Christophe Bonzon of Chez Christophe shares his special recipe for an Italian classic
- ½ cup sugar
- 4 egg yolks
- 2 cups Mascarpone, room temperature
- 1 vanilla bean
- 4 egg whites
- 10 to 12 store-bought ladyfingers, depending on glass size
- ½ cup vanilla simple syrup (see note below)
- 1 cup local strawberries
- For the vanilla syrup: In a small saucepan, combine ½ cup water, ½ cup sugar and 1 vanilla bean split in half. Cook over medium heat until sugar dissolves, about 3 to 4 minutes. Set aside to cool while keeping vanilla bean inside to steep for maximum flavour.
- Fruit preparation: Dice strawberries. Put chopped strawberries with a touch of sugar into a small saucepan. Heat mixture stirring constantly over medium-high heat until it sugar is dissolved and fruit is slightly softened. Remove from heat and let cool.
- For mascarpone cream: In heatproof bowl, add egg yolks and sugar. Place bowl over simmering water over low heat (a bain marie) and whisk constantly until sugar is dissolved, mixture is warm and eggs are pale in colour, about 6 to 8 minutes. Remove from heat and let cool slightly. Whisk in mascarpone in two additions ensuring that there are no lumps. In a different mixer bowl, whisk egg whites using an electric mixer until soft peaks form. Then gently fold in the egg whites in two additions until smooth.
- Spoon a small dollop of mascarpone cream mixture into the bottom of four glasses.
- Dip ladyfingers very quickly into the vanilla syrup and line the bottom of each glass. If necessary, break a few ladyfingers to fit them in the glass.
- Spoon fruit mixture over soaked ladyfingers, dividing evenly among the glasses.
- Top with remaining mascarpone mousse.
- Refrigerate until set.
Note: Tiramisu should be served cold. Refrigerate for at least 6 to 8 hours in order to let the filling set properly. This will also give the ladyfingers enough time to absorb the liquids and soften to just the right texture.