Recipes, re-invented from cooking shows
Easy Tiramisu
Prep. Time:
Baking Time:
Total Time:
30 minutes
None (freezing only)
Overnight (plus about 30 minutes active)
Serves:
1 log (serves 6–8)
An easier take on Luke's Tiramisu from MasterChef UK Professionals 18. The five gelatine-set layers and the cooked coffee-chocolate crémeux collapse into a single no-churn mascarpone semifreddo, split and flavoured two ways, so there is no custard to temper and no thermometer needed. The tempered ch...
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Ingredients
FOR THE AMARETTO CHERRIES: Dark cherries, pitted – 1 1/2 cups (200 g), fresh, frozen and thawed, or jarred and drained Amaretto – 3 tbsp (45 ml) Caster (superfine) sugar – 1 tbsp (12 g)
FOR THE MASCARPONE SEMIFREDDO: Mascarpone – 10 oz (300 g), at room temperature Sweetened condensed milk – 2/3 cup (200 g) Vanilla extract or paste – 2 tsp Amaretto – 2 tbsp (30 ml) Double (heavy) cream – 1 2/3 cups (400 ml), well chilled Instant espresso powder – 2 tbsp (12 g) Boiling water – 1 tbsp (15 ml) Cocoa powder, unsweetened – 2 tbsp (12 g), sifted
TO FINISH: Dark chocolate, 60–70% – 1 1/2 oz (40 g), for grating
EQUIPMENT NEEDED: 2 lb loaf tin, approx. 22 × 11 cm Cling film Electric hand mixer (or stand mixer) 2 large mixing bowls, plus 1 medium bowl Small bowl for the cherries Flexible spatula Palette knife or the back of a spoon Fine grater or vegetable peeler
Method
STEP 1: MACERATE THE CHERRIES
Stir the pitted dark cherries together with the amaretto and caster sugar in a small bowl. Cover and leave at room temperature while you make the semifreddo, or chill overnight; they will turn glossy and syrupy. Keep chilled until serving.
STEP 2: LINE THE TIN
Line the loaf tin with cling film, pressing it into the corners and leaving a generous overhang on all four sides. That overhang is what lifts the frozen log out later, so do not skimp on it.
STEP 3: MAKE THE MASCARPONE BASE
Beat the mascarpone with the sweetened condensed milk, vanilla and amaretto until completely smooth. In a second bowl, whip the chilled double cream to soft peaks — stop while it still flops gently from the beaters, or the semifreddo will turn grainy. Fold the whipped cream into the mascarpone mixture in three additions until no streaks remain.
STEP 4: FLAVOUR HALF THE MIXTURE
Spoon half the mixture into a medium bowl. Dissolve the instant espresso powder in the boiling water, let it cool for a minute, then fold it into that half along with the sifted cocoa powder until evenly coloured. You now have one pale vanilla mixture and one coffee-chocolate mixture — keep the coffee present but balanced, as it was the pitch of the coffee the judges singled out.
STEP 5: BUILD FOUR LAYERS
Spread half of the pale mixture into the lined tin and level it with a palette knife. Freeze for 30 minutes, until firm to a light touch. Add half of the coffee mixture, level it, and freeze for another 30 minutes. Repeat with the remaining pale mixture, then the remaining coffee mixture, freezing between each. Firm layers are what keep the bands clean instead of bleeding into one another — this is the architecture that makes the log read as the original.
STEP 6: FREEZE SOLID
Fold the cling film overhang over the top, cover and freeze until completely firm — at least 4 hours, ideally overnight. The log needs to be solid right through to unmould and slice cleanly.
STEP 7: UNMOULD, FINISH AND SERVE
Lift the frozen log out by the cling film overhang, peel the film away and set it on a serving board. Grate the dark chocolate generously over the top. Let it stand for 10 minutes to soften slightly, then slice with a knife warmed in hot water and wiped dry between cuts. Spoon the amaretto cherries and a little of their syrup alongside each slice — and be generous with the cherry.
Instructions
FOR THE AMARETTO CHERRIES:
Dark cherries, pitted – 1 1/2 cups (200 g), fresh, frozen and thawed, or jarred and drained
Amaretto – 3 tbsp (45 ml)
Caster (superfine) sugar – 1 tbsp (12 g)
FOR THE MASCARPONE SEMIFREDDO:
Mascarpone – 10 oz (300 g), at room temperature
Sweetened condensed milk – 2/3 cup (200 g)
Vanilla extract or paste – 2 tsp
Amaretto – 2 tbsp (30 ml)
Double (heavy) cream – 1 2/3 cups (400 ml), well chilled
Instant espresso powder – 2 tbsp (12 g)
Boiling water – 1 tbsp (15 ml)
Cocoa powder, unsweetened – 2 tbsp (12 g), sifted
TO FINISH:
Dark chocolate, 60–70% – 1 1/2 oz (40 g), for grating
EQUIPMENT NEEDED:
2 lb loaf tin, approx. 22 × 11 cm
Cling film
Electric hand mixer (or stand mixer)
2 large mixing bowls, plus 1 medium bowl
Small bowl for the cherries
Flexible spatula
Palette knife or the back of a spoon
Fine grater or vegetable peeler
Heading 5
Ingredients
STEP 1: MACERATE THE CHERRIES
Stir the pitted dark cherries together with the amaretto and caster sugar in a small bowl. Cover and leave at room temperature while you make the semifreddo, or chill overnight; they will turn glossy and syrupy. Keep chilled until serving.
STEP 2: LINE THE TIN
Line the loaf tin with cling film, pressing it into the corners and leaving a generous overhang on all four sides. That overhang is what lifts the frozen log out later, so do not skimp on it.
STEP 3: MAKE THE MASCARPONE BASE
Beat the mascarpone with the sweetened condensed milk, vanilla and amaretto until completely smooth. In a second bowl, whip the chilled double cream to soft peaks — stop while it still flops gently from the beaters, or the semifreddo will turn grainy. Fold the whipped cream into the mascarpone mixture in three additions until no streaks remain.
STEP 4: FLAVOUR HALF THE MIXTURE
Spoon half the mixture into a medium bowl. Dissolve the instant espresso powder in the boiling water, let it cool for a minute, then fold it into that half along with the sifted cocoa powder until evenly coloured. You now have one pale vanilla mixture and one coffee-chocolate mixture — keep the coffee present but balanced, as it was the pitch of the coffee the judges singled out.
STEP 5: BUILD FOUR LAYERS
Spread half of the pale mixture into the lined tin and level it with a palette knife. Freeze for 30 minutes, until firm to a light touch. Add half of the coffee mixture, level it, and freeze for another 30 minutes. Repeat with the remaining pale mixture, then the remaining coffee mixture, freezing between each. Firm layers are what keep the bands clean instead of bleeding into one another — this is the architecture that makes the log read as the original.
STEP 6: FREEZE SOLID
Fold the cling film overhang over the top, cover and freeze until completely firm — at least 4 hours, ideally overnight. The log needs to be solid right through to unmould and slice cleanly.
STEP 7: UNMOULD, FINISH AND SERVE
Lift the frozen log out by the cling film overhang, peel the film away and set it on a serving board. Grate the dark chocolate generously over the top. Let it stand for 10 minutes to soften slightly, then slice with a knife warmed in hot water and wiped dry between cuts. Spoon the amaretto cherries and a little of their syrup alongside each slice — and be generous with the cherry.
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