 LEAF OF GELATINE (SOAK)

METHOD
Whisk egg yolks with sugar to produce a thick sabayon and place over double boiler and whisk till 75 - 80 degrees, add white chocolate once warm. Soak gelatine and add towards the end. ALLOW TO COOL!!!
Slightly beat Mascarpone with vanilla paste. Once the sabayon is cool fold into mascarpone and creme patissiere.. Whip cream till semi stiff peaks and then fold into mascarpone mix.
(OPTIONAL) Whisk 2 extra egg whites with 50 g sugar and a pinch of salt till stiff soft peaks and fold into mascarpone mix
Dip ladys fingers into espresso liquid and arrange 1 solid layer. Spread half of the Mascarpone mix evenly over the layer of ladys fingers. Dip remaining ladys fingers and arrange another layer, followed by remaining mix.
Allow to chill and the following day a layer of chocolate mousse on the top. CHILL!!