The tempting taste of tiramisu

• Published date: 03 November 2021

New Zealand chef Ben Bayly and Nespresso have joined forces to make some decadent tiramisu recipes.

Bayly has designed the recipes using the new limited edition Nespresso coffees that have just launched as part of the celebrated Ispirazione Italiana range, which showcases Italy’s traditional and modern coffee roasting techniques.

His Nonna’s Tiramisu Cake is made using Ispirazione Novecento, and his Tiramisu Martini is made using Ispirazione Millennio. Both recipes are decadent, yet relatively simple — and would make the ideal menu addition for Kiwis to try their hand at — in lockdown or out!

NONNA’S NESPRESSO TIRAMISU CAKE

with Ispirazione NovecentoThis tiramisu is not only the ultimate dessert, but it also makes the best birthday cake — a break away from traditional birthday cake. Simply set the tiramisu up in your favourite cake tin (any shape), turn out the cake once set, dust with cocoa and add the candles, easy — no baking, no icing ... and super delicious.

Preparation — 30 minutes; Chilling — 1 hour

IngredientsFor the Nespresso syrup:

■4 x Espresso 40ml extractions of Nespresso Ispirazione Italiana Novecento (160ml)

■60g sugar

■12g gelatine (3 sheets) softened in cold water

■100ml of Quick Brown Fox coffee liqueur

■100ml Baileys

For the cream:

■6 egg yolks

■100g sugar

■100ml of water

■12g gelatine (3 sheets) softened in cold water

■200g mascarpone

■180g cream

For assembly:

■1x 200g packet of Savoiardi biscuits

MethodFor the Nespresso syrup: Mix together, boil, then add the gelatine.

For the cream: Place the sugar and water in a small saucepan, bring to the boil. Using a thermometer, cook the sugar until 118C2. Place the yolk into a mixer with the whisk attachment and whisk until white.

Allow the sugar syrup to stop boiling, add the softened gelatine to incorporate and then pour the molten sugar mixture slowly over the yolks on a low speed on the mixer.

Once all the sugar has been added to the yolks, return the mixer to full speed and whisk until cool.

Combine the cream and the mascarpone and whisk until soft peaks. Fold the mascarpone and cream mixture through the cool egg yolk mixture carefully.

To assemble Nonna’s Nespresso Tiramisu Cake:

Line one 15cm cake tin 20 x 5cm loaf tin with baking paper and a little oil. Place of the mascarpone cream mixture in the bottom of the tin, spread evenly.

Soak five biscuits in the warm Nespresso syrup for a few seconds then place on top of the cream.

Repeat the process four times to fill the tin and set up in...