Ingredients
- 250g egg yolk
- 360g sugar
- 10g gelatine
- 600g mascarpone cheese
- 700g whipping cream
- 20 Savioradi biscuits
- 400g sugar
- 400ml water
- 25g instant coffee
- 2 oranges
- handful of fresh mint leaves
- 10ml honey
- pinch of crushed black pepper
- For the tiramisu cream, soak the gelatine in cold water. Start whipping the egg yolk, sugar and vanilla over a double boiler. Whip until the mixture is thick (and the smell of raw egg has disappeared)
- Take the bowl off the double boiler. Add the gelatine and mix until it has completely dissolved. Leave to one side to cool down
- Whip up the whipping cream until light and fluffy. Fold in the mascarpone cheese into the egg mixture and then fold in the cream until smooth and creamy
- Boil the water and sugar. Add the coffee and take the mix off the flame
- Segment the oranges, chop the mint and mix everything together
- Soak two Savioradi biscuits in coffee syrup and place on a serving plate. Using a piping bag, pipe the tiramisu cream over the biscuits
- Build up another layer of soaked biscuits and place cream on top
- Dust with cocoa powder and serve with the orange and mint salad
This recipe makes five and comes from Chef Anubhav Sethi of Lemon Tree restaurant, Holiday Inn Abu Dhabi
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