From the Kitchen

As Lorenzo the exchange student from Italy prepares to leave, our Year 12 students have come together to give him a sweet send-off by making the classic Italian dessert Tiramisu. A fitting tribute to his heritage and a delicious way to celebrate his time with us!

Check out the recipe they used attached for anyone keen to try it at home!

TIRAMISU RECIPE: 

Tiramisù is the quintessential Italian dessert, known worldwide for its creamy texture and bold coffee flavour. Thought to have originated in Veneto or Friuli Venezia Giulia. Simple yet luxurious, it is a perfect make-ahead treat that only improves as it rests in the fridge.

Ingredients:

For a 6X6 cm square glass/see through container or similar

- mascarpone cheese 250g

- ladyfingers (250 gr) 100g OR 14 pieces

-  1C water + 1tsp coffee granules with added sugar for the taste 

- eggs 2 very fresh because we won't cook them 

- sugar 1/4C

- 1/2C cream whipped

for decorating: cocoa powder unsweetened to taste and good looking 

Method: 

1. To make your tiramisu, prepare the coffee - dilute the coffee in hot water, add sugar to taste and leave to cool.
2. Separate the eggs, being careful to keep the whites totally free of yolk so that they will whip well. 
3. Beat the yolks with a hand mixer, adding half of the sugar ( to obtain a soft and frothy cream, the eggs must double they volume until they reach the classic light colour). 
4. While the beater is still running, add the mascarpone a little at a time. (be very careful when adding the mascarpone, incorporate it slowly with a whisk, without exaggerating the speed. Mascarpone used at room temperature is better, especially if you have first worked it a little whit a spoon before adding it to the yolks . 
5. Whip the cream until soft peak forms. Set aside.
6. Clean the beater well and move on to whipping the egg whites . Once they’re foamy, pour in the remaining sugar a little at a time. 
7. Whip the whites to stiff peaks; you’ll know they’re ready when you can turn the bowl upside down without the mixture moving. 
8. Add the whipped cream into the mascarpone egg yolk mixture.
9. Take a spoonful of the whites and add it to the bowl with the egg yolks-mascarpone cream mixture, then stir vigorously with a spatula to dilute the mixture. 
10. Next, add the rest of the egg whites little by little, folding them in by mixing very gently from the bottom upwards to keep the air.  The mascarpone cream is ready. 
11. Spread a heaping spoonful on the bottom of a glass dish the dish you’ll use to assemble, ensuring the entire base is covered.     
12. Now dip the ladyfingers into the cold coffee (the coffee should be around 37 C', not too hot not too cold)  for a few seconds both sides then place them on the cream layer of the glass dish, trying to position them all in one direction, to form a first layer of cookies. 
13. Add another layer of mascarpone cream and level it so the cookies are covered completely. 
14. Continue to add the coffee-soaked ladyfingers and cream in alternating layers, always leveling the surface of the cream. 
15. Finally, transfer the remaining cream to a piping bag with a ½-inch (12-mm) plain tip and cover the entire surface of the tiramisu with dabs of cream.
16. Sprinkle over the unsweetened cocoa powder and leave the tiramisu to sit in the fridge for a couple of hours preferably over night. Your tiramisu is ready to be enjoyed!