Scalini Tiramisu


Tiramisu base

1 kg mascarpone

10 pcs egg yolk

450 grams sugar

300 grams water

1 kg cream

100 grams Marsala wine

chefs-signature-scalini-tiramisuCoffee sauce

500 grams water

40 grams Nescafé powder

40 grams Marsala wine

100 grams sugar

Lady finger sponge

25 pcs egg white

625 grams sugar

25 pcs egg yolk

625 grams cake flour

Hazelnut crumble

100 grams cake flour

25 grams corn flour

80 grams hazelnut powder

5 grams salt

160 grams brown sugar

130 grams unsalted butter


Tiramisu base

Prepare a pâté à bombe mixture. Dissolve the sugar in a medium saucepan with boiling water. When clear, bring to the boil and place a sugar thermometer in the pan. Meanwhile, whisk the yolks with an electric mixer until creamy. When the sugar syrup reaches 120°C, remove from the heat at once. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. Remove and cool it down a bit, whisking occasionally.

Stir in the mascarpone until completely blended.

In a chilled bowl, whip the cream to soft peaks. Fold the whipped cream into the mascarpone mixture to lighten. Add Marsala wine and mix well.

Chill the mixture until assembly.

Coffee sauce

Bring water, Nescafé powder and sugar to a boil. Cool it down a bit and add Marsala wine. Keep chilled until assembly.

Lady finger sponge

Preheat the oven to 180°C. Line a baking tray with baking paper. Make a meringue with egg whites and sugar. Add egg yolks gradually while slowly whisking. Beat until soft peaks. Slowly fold in the flour until mixed. Try not to break the meringue.

Use a piping bag with round nozzle. Pipe the mixture in long shapes on to the baking sheet. Dust some icing sugar on top and bake for 13 mins. Remove from the oven and cut into 8 cm fingers. Set aside.

Hazelnut crumble

Preheat the oven to 180°C. Line a baking tray with baking paper. Mix well butter, salt and brown sugar. Add in cake flour, corn flour and hazelnut powder and mix well.

Transfer to the baking sheet, spreading it in an even layer and bake for 20 mins.

Cool completely, and then break the crumble into smaller pieces with a blender. Store in an airtight container at room temperature until assembly.


Quickly dip each lady finger in the chilled coffee mixture and arrange to your liking. Do not soak the lady fingers or they will become too moist. Spread the mascarpone cream evenly with a spatula on top of the dipped lady fingers. Repeat with a second layer of dipped lady fingers and mascarpone cream. Sprinkle top with hazelnut crumble and dust with cocoa powder. Refrigerate for 2 hours before serving.

This menu is available at Scalini and Dee Lite Restaurant from 12 to 10:30 pm.

logo-hilton-sukhumvit-bangkokHilton Sukhumvit Bangkok is located at 11 Sukhumvit Soi 24, Khlong Ton, Bangkok.

Tel: 02 620 6666

logo-doubletree-by-hilton-sukhumvit-bangkokDoubleTree by Hilton Sukhumvit Bangkok is located at 18/1 Sukhumvit Soi 26, Khlong Ton, Bangkok.

Tel: 02 649 6666

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