Joe Manley

Tiramisu - straight from Italy

Reference

sallysbakingaddiction.com

Ingredients

Item	Measurement	Weight
Strawberries + Whipped cream
Strawberries	6-7 cups
Granulated sugar	75g
Vanilla extract	1 tsp
Heavy cream	1 cup
Biscuits
All purpose flour	2 and 3/4 cups	345g
Granulated sugar	1/4 cup	50g
Baking powder	4 tsp
Baking soda	1/2 tsp
Fine sea salt	1 tsp
Unsalted butter (cubed and cold)	3/4 cup	180g
Cold buttermilk	1 cup
Heavy cream	2 tbsp

Pre-requirements

1. Dice the strawberries into small pieces
2. Stir the strawberries and sugar - I use only 20g of sugar or a pump of sugar syrup
3. Set in the refrigerator
4. It needs at least 6 hours to start releasing the juices - so the longer the better

Steps

1. Pre-heat oven to 400˚F
2. Mix flour, granulated sugar, baking powder, baking soda, and salt in a large bowl
3. Add cubed butter and cut into the dry ingredients using a pastry cutter or pulsing several times
4. Pulse until coarse crumbs fall
5. Pour buttermilk on top
6. Fold them together with a rubber spatula until it begins to come together - DO NOT overwork the dough. It’s okay to be shaggy and crumbly with some wet spots
7. Pour the dough and crumbs into a floored surface
8. Flatten it into a rectangle 3/4 inch thick
9. Fold one side into the center and the other side
10. Flatten it into a rectangle again
11. Repeat the folding and flatten them into a rectangle 3/4 inch thick
12. Cut into 2.75 inch or 3 inch biscuit cutters
13. Arrange in a skillet or a baking sheet - make sure they’re touching each other
14. Mix 2 tablespoons of heavy cream with a bit of butter milk. Use this mixture to brush the tops
15. Bake for 18-22 minutes until biscuits are golden brown on the top
16. Cool at least 10 minutes before assembling
17. For the whipped cream, use a stand mixer fitted with a whisk attachment, beat the heavy cream, granulated sugar, vanilla mixture on medium until soft-medium peaks form
18. Slice the biscuits in half and layer with strawberries and whipped cream