Tiramisu slices, Signature

Giuseppe Dell’Anno’s Tiramisu Slices

The handshake card

• Baker: Giuseppe Dell’Anno
• UK series: Series 12 (2021)
• Week/theme: Week 9, Patisserie semifinal
• Challenge: Signature
• Handshake fact: Giuseppe received a Hollywood handshake for his tiramisu slices.
• Yield: 12 slices
• Difficulty: Needs skill
• Official timing: 1 hour 30 minutes hands-on, plus chilling; 15 minutes baking
• Source: Giuseppe’s Tiramisu Slices, The Great British Bake Off
• Evidence: Master index entry #44; research sources [S1], [S2], [S3].

Why it earned the handshake

Giuseppe’s official recipe transforms tiramisu into a precise slice: almond-and-coffee sponge, stewed sultana purée, marsala mascarpone cream, coffee syrup, cocoa, and a tempered chocolate triangle. The sultana layer is unusual but purposeful, adding a sweet, tangy fruit note beneath the coffee and mascarpone.

Ingredients

Almond-and-coffee sponge

• 150g almond paste
• 2 whole eggs
• 6 eggs, separated
• 90g icing sugar
• 5 tsp coffee extract
• 40g caster sugar
• ⅛ tsp cream of tartar
• Pinch of salt
• 2 tbsp type ‘00’ flour, sifted
• 4 tbsp cornflour, sifted

Stewed sultanas

• 4 platinum-grade gelatine leaves
• 500g sultanas
• ¼ tsp ground cinnamon
• 1 tbsp marsala
• 375ml water

Coffee syrup

• 75ml freshly brewed espresso coffee
• 25g caster sugar
• 1 tbsp coffee liqueur

Tiramisu cream

• 5 large egg yolks
• 145g caster sugar
• 500g mascarpone
• 340ml whipping cream
• 4 platinum-grade gelatine leaves
• 3 tbsp marsala
• 40ml water

Decoration

• 150g 70% dark chocolate, broken into pieces
• 2 tbsp cocoa powder

You will also need baking sheets, a 24 x 22cm metal frame, acetate or baking paper, a piping bag, and a sugar thermometer.

Method

1. Heat the oven to 180°C/160°C fan/350°F/Gas 4. Whisk the almond paste, two whole eggs, and six yolks until smooth. Add the icing sugar and whisk for 3–5 minutes until light, then whisk in the coffee extract.
2. Whisk the six egg whites with the caster sugar, cream of tartar, and salt to stiff peaks. Fold one third into the almond mixture, followed by the flours, then fold in the remaining meringue.
3. Spread the batter between two lined baking sheets, each larger than 24 x 22cm. Bake 12–15 minutes until springy. Cool for 5 minutes, turn onto fresh paper, peel away the old paper, cover with a tea towel, and cool.
4. Soak the sultana gelatine. Simmer the sultanas, cinnamon, and 375ml water for 10 minutes until soft. Blitz to a purée, return to the pan, and simmer 15–20 minutes until thick. Stir in the squeezed gelatine and marsala; cool to room temperature.
5. Heat the espresso and sugar until dissolved, stir in the coffee liqueur, and cool.
6. Whisk the egg yolks to triple their volume. Boil the caster sugar and 40ml water until the syrup reaches 115°C. With the mixer running, slowly pour it into the yolks and continue whisking until cool.
7. Whip the mascarpone and cream to soft peaks. Soak the second set of gelatine leaves, warm the marsala just below boiling, dissolve the squeezed gelatine in it, cool, and stir into the yolk mixture. Fold the yolk mixture into the mascarpone cream in three additions, then transfer to a piping bag.
8. Cut two sponge rectangles using the frame. Set the frame on a lined sheet, add one sponge, and brush with coffee syrup. Spread over the sultana purée, pipe a generous cream layer, add the second sponge, and brush with syrup. Pipe and smooth another cream layer. Chill until set.
9. Temper the 150g chocolate by melting 100g to 41°C, removing from the heat, and stirring in the remaining 50g until it reaches 32°C. Pipe 12 roughly filled triangles onto acetate or baking paper and leave them to set.
10. Remove the frame, trim, and cut into 12 equal slices, cleaning the knife between cuts. Hold card diagonally over each slice and dust one corner with cocoa. Pipe small dots of reserved cream along the cocoa edge and stand a chocolate triangle in the centre.

Baker’s tips

• Cool the sultana purée and marsala gelatine mixture before assembly so the cream stays stable.
• Cook the sugar syrup to 115°C for a reliable pâte-à-bombe-style cream base.
• Cut with a warmed, wiped knife to keep the layers and cocoa triangle crisp.

Make-ahead

The assembled slab can chill overnight. Tempered chocolate triangles can be prepared ahead and kept dry; dust and finish the slices shortly before serving.