Jaffamisu (Orange and Dark Chocolate Tiramisu)

One difference I found between French and Italian cooking is, the Italian approach seems to be assembling the best ingredients available, with minimum fuss, whereas french processes can seem to sometimes border on alchemy.

One example of such pragmatism is Tiramisu. This famous dessert is one of those which are deceptively easy to make, never fails to impress, and will leave you thinking that it’s tragic that the Italians never quite mastered mechanical engineering in the same way that they have food.

When I arrived in Pisa, I was immediately whisked away to lunch in a little Circolo in Calci, and the hour or so there set the tone for my too-brief stay in Tuscany. Dessert was a Strawberry Tiramisu. I’d always associated Tiramisu with coffee, and the revelation that the concepts can be applied to any flavour combination was a bit of an ‘Ah-ha’ moment.

Naturally, upon return to Brisbane, I set out to replicate this experience, but seeing as strawberries are out of season, and hideously expensive at the moment, I thought about alternatives. As it so happened, I found some extremely sweet, succulent oranges at the markets, and what complements orange better than dark chocolate? This is the thinking that gave way to Jaffamisu!

Ingredients

• 200-250g Savoiardi biscuits
• About 500ml strong coffee for dipping
• 4 eggs, separated
• 250g marscapone
• 300ml cream
• 1/2 cup sugar
• 3 good sized oranges. Navels are good.
• 400g or so dark chocolate, coarsely chopped.

Method

1. Use a grater to zest the orange. Set aside.
2. Peel the oranges and dice (around 5mm³-ish)
3. Beat egg yolks and sugar until mixture turns pale.
4. Add marscapone, cream, and orange zest. Beat until combined.
5. With clean beaters, beat the egg whites until soft peaks form. Fold into marscapone mixture.
6. Assemble Jaffamisu by layering:
• Savoiardi dipped in coffee
• Diced oranges
• Dark chocolate
• The cream
7. Chill for a few hours, and you’re done!

So now you know how to make a Tiramisu. Go forth and explore making your own flavours!

Just Quickly... Tuckeria (Fortitude Valley)

Decent mexican is hard to come by in Brisbane. I am so glad that this little place has opened up next to Grill'd in the Valley.

A friend of mine described it as a 'glorified taco stand'. A somewhat fair cop, but that's not a bad thing. With it's roots harking to San Francisco's Mission District, Tuckeria serves one of the most delicious burritos I've ever had. They don't look like much, but they are just packed full of flavour, and are filling, even after a session at the gym.

First time visitors are well advised to study the technique behind eating a burrito, for ensuring maximum flavour and mess-containment. (Short version is peel a bit of foil, squeeze a bit of lime, squirt a bit of sauce, take a bite, repeat)

The Skinny:

• Shop 13, Central Brunswick (42 Brunswick St)
• Open 7 days. (till late on nights that matter, I've been told)
• Mains $10-15.