devonshire tea...rimisu
I made my own marscapone and savioradi biscuits as part of the challenge, but you don't need to do that as both are readily available (and deliciously procurable) from your local deli or market. You'll need to start this recipe two days before you intend to serve it.
  • 2 large egg yolks
  • 3 tbsp sugar
  • ¼ cup strongly brewed tea
  • ¼ tsp vanilla extract
  • ¼ cup sugar
  • 1 tbsp plain flour
  • ½ tsp vanilla extract
  • 1 large egg yolk
  • ¾ cup milk
  • 1 cup thickened cream
  • ¼ c sugar
  • ½ tsp vanilla extract
  • 2 cups milk
  • strawberry tea (or milk flavouring)
  • ⅓ cup mascarpone cheese
  • 36 savoiardi/ ladyfinger biscuits (you may use less)
How to make it
  1. To make the zabaglione, first heat some water in a double boiler and then put a heat-proof bowl on top, making sure it doesn't touch the water's surface.
  2. In a mixing bowl or stand mixer, combine the two egg yolks, sugar, tea and vanilla extract and whip them until light and fluffy and pale in colour.
  3. Transfer the mixture to the bowl over the double boiler and stir constantly until the mixture cooks and thickens to a custardy consistency. Let it cool overnight in the fridge.
  4. To make the pastry cream, whisk the sugar, flour, vanilla extract, one egg yolk and half the milk in a heavy bottomed saucepan until it is smooth.
  5. Place the mixture over a low heat and cook, stirring continuously, to prevent lumps and curdling. Add the milk a bit at a time, stirring constantly and cook for about 10 minutes, or until it thickens.
  6. Put the mixture in a bowl and refrigerate it overnight as well.
  7. The next day, combine the cream, sugar and some vanilla extract in a mixing bowl and beat until it holds stiff peaks.
  8. Mix the milk and strawberry flavouring together, and have your assembly dish ready.
  9. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.
  10. To assemble the tiramisu, dip the savioradi biscuits in the strawberry milk mixture until they are moist but not soggy. Place them immediately into your serving dish. Repeat until there is a single layer entirely covering the base.
  11. Spoon one-third of the cream mixture on top of the biscuits then spread it all the way to the edges.
  12. Repeat to create 2 more layers and then chill the whole thing over night or for at least four hours before serving
Recipe by onebitemore at