BEST TIRAMISU RECIPE | How to Make Italian Tiramisu "My Way" | Vincenzo's Plate

This is the Tiramisu Recipe you have been looking for all your life...this is the BEST Tiramisu Recipe you have ever tasted!!!This is also my favourite recipe ever. I bet you have never quite tasted an Authentic Italian Tiramisu like mine and I just know you will love it.
Not only does it have the perfect balance of sweetness and crunch, it is not too heavy and not drenched in liquor, so perfect for all ages!

#tiramisu #tiramisurecipe #vincenzosplate

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BEST TIRAMISU RECIPE

INGREDIENTS:
5 x XL fresh eggs
1 packet of savoiardi biscuits (recommended brand: Matilde vicenzi)
1 tub of mascarpone cheese (500g, recommended brand: Polenghi)
3-5 table spoons of white sugar
700ml espresso coffee (this should be prepared earlier and cooled down)
1 x block of milk chocolate (200g)
Nesquick
Icing sugar

UTENSILS:
2 x medium size mixing bowls
Electric mixer
30 x 24cm rectangular pyrex dish (or an aluminium tray)
1 x table spoon
1 x small sieve

METHOD:
1. Crack each egg separating the yolk from the egg white and putting them into individual mixing bowls.
2. Add approx. 2 1/2 tablespoons of white sugar to each bowl.
3. Mix each of them with an electric mixer until they become creamy and fluffy.
4. Place 250g of mascarpone into each bowl and mix each bowl again for around 3minutes.
5. Slice or grate the block of chocolate into slithers or grate it, leaving a few chunckier pieces for some added crunch.
6. Dip both sides of a savoiardi biscuit into the coffee mix, holding it flat for 3 seconds in total then place it into the pyrex.
7. Repeat this process by lining the biscuits up until you cover the base creating the first layer.
8. Get the yellow (yolk) mixture and stir it together one last time with a spoon, then pour this over the top of your biscuits as evenly as you can making sure you cover the edges and all four corners.
9. Gently smooth the mixture over the biscuits as evenly as you can, using a spoon and being careful not to press down on them.
10. Sprinkle a generous amount of the grated chocolate over the top, again as evenly as you can.
11. Sift a tablespoon (or two) of nesquick over the top until the layer is completely covered.
12. Make another layer of biscuits by repeating the process as above then cover them with the white mixture, and again add chocolate and nesquick on top
13. Carefully cover the tiramisu with alfoil and place it into the fridge for at least 3 hours (minimum).


VINCENZO'S PLATE TIP: This Tiramisu Recipe is best served after at leat 24hr in the fridge so it is recommended to make this the day before you wish to eat it.

HOW TO SERVE:
Cut the Tiramisu into square portions and place onto a large white round plate.
Sprinkle a mixtire of nesquick and icing sugar on the plate around the serving and dust a little extra on top too.
You can also make mini portions of Tiramisu and put them into clear dessert cups which can be served easily straight from the fridge.
E ora si mangia, Vincenzo's Plate...Enjoy!

From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo's Plate and the journey to bring the Taste of Italy into homes all around the world.

Production company: Fame Park Studios
Editor: Bill Way
Brand Manager: Suzanne Prosperi
Animation: Daniele Pignoli
Photographer: Bill Way
Web Designer: Stephanie Nasca
Music "Oktogon" and "Platos178 ok" are composed and performed by Walter Gaeta

Special Thanks:
Maria and Frank Calla
Mireille Salloum - Street fresh digital media

Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes

Watch the video recipe: http://youtu.be/Hf_H6UcTU_U