AMBRA TIRAMISU

• 3 egg yolks
• 60g caster sugar
• 500g mascarpone
• 2tbsp Ambra Limoncello, or more to taste
• 1tbsp Sambuca, or more to taste
• 20-30 savoiardi (sponge finger) biscuits
• 1litre hot espresso coffee
• 100g dark chocolate, chopped
• Freshly ground coffee beans

ITALIAN MERINGUE

• 100ml water
• 250g sugar
• 125ml eggwhites (from 4-5 eggs)

Tiramisu is a classic Italian masterpiece – a rich dessert of Italian meringue, mascarpone and biscuits soaked in coffee and a good dose of Ambra Limoncello. While it’s not likely there’ll be any leftovers, tiramisu is even more delicious the day after making.

COOK’S NOTES

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20⁰. We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeling, unless specified. All eggs are 50-60g, unless specified.

CHILLING TIME: 2 HOURS

1. Put the egg yolks and caster sugar in an mixing bowl and beat on high speed until pale and thick. Add the mascarpone and beat on medium speed until combined (be careful not to over mix as you may split the mascarpone). Add the Ambra Limoncello and Sambuca and beat briefly. Set aside.
2. To make the meringue, pour the water into a very clean, grease-free saucepan and slowly add the sugar, making sure all the grains get wet. Bring to the boil over medium heat and cook to soft-ball stage, which is when you can drop a small amount of syrup into cold water and it forms a ball that you can shape in your fingers. It is a 112⁰ on a sugar thermometer.
3. Beat the egg whites on high speed in a very clean bowl until they hold medium peaks. With the beaters still going, slowly and carefully add the hot syrup in a thin steam down the side of the bowl. Continue to beat until the meringue is completely cool.
4. Gently fold the meringue into the mascarpone mixture. Taste and add extra Ambra Limoncello and Sambuca if desired.
5. Soak the savoiardi biscuit in the coffee a dew at a time without letting them get completely sodden, and giving them a light squeeze as you take them out. (The coffee shouldn’t soak all the way through, so there should still be a little portion of biscuit in the middle left untouched.) Lay the biscuits into a large bowl, and keep soaking and adding biscuits until you have lined the base and sides entirely.
6. Sprinkle the biscuits with a little of the chopped chocolate. Spread one third of the mascarpone mixture over the top. Cover with more coffee-soaked biscuits, sprinkle with more chocolate and add another third of mascarpone. Repeat the layers and smooth the top.
7. Refrigerate for at least 2 hours, until the tiramisu is firm enough to cut. Just before serving, sprinkle with ground coffee.