Handmade Tiramisù by Julia Busuttil Nishimura

Gemma Leslie

If you live in Australia and love cooking and eating, odds are you’ve made one of Julia’s recipes. Her two books, OSTRO and a A Year of Simple Family Food, have been best sellers and for good reason. They feature simple recipes using seasonal produce. When we spoke with Julia though, it was clear that her incredible Tiramisù was the recipe for us. The dessert has had a renaissance in recent years and rightly so - make lots, dig in and enjoy with friends and family.
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• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

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Estimated delivery times during Black Friday.
• Australia: 10 business days (Standard), 10 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

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Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

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When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Handmade Tiramisù
Handmade Tiramisù
Handmade Tiramisù
Handmade Tiramisù
Handmade Tiramisù
Handmade Tiramisù

Collaborator

Gemma Leslie
 Melbourne 

Gemma Leslie

Artist
 Food For Everyone 
Gemma Leslie is an Australian artist and the founder of Food For Everyone.   Her work is largely inspired by the simple pleasures of everyday homescapes, with a particular focus on food. Working primarily in paint mediums, her style is imbued with playful simplicity— characterised by organic silhouettes, vibrant colour, and still-life scenes.   With a professional background in graphic design and marketing, Gemma's passion for art and food naturally evolved into Food For Everyone. Through Food For Everyone, Gemma collaborates with chefs and other artists to transform recipes into culinary posters.
Julia Busuttil Nishimura
 Melbourne, Australia 

Julia Busuttil Nishimura

Author
  
Julia Busuttil Nishimura is a cook, author and presenter. Julia's food is influenced by her Maltese heritage, the ebb and flow of the seasons, and by her time spent living in Tuscany, where she learned the joys of the Italian kitchen. Julia is a columnist for Gourmet Traveller, Good Weekend and The Design Files and the author of three bestselling cookbooks: Ostro, A Year of Simple Family Food and Around the Table. She lives in Melbourne with her husband, Nori, and two children. Her fourth cookbook Good Cooking Every Day will be published in September 2024.
Julia Busuttil Nishimura
 Melbourne, Australia 

Julia Busuttil Nishimura

Cookbook Author
  
  Julia Busuttil Nishimura is a household name across Australia, a Melbourne-based cook, and author of two best-selling cookbooks.  Julia’s food is influenced by her Maltese heritage, Japanese family, and time spent living in Italy, with a focus on seasonality and home-style cooking.  Her first book Ostro was released in 2017 and was quickly cemented as a bestseller and modern Australian classic making her a household name. Ostro was shortlisted for the 2018 ABIA ‘Illustrated Book of the Year’ and named in Gourmet Traveller’s ‘Best Food Books for 2017’.  Julia’s second cookbook A Year of Simple Family Food was released in August 2020 and went into reprint before its release date. Julia’s third book Around The Table is out now. She is also a regular recipe contributor to ABC Everyday, The Design Files, Good Weekend Magazine and Good Food. Portrait Photo Credit: Julia Busuttil Nishimura
Handmade Tiramisu

Taste For It

Handmade Tiramisu

Dessert
  • 30-40 mins
    • |
  • SET FOR 2 HOURS
    • |
  • Serves 8-10

Julia Busuttil Nishimura is a household name across Australia, a Melbourne-based cook, and author of two best-selling cookbooks. 

Julia’s food is influenced by her Maltese heritage, Japanese family, and time spent living in Italy, with a focus on seasonality and home-style cooking. 

  • 5 eggs, separated
  • 120g (1/2 cup) caster sugar

  • 500g mascarpone

  • Pinch of sea salt

  • 3040 Savoiardi biscuits

  • 300ml espresso, cooled

  • 80ml Marsala

  • Dutchprocess cocoa powder or grated dark chocolate, for dusting

Step 1.
Using a hand whisk, electric beaters or an electric mixer fitted with a whisk attachment, beat the egg yolks with the sugar until pale and thick. Add the mascarpone and gently whisk in until combined.
Step 2.
In a clean bowl, beat the egg whites and salt to stiff peaks. Gently fold the egg whites into the mascarpone mixture a little at a time, being careful to keep the air in the mixture. Set aside.

Step 3.
Mix the espresso with the Marsala, adding a little water if it’s too strong for your liking. To assemble the Tiramisù, spread just enough of the mascarpone cream to cover the base of your serving dish. Working with a few Savoiardi at a time, dip into the espresso mix for just a few seconds until the espresso has just soaked in – any longer and the biscuit will become too soggy. Place the soaked biscuits onto the cream in a single layer. Top with more of the cream, being more generous this time, and carefully spread to cover the biscuits. Repeat with the Savoiardi and then the cream again until all the Savoiardi and cream have been used, making sure the final layer is the cream. 
Step 4.
Place in the fridge to set for at least 2 hours before serving. This will ensure the cream and espresso-soaked biscuits meld together nicely. It will be even better the following day. Top with a little sifted cocoa or grated chocolate just before serving.

Handmade Tiramisu

  • Prep: 30-40 mins
  • Cook: SET FOR 2 HOURS
  • Serves: Serves 8-10

Ingredients

  • 5 eggs, separated
  • 120g (1/2 cup) caster sugar

  • 500g mascarpone

  • Pinch of sea salt

  • 3040 Savoiardi biscuits

  • 300ml espresso, cooled

  • 80ml Marsala

  • Dutchprocess cocoa powder or grated dark chocolate, for dusting

Method

Step 1.
Using a hand whisk, electric beaters or an electric mixer fitted with a whisk attachment, beat the egg yolks with the sugar until pale and thick. Add the mascarpone and gently whisk in until combined.
Step 2.
In a clean bowl, beat the egg whites and salt to stiff peaks. Gently fold the egg whites into the mascarpone mixture a little at a time, being careful to keep the air in the mixture. Set aside.

Step 3.
Mix the espresso with the Marsala, adding a little water if it’s too strong for your liking. To assemble the Tiramisù, spread just enough of the mascarpone cream to cover the base of your serving dish. Working with a few Savoiardi at a time, dip into the espresso mix for just a few seconds until the espresso has just soaked in – any longer and the biscuit will become too soggy. Place the soaked biscuits onto the cream in a single layer. Top with more of the cream, being more generous this time, and carefully spread to cover the biscuits. Repeat with the Savoiardi and then the cream again until all the Savoiardi and cream have been used, making sure the final layer is the cream. 
Step 4.
Place in the fridge to set for at least 2 hours before serving. This will ensure the cream and espresso-soaked biscuits meld together nicely. It will be even better the following day. Top with a little sifted cocoa or grated chocolate just before serving.

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We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!