Italian cuisine holds a special place in our hearts, and we (unapologetically) believe it to be the best in the world. From the irresistible range of pasta dishes to the heavenly stone-baked pizzas, the comfort and satisfaction of Italian food is simply unmatched. But amidst all the culinary wonders, there’s one thing that truly sets it apart: its desserts.
Within the realm of Italian sweet delights, where refreshing affogato, Nutella con fruta and sorbet reside, there is one treat that steals the show at our Italian restaurant in Milton Keynes – our glorious tiramisu. Amidst all of the messy chocolate-stained lips and contented smiles, our recipe for tiramisu has won the hearts of our customers and is, without a doubt, the people’s favourite.
Our Recipe For Tiramisu – Spilling Our Secret
Tiramisu, with its light and fluffy texture and rich array of aromas, is the perfect finale after a hearty pasta dish. However, when not made properly, it can easily turn into a big sloppy mess! That being said, our sensational chefs have honed their craft, mastering the art of tiramisu-making, much to the delight of our customers. And now, it’s only right we break free from the chains of gatekeeping.
In this article, we’re going to be (reluctantly yet excitedly) letting you in on our chefs’ secret Tiramisu recipe, allowing you to savour its exquisite flavours from the cosy confines of your own home. Prepare to be transported to the sun-drenched streets of Italy, where every bite carries the passion and heritage of generations past – after all, when it comes to sharing the joy of good food, there’s no secret worth keeping!
- What Is Tiramisu?
- What Alcohol Is In Tiramisu?
- How To Make Tiramisu
- How Long Does Tiramisu Last?
- Can You Freeze Tiramisu?
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Before we start, we should take a moment to understand the essence of this heavenly dessert. Tiramisu, which translates to “pick me up” in Italian, is a decadent and luxurious treat that combines layers of mascarpone cheese, ladyfingers soaked in coffee and liqueur, and a dusting of cocoa powder. Its delicate balance of flavours and textures makes it a favourite among dessert enthusiasts worldwide. But what lies beneath its irresistible layers? Let’s take a look!
Ah, the compelling question of which alcohol should be used in tiramisu! Imagine yourself wandering through the vibrant streets of Italy, where the scent of aged wines and spirits wafts through the air. Well, this tantalising dessert will take you right there!
Traditionally, tiramisu calls for a splash of Marsala wine or rum, which adds a subtle depth of flavour. However, our chefs like to add a little twist of their own with a dash of Amaretto and Baileys, making our tiramisu impossible to resist.
Now that you know a little more about this glorious dish, it’s time to create a little taste of Italy in your very own kitchen. We’ve put together this step-by-step guide so that you can create your own version of our signature tiramisu:
- 6 large egg yolks
- 150g granulated sugar
- 160ml milk
- 300ml heavy cream
- 225g mascarpone cheese, at room temperature
- 1 teaspoon vanilla extract
- 475ml brewed espresso, cooled to room temperature
- 40ml Amaretto liqueur
- 20ml Baileys liqueur
- 24 ladyfingers
- Cocoa powder for dusting
- Prepare your espresso coffee, add your Amaretto and Baileys (optional), and leave to cool.
- In a heatproof bowl, whisk together your egg yolks and sugar until they’re well combined and creamy.
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Continue whisking the egg yolk mixture for about 8-10 minutes or until it becomes thick and pale yellow in colour.
- Remove the bowl from the heat and gradually whisk in the milk until fully incorporated.
- In a separate mixing bowl, beat the heavy cream until soft peaks form.
- Gently fold the mascarpone cheese into the whipped cream until well combined.
- Add the vanilla extract to the mascarpone mixture and fold gently to combine.
- Dip each ladyfinger into a cooled espresso mixture, making sure to coat both sides but not soak them completely.
- Arrange a layer of soaked ladyfingers on the bottom of a rectangular dish or individual serving glasses.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.
- Dust the top layer of the tiramisu with cocoa powder.
- Cover the dish or glasses with cling film, and refrigerate for at least 4 hours, or overnight, to allow the flavours to brew and the tiramisu to set.
- Once chilled, serve the tiramisu cold, and garnish with another sprinkle of cocoa powder on top.
As tempting as it is to savour every last bite of tiramisu, it’s essential you know its shelf life. When properly stored, tiramisu can typically be kept in the fridge for 2-3 days while maintaining its original quality.
However, it’s important to note that tiramisu contains raw eggs, so it’s advisable to consume it within this time frame to ensure food safety. Here are a few tips to maximise the shelf life of your tiramisu:
- Store the tiramisu in an airtight container or cover it tightly with cling film to prevent it from drying out or picking up odours from the fridge.
- Keep the tiramisu away from strong-smelling foods, as it can absorb their flavours.
- If you have leftovers, consider portioning them into individual servings. This way, you can easily take out a single portion and keep the rest untouched and tidy.
- Always use clean utensils when serving tiramisu to prevent any contamination.
Remember, the fresher the tiramisu, the better it will taste, so we recommend you indulge in this delightful dessert within the advised timeframe to experience its full glory.
Be honest, we have all found ourselves standing in front of our fridge late at night, staring at the tempting remnants of our homemade creations. Life is unpredictable, and there may come a time when you need to preserve these moments of bliss for later. But can your tiramisu be frozen?
When it comes to freezing tiramisu for later enjoyment, the answer is a cautious yes. While tiramisu is at its absolute best when freshly made, we understand that there may be occasions where freezing is necessary. However, it’s important to note that freezing can slightly alter the texture and consistency of your dessert.
A True Taste Of Italy
So, there you have it – our treasured tiramisu recipe is out there for the world to enjoy. As much as we would have loved to keep this one to ourselves forever, it just wouldn’t be fair. But just because you’re an expert now doesn’t mean you should stop showing your face at our restaurants in Milton Keynes – our community is what makes Murati’s who we are, and we always look forward to seeing you all!
Come down to our Authentic, family-run Italian restaurant in Newport Pagnell, Wolverton or Daventry to join hundreds of our happy customers! And if you can’t make it, don’t worry; our takeaway in Milton Keynes has you covered!
Got a sweet tooth?
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