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Recipe

Tiramisu

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A love letter from Italy, with a Miele signature.

Crafted with homemade biscuits, warm espresso, and steam-infused custard that melts in your mouth.

From freshly brewed Miele coffee beans to the cloud-like cream whisked to perfection, this tiramisu invites you to linger. Layers of house-made savoiardi, silky mascarpone, and espresso liqueur—elevated with the precision of a Miele combi-steam oven—come together in a dessert that’s as indulgent as it is unforgettable.

Ingredients:

Savoiardi Biscuits

4 large eggs, room temperature, separated
1 cup granulated sugar
¾ cup neutral vegetable oil (e.g., canola or sunflower)
2 tsp pure vanilla extract
2 tsp lemon zest
3 ¾ cup self-raising flour
1 tsp baking powder
1 ½ cups icing sugar, sifted

Coffee Syrup:

3 tbsp Marsala
3 tbsp coffee liqueur
⅔ cup freshly brewed espresso

Tiramisu:

4 large egg yolks (approx. ⅓ cup)
¾ cup granulated sugar
1 tbsp + 1 tsp Marsala wine (approx. 20 ml)
1 tbsp + 1 tsp coffee liqueur (approx. 20 ml)
2 ½ cups 35% whipping cream
2 ½ cups mascarpone
150 g dark chocolate, finely grated
Cocoa powder, for dusting

Preparation:

Savoiardi Biscuits:

  1. Line 3 baking trays with parchment paper. On the underside, draw lines approx. 5½" x 3" (14 x 8 cm) to use as piping guides.
  2. Preheat the combi-steam oven: Convection Bake to 340°F
  3. In a stand mixer fitted with a whisk attachment, beat egg whites on high until soft peaks form.
  4. Gradually add granulated sugar and whisk until glossy and thick. Add egg yolks and whisk another minute until combined.
  5. Reduce speed to medium. Slowly stream in oil, then mix in vanilla and lemon zest.
  6. Remove bowl from mixer. Gently fold in flour and baking powder with a spatula until just combined.
  7. Transfer mixture to a piping bag fitted with a ½-inch round tip. Pipe biscuits using the guides. Dust generously with icing sugar.
  8. Bake trays on racks 1, 3, and 5 for 10–12 minutes or until golden. Cool completely on wire racks. (They’ll crisp up as they cool.)

Coffee Syrup:

  1. In a small bowl, mix all ingredients together to combine.

Tiramisu:

  1. In a bowl of a freestanding mixer with whisk attachment, add egg yolks, sugar, Marsala and coffee liqueur. Whisk until well combined and fluffy.
  2. Transfer egg yolk mixture into an unperforated steam container and cover. Place in the steam oven and Steam at 185°F for 15 minutes.
  3. Return egg yolk mixture to the bowl of a freestanding mixer with whisk attachment, whisk again until pale and fluffy. Refrigerate to cool.
  4. In a bowl of a freestanding mixer with whisk attachment, combine the cream and mascarpone and whip until stiff peaks form.
  5. Fold the egg yolk mixture through the cream and mascarpone until evenly distributed. Place in the fridge until required.

To assemble:

  1. Cover the bottom of a serving dish with a layer of mascarpone mixture.
  2. Dip the savoiardi biscuits into the coffee syrup for 2-3 seconds and lay the biscuits flat on top of the mascarpone layer until the base is entirely covered.
  3. Top with another layer of mascarpone, followed by grated chocolate. Cover again with soaked biscuits.
  4. Repeat this process until the serving dish is almost full, leaving room for a final layer of mascarpone.
  5. Cover the top completely with mascarpone and dust generously with cocoa powder.
  6. Cover and keep refrigerated until ready to serve.

Tips:

  • For best results, tiramisu should be left overnight in fridge before serving.
  • This recipe can be modified to make individual serves. Follow the same process of layering in your chosen serving dishes and trim or break savoiardi biscuits to size.
  • Use Miele PerfectClean Tray for easier cleaning
  • For the perfect brew, use Miele Black Edition Espresso Coffee Beans. Our exclusive Miele Black Edition coffee blends are specially selected and roasted for ideal flavour and aroma in our machines. Fairtrade and certified organic.

 

Image by: Miele Australia

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