Whip Up A Heavenly Tiramisu At Home With The Oyster Inn’s Coveted Recipe

By Abby Porter
14th Sep 2021

There’s nothing like taking a bite of tiramisu to make you feel like you’re really treating yourself. It’s rich, it’s velvety, it’s the golden child of the coffee dessert family. In other words, if you’re a caffeine lover with a sweet tooth, it’s pretty much irresistible. 
The one we’re digging a fork into today is a treat from The Oyster Inn, the Waiheke Island fave helmed by all-star chef Josh Emett from his cookbook The Recipe which is contributed by Marc Vetri, and it’s everything you want in a tiramisu. We all know those cocoa-dusted layers of mascarpone and coffee-soaked biscuits are the stuff of dreams, and Josh’s beloved dessert boasts nothing less. Starring store-bought ladyfingers and pantry staples, the recipe is born from tradition and simplicity in the most delicious way.
Lucky for us, it’s also super easy to whip up at home! Give a little love to six ingredients and you’ll be serving up top-tier tiramisu in less than an hour. Pretty ideal, right? If you want a bit of restaurant-quality decadence at your weeknight dinner (or just a ton of compliments from your flatmates), dig out your mixing bowls and get ready to dive in. 
Makes 12 servings.


8 eggs, separated
300g sugar
900g mascarpone cheese, at room temperature
24 store-bought ladyfingers, plus a few for garnish
1 litre brewed espresso or strong brewed coffee, cooled
¼ cup unsweetened cocoa powder, plus more for garnish


Put the yolks in the bowl of a stand mixer along with 200g of the sugar. Beat with the paddle attachment on medium-high speed until nice and thick, 1 to 2 minutes. Transfer to another bowl.
Put the mascarpone in the mixer bowl and beat with the paddle attachment briefly to
soften it. Beat in the yolk mixture on medium speed until smooth about 1 minute.
In a clean mixer bowl, beat the egg whites and remaining 100g sugar with the whisk
attachment until glossy and thick. Using a rubber spatula, fold the whites into the
mascarpone mixture in 3 increments.
Soak the ladyfingers in the espresso just until softened and saturated, about 1 minute. Make
a layout of ladyfingers in a 3-quart serving dish or bowl, or in 12 individual serving dishes or
bowls. Top with the mascarpone mixture, another layout of ladyfingers, and a final layer of
mascarpone. Let stand at room temperature for 30 minutes before serving.
Sprinkle the top with the ¼ cup cocoa. Garnish each portion with another ladyfinger dusted on one side with a little cocoa.

Rumour has it, it's some of the best tiramisu in Auckland.
Image credit: Kieran Scott

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