If you think every tiramisu recipe is the same – a little coffee, a little mascarpone, a little nostalgia – then Jamie Oliver will gently but firmly prove you wrong. His version has become a true internet phenomenon this year, because he has elevated the classic dessert to a level where you can make it quickly, without complications and with a result that smells like it came straight from an Italian trattoria. And the best part? The whole process takes less time than it takes to wash the dishes after Sunday lunch.
Jamie Oliver with his recognizable culinary creativity, he brings a recipe for tiramisu, which is simply enchanting. This tiramisu is not just another version of the popular Italian dessert. It is a feast of flavors, where dark chocolate blends with aromatic dessert wine and the freshness of orange peel. The addition of finely ground coffee beans gives texture and a subtle bitterness that nicely balances the sweetness.
Tiramisu recipe according to Jamie Oliver's instructions
Jamie has this magical ability to take something we all know and make it something new, fresh, and incredibly delicious. That's how he came up with his new tiramisu recipe, which is based on three ingredients that make the dessert more aromatic, more luxurious, and somehow... more "Jamie." Instead of complicating things, he simplifies the dish, speeds it up, and makes it more accessible to people who want something special but don't have an eternity to spend in the kitchen.
So it's no surprise that his tiramisu recipe has become one of the most searched-for viral hits of the year. It's that perfect balance of speed, flavor, and a little culinary surprise that reminds us why Jamie's name is not only written in cookbooks, but also in recipes that actually make people go back to the kitchen. And this time, you'll be glad you did - you're only 30 minutes away from a dessert that everyone will want to try again.
Tiramisu with added chocolate and orange
Ingredients
- 300 g good quality dark chocolate (70 %)
- 100 g of unsalted butter
- 8 large eggs
- 200 g of powdered sugar
- 2 tablespoons of cocoa powder
- 150 ml strong coffee
- 50 ml Cointreau
- 500 g ricotta
- 500 g of mascarpone
- 2 teaspoons vanilla paste
- 2 tablespoons powdered sugar
- ½ orange
- cocoa powder for sprinkling
Directions
- Preheat the oven to 180°C. Place the chocolate in a large glass bowl, add the butter and place the bowl over a saucepan of gently simmering water (make sure the water does not touch the bottom of the bowl). Stir until the chocolate and butter are completely melted, then set aside to cool slightly.
- Separate the egg yolks from the egg whites. Place the egg yolks and powdered sugar in a bowl and beat for about 2 minutes until light and fluffy. Stir in the melted chocolate.
- In another bowl, beat the egg whites with a pinch of sea salt until stiff. Then gently fold the mixture into the chocolate mixture in two or three batches. Sift in the cocoa powder and fold in carefully.
- Pour the batter into a greased 25×30 cm baking pan (or spread evenly on a 30×40 cm baking pan lined with baking paper). Bake for exactly 15 minutes, until the sponge cake is slightly springy to the touch but the center remains pleasantly moist.
- Prick the baked sponge cake several times. Pour the coffee and Cointreau evenly over it, then leave to cool completely.
- In a large bowl, combine the ricotta, mascarpone, vanilla paste and sugar. Beat with a whisk until you have a silky smooth cream. Spread over the cooled, coffee-soaked sponge cake. Use a spatula or the back of a spoon to create a wavy pattern.
- Finely grate the orange zest over the top and sprinkle the dessert with cocoa. For an even more luxurious taste, you can replace the cocoa with grated or grated dark chocolate.
