Continuing our recipes perfect for The Coronation and beyond, we present... Juana Pepa's Tiramisú.
About Juana Pepa
A huge Burleigh fan, Juana Pepa is a food writer, cookbook author and tastemaker, recently moving from Madrid to London.
"There are people who dedicate their lives to themselves, and others that seek to please and make others enjoy." Juana tells stories, shows love and allows us to travel through her food. With her simple aesthetic impregnated with the traditional, she sets casual but impeccable tables that are authentic. She enjoys transforming daily acts, such as eating, into experiences, emotions and memories. Her style is the beauty of the moment, the natural, simple and deconstructed.
Juana's Top Tips
An amazing dessert that's always a good idea, Tiramisú can be served in cups or glasses individually or in a large bowl (Juana's favourite).
It's essential to be in the fridge for at least five hours, although even better if you can leave it in there overnight.
If you organize a lunch or dinner at the last minute, it gets you out of trouble, as well as having it as an option for a meal planned in advance.
Serves 6-10 people
- 2 egg whites
- 2 yolks
- 100g sifted icing sugar
- 400g mascarpone
- 18 lady finger biscuits
- 4 cups of cold coffee
- 1 tablespoon amaretto liqueur
- Dark chocolate powder
- Beat the egg whites until stiff.
- In another bowl, beat the sugar and egg yolks until well combined.
- Gradually add the mascarpone (at room temperature) to the mixture.
- Finally, mount the whites until stiff in three parts with enveloping movements.
- Assemble the tiramisu in the bowl. To do this, you have to dip the lady finger biscuits in cold coffee, mixed with a tablespoon of amaretto, and make the base.
- Add the cream, then another layer of lady finger biscuits dipped in coffee, the cream again, sprinkle with powdered chocolate and let it rest in the fridge.
- Juana constructed the Tiramisú in our Blue Regal Peacock Octagonal Bowl, using Blue Regal Peacock 22cm Plates to serve. Enjoy!