Pastry chef Anna Polyviou shares her recipe for the perfect tiramisu
A boozy dessert you never knew you needed: Pastry chef Anna Polyviou shares her simple eight-ingredient recipe for the perfect tiramisu
- Pastry chef Anna Polyviou has offered her simple recipe for the perfect tiramisu
- The Australian dessert queen has taken the classic recipe to a whole new level
- Her recipe calls for lady finger biscuits, mascarpone, ice cream, and gin liqueur
Pastry chef Anna Polyviou has offered her simple recipe for the perfect tiramisu.
The dessert queen – dubbed as the ‘punk princess of pastry’ – has taken the classic recipe to a whole new level by creating her own version called the ‘gin-amisu’.
Her recipe calls for lady finger biscuits, vanilla paste, mascarpone, thickened cream, icing sugar, caramel ice cream, chocolate and coffee gin liqueur.
A pastry chef has taken the classic recipe to a whole new level by creating her own version called the ‘gin-amisu’
150ml of Tanglin Honey Bean Coffee Gin Liqueur
150g of mascarpone
150ml of thickened cream
25g icing sugar, sifted
1tsp of vanilla paste or 1 vanilla bean pod
3 Savoiardi (Lady Finger biscuits), diced into 2cm cubes
250ml of store-bought caramel macadamia or caramel ice cream
100g of good quality milk chocolate, to finely grate
1. Whisk together the mascarpone, thickened cream, icing sugar and vanilla until the mixture is combined and lightly aerated.
2. Divide chopped Savoiardi among six serving glasses and pour the gin liqueur over the biscuits in each glass. Top each glass with a generous spoon of mascarpone.
3. Sprinkle grated chocolate over the mascarpone mixture, top with a spoon of ice cream, and finish with the rest of the mascarpone, dividing evenly among the glasses. Grate over chocolate to serve.
Recipe by Anna Polyviou
To make the dessert in three simple steps, she simply whisked together the mascarpone, thickened cream, icing sugar and vanilla until the mixture is combined and lightly aerated.
Divide the chopped lady finger biscuits among the serving glasses and then pour the gin liqueur over. Polyviou’s go-to is the Tanglin Honey Bean Coffee Gin Liqueur.
She then topped each glass with a generous spoon of mascarpone, a sprinkle of grated chocolate, topped with ice cream, finished with another layer of the mascarpone mixture, followed by grated chocolate on top.
The award-winning chef teamed up with Singapore Tourism Board to bring a slice of Singapore to Australians by creating a special Honey Bean Coffee Gin Liqueur.
‘With travel between Australia and Singapore temporarily on hold, it was important for me to be able to help give Australians access to the flavours and vibes of Singapore,’ she said.
‘I’ve missed not being able to visit one of my favourite places for the past 18 months.’
Coffee was selected as the hero ingredient as it reflects both countries’ shared passion for the morning brew and it is something of a daily ritual for both cultures, so it was an obvious choice for Polyviou.
‘Being able to influence the creation of a new product, from concept right through to the packaging, has been very special and I’m really proud with what we’ve produced,’ she said.
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