Head Chef Stefano Gagliardi is sharing his age-old Tiramisù recipe in celebration of World Tiramisù Day.
Every year on the 21st of March, sweet-tooths around the world celebrate Tiramisù Day in honour of Italy’s most famous dessert. We’re spoilt for choice when it comes to finding delicious Tiramisù in Sydney but one of our favourites has to be from the Italian beachside eatery, Osteria Coogee. Head Chef Stefano Gagliardi uses a family recipe, passed down from generation to generation. With a hint of Amaretto and the creaminess of mascarpone, this recipe is a sure-win dessert for your next dinner party.
230g caster sugar
800g thickened cream
- The night before, soak Savoiardi biscuits in hot coffee for one second and store in a tray layered with Chux to absorb the excess liquid. Keep in the refrigerator overnight.
- Separate the egg yolks from the whites and store them in the refrigerator.
- Pour the espresso, Dissaronno and 30g of sugar into the pan. Reduce to ⅔ of the mix on medium heat.
- Put the cream and mascarpone in a bowl and combine in a planetary mixer on medium until firm peaks form. Remove from the bowl and store in the refrigerator.
- Combine the egg yolks and 200g of sugar into the planetary. Slowly add in the coffee reduction and mix at high speed until firm peaks appear. Set aside in a separate bowl.
- Fold the egg yolk mixture and mascarpone together till you create a thick cream consistency.
- In a large rectangular dish, make an even 2cm layer of cream.
- Use a sieve to dust a light layer of cocoa power on top of the cream.
- Crush amaretti biscuits into crumbs roughly by hand. Sprinkle a small amount on top of the cream.
- Add a layer of Savoiardi biscuits that have been soaking overnight in the refrigerator.
- Repeat the process until you have no room left in your dish.
If you haven’t been to Osteria Coogee, we strongly suggest checking it out. The team take things up a notch with their Bottomless Long Lunch menu showcasing incredible seasonal produce complemented by authentic Italian flavours. For $99pp, you’ll enjoy a five-course set menu and free-flowing carafes of RIOT Rose, Pinot Grigio or Grenache. Find out more here.