Truffles are popular in pasta, risotto and egg dishes, but less often seen in desserts. A few things accentuate the distinctive aroma of these delicious winter treats, fat and carbohydrate among them. So tiramisu, with its Savoiardi biscuits and creamy mascarpone, is a perfect carrier for truffle’s alluring flavour. It’s not essential, but if you store the eggs in a sealed jar with the truffle for a few days before making this truffled tiramisu, the truffle aroma will permeate the shells and you’ll find the eggs, especially the fat-rich yolks, have a wonderful truffle scent. I garnish my truffled tiramisu with crumbled hazelnut praline for something a bit different – it is quite sweet, so add more or less to suit your taste or use the classic tiramisu garnish of cocoa powder or grated chocolate if you have less of a sweet tooth. I like the way the complex chocolatey, dried fruit flavours of Pedro Ximinez (PX) Sherry work with the truffle flavours, but you can use any alcohol you like (or leave it out). I serve a glass of chilled Gonzalez Byass PX Nectar alongside my truffled tiramisu. No truffles? Try my classic tiramisu (see video below) or coffee-free cherry tiramisu.
Serves 6
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