Tiramisu by Franco Taruschio
have always been passionate about Tiramisu since I first
tasted it many years ago - if it is on the menu I invariably
have to have it. It is something I have never made for
myself . . . that is until I came across this Tiramisu
recipe by Franco Taruschio. It is simplicity
itself to make and the result is just out of this world.
our house we fight over who is going to have the last
serving of Tiramisu.
is an Italian dessert typically made from boudoir
biscuits, otherwise known as ladyfinger biscuits,
strong black coffee, preferably espresso, mascarpone
cheese, cream, sugar, cocoa and then, depending on
whose recipe it is, a variety of different alcoholic
drinks such as rum, Marsala wine and brandy. The Italian
name tiramisu means pick-me-up, literally translated
meaning make me happy, which derives from the
two ingredients containing caffeine, the coffee and
has become one of the most popular desserts served
in many restaurants, not just Italian restaurants.
The recipe has been adapted into cakes, puddings and
other varieties of dessert. Other favours are often
used now in place of coffee, including strawberry,
lemon or chocolate.
Taruschio was born in the Marche region of Italy and
trained as a chef in Bellagio. He came to England to
learn the language and met his future wife Ann. Together
they opened a restaurant known as The Walnut Tree Inn
near Abergavenny in November 1963 and it became one
of the most celebrated places to eat in Britain for
the remainder of the Twentieth century. Since retiring
Franco has now opened a Cooking School in Abergavenny
and is a consultant at various restaurants across England.
50 g / 2 oz caster sugar
250gm / 9 oz mascarpone cheese
150 ml / 1/4 pint whipping cream
3 tbsps rum
3 tbsps Tia Maria
3 tbsps brandy
150 ml / 1/4 pint strong black coffee, preferably
16 boudoir biscuits
Cocoa powder for dusting
to make Tiramisu
the egg and sugar in a bowl and whisk until thick
the mascarpone and whisk for a further minute.
a separate bowl, whip the cream until thickened. Fold
into the egg and mascarpone mixture.
a 450 g / 1 lb loaf tin (about 600 ml / I pint in
capacity) with clingfilm.
together the rum, Tia Maria, brandy and coffee.
a thin layer of the cream mixture over the base of
half the boudoir biscuits into the coffee mixture
one by one and arrange them in a layer on top of the
another layer of cream on top, thickly this time,
followed by the remaining biscuits, dipped as before.
with a layer of cream.
the top with cocoa powder, then leave in the fridge
serve the Tiramisu, turn out of the tin and peel off
the clingfilm, then dust with cocoa powder and cut