Create this Italian Classic Dessert at Home

Ken Behrens, we miss you here at QT and can’t wait to open our doors next month for wine swirling, indulgent dining and magic moments at Capitol Bar & Grill.

If you’ve exhausted your recipe book of banana bread, sourdough and focaccia, we invite you to try an authentic Tiramisu, the ultimate pick-me-up and our favourite coffee-infused dessert. Our Executive Chef, Josh Smith-Thirkell has shared his secret recipe, to help you create this Italian classic at home and cure your Capitol Bar & Grill withdrawals.

Originating in Treviso, Italy at a restaurant called Le Beccherie, Tiramisu has been a favourite at QT over the years, served up at Capitol Bar & Grill and Sydney’s Parlour Cucina. Best served cold, we recommend making this on a fine Saturday morning and popping it in the refrigerator ahead of your Saturday night of lockdown.

Enjoy!

Tiramisu 1988 Recipe

Serves 8 people

Ingredients

• 1 pkt Sponge Fingers
• 100g Cocoa Nibs
• Cocoa for dusting

Sabayon

Ingredients

• 6 Eggs
• 300g Caster Sugar
• 60ml Marsala (Italian)
• 1kg Mascarpone Cheese
• 500ml Cream

Method

Whisk the eggs, sugar, Marsala over a double boiler until sabayon reaches ribbon stage – you should be able to make a figure 8. Put aside to cool slightly – whisking every few minutes so it doesn’t split.

Whip cream to a soft peak then add mascarpone cheese and fold through.

Add sabayon to the cream mixture and mix through

Coffee Mixture

Ingredients

600ml Espresso Coffee

100ml Marsala

300ml Sugar Syrup

Method

Combine all ingredients together.

Construction

In batches, soak the sponge fingers in the coffee syrup.

In a large serving bowl layer the sponge fingers, then cream, and cocoa nibs. Repeat again, with sponge fingers, then cream. Dust completely with rich dark cocoa powder.