Tiramisu by Francobollo Posto Italiano Chef Stephen Perrin


Tiramisu Fancobollo Posto chef Stephen Perrin
Photo: Francobollo Tiramisu


For out latest recipe from a Toronto chef, we share this Tiramisu recipe from Francobollo Posto Italiano restaurant.

– 6 egg yolks
– 120 grams white sugar
– 750 grams mascarpone
– 500 grams savoiardi (ladyfingers)
– 1 shot Bacardi white rum
– ~3 cups espresso

-Place eggs and sugar into electric mixer, mix for 6-7 minutes or until well mixed
-Mix in mascarpone and rum, ready when creamy
-Dip ladyfingers in espresso, place one layer of ladyfingers in pan flat side by side
-Layer 1/3 of cream over ladyfingers
-Place another layer of espresso-soaked ladyfingers on top
-Layer remaining 2/3 of cream over ladyfingers
-Place in fridge to chill for several hours

Serves 8 people

Serving suggestion: Garnish the top of the cake with the shaved dark chocolate or powdered cocoa.




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Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography