Tiramisu with vanilla and sea salt; the classic, creamy, coffee-spiked Italian dessert dressed up with fragrant vanilla seeds and flaky sea salt.
There is no such thing as too much when it comes to tiramisu.
It’s light enough that “too much mascarpone cream” is unlikely. It’s bold enough that “too many biscuits” isn’t much of a problem. And, let’s be clear, the mere idea of “too much coffee” is just inconceivable.
While we’re at it, I don’t believe in portion sizes either when it comes to this particular dessert. I’d like to eat a square metre of it every day if I could.
By nature, it’s one of the most well-balanced desserts out there. Fluffy egg whites folded into thick mascarpone cheese sweetened with sugar. Once-solid biscuits turned soft in a bath of strong coffee and layered upon the cloud-like layers of cream. Punchy, gentle, smooth, and airy all at once. It’s a dream.
Of course, it’s nothing new. This sweet has been associated internationally with Italy since the 1980s, and thank heavens for that. It’s a staple on dessert menus all over the country and all over the world, and at the same time is incredibly easy to whip up at home.
The version you see before you in today’s recipe is no different. In fact, it’s very similar to my more “classic” tiramisu recipe. Simple, straight-forward, and quick (if you don’t count the torturous hours it has to sit in the fridge until perfectly soft).
You can see a walkthrough in my latest vlog!
However, this tiramisu with vanilla and sea salt has an extra touch of flare that makes it even more special. As the title suggests, there’s the addition of a generous pinch of flaky sea salt to the mascarpone cream. This balances out any potential bitterness from the coffee, and amplifies the flavours. Similarly, the addition of vanilla seeds provides a gorgeous natural perfume.
I also chose to differ slightly from the regular old savoiardi biscuits (also known as Lady’s Fingers, trifle sponges, or boudoir biscuits in the UK). While they work perfectly well, and are widely available, I wanted to try out something bolder. In this tiramisu with vanilla and sea salt are Sardinian pistokeddos. These are longer, fatter, flatter biscuits with a much more balanced flavour. They don’t contain the same somewhat eggy taste and sugar coating, they are instead soft inside like macarons and have the faintest flavour of honey. Fortunately (or unfortunately, depending on your caffeine tolerance) they also soak up a larger amount of coffee, making for a really punchy taste amongst the dreamy mascarpone cream.
Of course, they are less widely available, and may not be for everyone. For that reason, much like Ina Garten would, I’ll let you know that basic shop-bought savoiardi are an ideal swap in this tiramisu with vanilla and sea salt.
I hope you enjoy this even sexier version of a classic dessert. It disappeared very quickly when I brought it over to an evening with friends, and is one I’ll be remaking again very soon.
Feel like saving this tiramisu for later? You can pin the image below to Pinterest:
Want to make this tiramisu with vanilla and sea salt? Simply follow the recipe below!
Ingredients
- 250ml-400ml (1-2 cups) black coffee, from pulled espresso or from a moka/cafetiere
- 5 large eggs, separated into yolks and whites
- 100g (½ cup) granulated sugar
- 750g (26 oz) mascarpone cheese
- Seeds from ½ a vanilla pod, or 1 tsp of vanilla bean paste
- Generous pinch of flaky sea salt
- 300g-350g (1-2 packs) savoiardi biscuits or pistokeddos
- 1-2 tbsp cocoa powder, or a sprinkling of dark chocolate shavings, to decorate (optional)
Instructions
- Prepare the black coffee, pour it out into a wide bowl and set it aside to cool while you prepare your other components. I like to make a large amount, as the quantity required can vary depending on the size and porosity of the biscuits you use.
- In a large bowl, whisk together the egg yolks and sugar until pale and airy. This should only take 3-4 minutes.
- Whisk the mascarpone, vanilla seeds, and salt into the egg yolk and sugar mixture for 1-2 minutes, or until creamy and fluffy. Set aside.
- Using a clean whisk and separate large bowl, beat the egg whites until holding soft white peaks.
- Gently stir the fluffy egg whites into the mascarpone mixture until you have a smooth and light cream. Try not to stir TOO much, as you risk knocking out too much of the air. Once you have prepared your mascarpone cream, and your coffee has cooled, it’s time to assemble!
- Look out a rectangular dish, trifle bowl, or individual glasses.
- Soak a few savoiardi biscuits (both sides) in the coffee and place them into your dish(es). Only a few seconds of dunking is needed, and don’t worry if you have to break the savoiardi into smaller pieces to fit.
- Spoon and spread over enough of the mascarpone cream to make an even layer covering the biscuits.
- Repeat this layering process until you’ve used up all of your mascarpone cream, or you’ve no space left in your dish(es). Any leftover savoiardi and sponge soak make a tasty sweet snack in the meantime!
- Place your filled dish(es) in the fridge to chill and set for at least 3 hours, or up to 24 hours. By this time the cream should be thickened and the sponge fingers softened.
- Top your tiramisu with chocolate shavings or a dusting of cocoa powder and serve cold.
- Enjoy!
BE A MAVERICK: why not sprinkle a handful of chopped toasted almonds or hazelnuts between each layer of mascarpone cream for extra flavour and texture?
This tiramisu will keep well in the fridge for up to 3 days, but is best enjoyed fresh!
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