Anna Polyviou, Pastry Chef, has created a simple recipe for the perfect tiramisu.
The dessert queen, affectionately known as the punk princess in pastry’, has taken the classic recipe to a new level by creating her own version, the gin-amisu’.
Her recipe calls for lady fingers biscuits, vanilla paste and mascarpone, thickened crème, icing sugar and caramel ice cream.
A pastry chef has created her own version of the classic recipe, the ‘ginamisu’.
Gin-amisu recipe
INGREDIENTS
150ml Tanglin Honey Bean Coffee Gin Liqueur
150g Mascarpone
150ml thickened cream
25g icing sugar, sifted
1 tsp vanilla paste or 1 vanilla bean pod
3 Savoiardi (Lady Finger biscuits), cut into cubes of 2cm
250ml caramel macadamia ice cream or caramel icecream purchased in stores
100g good quality milk chocolate to finely grate
METHOD
1. Mix the mascarpone with the thickened cream, vanilla, icing sugar, and vanilla until it is well combined.
2. Divide the chopped Savoiardi into six glasses. Pour the gin liqueur on top of the biscuits in each glass. Add a generous amount of mascarpone to each glass.
3. Sprinkle grated chocolate on top of the mascarpone mix. Top with a spoonful of ice cream and finish with the remaining mascarpone. Divide evenly among the glasses. Serve with grated chocolate.
Anna Polyviou’s recipe
The recipe is easy to make: simply combine the mascarpone with thickened cream, vanilla, icing Sugar and vanilla until you have a smooth mixture that is light aerated.
Divide the lady finger biscuits into small pieces and then pour the Gin Liquor over. Polyviou prefers 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.
Pastry chef Anna Polyviou (pictured), shared her simple recipe for the perfect tiramisu
The award-winning chef has teamed up to create a Honey Bean Coffee Gin Liqueur with the Singapore Tourism Board.
She stated that she was unable to travel between Australia and Singapore due to temporary delays. However, she wanted to be able help Australians enjoy the flavors and vibes in Singapore.
“I have missed not being in a place I love for the past 18months.”
Because coffee is a symbol of both countries’ passion for coffee, it was chosen as the hero ingredient. It is also a daily ritual in both cultures so it was an easy choice for Polyviou.
“Being able, from concept to packaging, to influence the creation and launch of a new product has been very special, and I’m really proud of what we’ve produced,” she stated.