Mark McEwan: The best tiramisu recipe, possibly ever
Every Saturday, Chef Mark McEwan, one of Canada’s most celebrated chefs, serves up everything you need for a special weekend meal, including a recipe and expert at-home cooking tips.
One of my fondest tiramisu memories is from 1985. I was at Pronto on Mount Pleasant in Toronto, speaking with Franco Prevedello about our eventual purchase of the restaurant, and I remember I finished my meal with an amazing tiramisu. This recipe is an improved version of that dessert, a fresh twist on a historic favourite.
This tiramisu needs a touch more work, but it’s well worth the effort. The fresh sponge and crunchy caramel make a huge difference: It creates a great textural change and a superior cake base. I’d serve this with a digestif such as Amaro.
1. Baking requires exact measurements and technique. Organize all your ingredients, set up your station and review the recipe in detail. Walk through it in your mind and then dive in. The better organized you are, the better the results will be.
2. The chocolate caramel crunch is the complicated part of this recipe — if you follow the directions very carefully, it will make all the difference. Otherwise, the techniques are straightforward.
3. To work with the gelatin leaf, soak it in warm water until soft, then add it to the warm base. This will help ensure an even dissolve.
Chocolate Caramel Sponge Cake Tiramisu
Chocolate caramel crunch
2/3 cup (150 mL) sugar
2 tbsp (30 mL) corn syrup
2 tbsp (30 mL) butter
1 oz (30 g) dark chocolate, chopped
1 can (300 mL) condensed milk
2 long espressos