## Mary Berry’s Tiramisu: A Classic Dessert with a Touch of Elegance
Prepare yourself for a taste sensation that’s both classic and elegant. Mary Berry’s tiramisu recipe is a true showstopper, perfect for impressing guests at a dinner party or simply indulging in a special treat. This exquisite dessert boasts layers of delicate sponge cake infused with the rich aromas of coffee and brandy, enveloped in a smooth and creamy mascarpone frosting, and topped with decadent dark chocolate. Get ready to create a dessert that will leave your taste buds dancing!
Why this recipe is a must-try:
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Effortless Elegance:
While the elegant-looking dessert only takes 30 minutes or less to prepare, it can take up to two hours to chill and be ready to eat. It’s a dessert that makes a statement without requiring a lot of your time.*
Generous Servings:
Mary Berry’s recipe makes enough for nine servings, ensuring everyone gets a generous slice of this delicious creation.*
Iconic Baker’s Expertise:
The iconic baker herself reveals the secrets behind her perfect sponge and filling, ensuring your tiramisu is flawlessly executed.Essential Baking Tools:
* A 38x25cm Swiss roll tin
* An 18cm square tin
* A thermometer
* Baking parchment
* Mixing bowls
* An electric whisk
* A wire rack
* A palette knife
Ingredients:
For the Sponge:
* A little softened butter, for greasing
* Four large eggs
* 100g caster sugar
* 100g self-raising flour
For the Filling:
* One tbsp instant coffee granules
* 150ml boiling water
* 100ml brandy
* Three x 250g tubs full-fat mascarpone cheese
* 300ml double cream
* Three tbsp icing sugar, sifted
* 65g dark chocolate (36 percent cocoa solids), grated
For the Decoration:
* 100g dark chocolate, (70 percent cocoa solids), finely chopped
* Two tbsp cocoa powder
Instructions:
1. Preheat your oven to 180C (160C fan/350F/gas four). Grease a 35x25cm Swiss roll tin and line it with baking parchment. This will ensure your sponge cake releases easily.
2. In a large bowl, combine the eggs and sugar. Using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick. The mixture should leave a light trail on the surface when the whisk is lifted. This step is crucial for achieving a light and airy sponge.
3. Gently sift the flour over the egg and sugar mixture, and fold it in using a metal spoon. Be careful not to overmix, as this can result in a tough sponge.
4. Pour the batter into the prepared cake tin and tilt the tin to level the surface. Bake for 20 minutes, or until the sponge is risen, golden-brown, and springy to the touch.
5. Allow the sponge to cool in the tin for five minutes before turning it out onto a wire rack to cool completely. This helps prevent the sponge from sticking to the tin.
6. Meanwhile, dissolve the coffee granules in the boiling water and add the brandy. Set this mixture aside to cool. This mixture will be used to soak the sponge, infusing it with a rich coffee and brandy flavor.
7. Once the sponge is cold, slice it in half horizontally, resulting in two thin sponges of equal depth. Using the loose base of a square cake tin as a guide, cut two 18cm squares from each sponge. Discard the remaining sponge trimmings.
8. Line the base and sides of the square tin with long rectangles of baking parchment. Ensure there’s plenty of excess parchment, which you can use to help lift the cake from the tin later.
9. Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar, making a creamy, spreadable frosting. This frosting forms the foundation for the tiramisu’s signature richness and creaminess.
10. Now, assemble the tiramisu layers: Place one layer of sponge in the base of the lined cake tin. Spoon over one-quarter of the coffee brandy mixture. Then, spread one-quarter of the mascarpone frosting over the soaked sponge. Sprinkle one-third of the grated chocolate over the frosting.
11. Repeat steps 10 with the remaining sponges, coffee brandy mixture, mascarpone frosting, and grated chocolate, ensuring you evenly distribute each component. Remember to add a layer of sponge on top before finishing with the remaining coffee mixture.
12. Using a palette knife, spread a very thin layer of the remaining frosting over the top of the cake, followed by a thicker layer to create a smooth and even finish.
13. Chill the tiramisu for at least one hour in the fridge before turning it out onto a serving plate. This allows the flavors to meld and the dessert to set.
Chocolate Decorations:
1. While the cake is chilling, melt half of the chopped chocolate in a small bowl set over a pan of gently simmering water. Ensure the bottom of the bowl does not touch the water. Gently stir the chocolate until it reaches a melting temperature of 53C. Remove the bowl from the heat and add the remaining half of the chopped chocolate, continuing to stir gently until the chocolate cools to 31C or lower and is thick enough to pipe.
2. Place a sheet of baking parchment on your work surface. Use another sheet of baking parchment to create a paper piping bag. Spoon the melted chocolate into the paper piping bag. Snip off the end and pipe decorative shapes onto the baking parchment. Allow the chocolate to set.
Final Touches:
1. Dust the chilled tiramisu cake with the cocoa powder before turning it out onto a serving plate. Use the parchment paper to help lift the cake out of the tin.
2. Decorate the tiramisu with the set chocolate shapes, adding a touch of elegance and artistry to your dessert.
Enjoy this unforgettable treat!
Tips for Success:
* For a stronger coffee flavor, use freshly brewed espresso instead of instant coffee granules.
* If you prefer a less intense brandy flavor, reduce the amount to 50ml.
* To make the tiramisu ahead of time, prepare it as instructed but leave out the chocolate decorations. Store in the fridge for up to two days. Decorate with the chocolate just before serving.