How to make the tiramisu from Superbad

While Jonah Hill spends most of Superbad trying, and failing, to impress Emma Stone, he finally discovers the quickest way to her heart: be a boss in the kitchen.

In one memorable scene, the two make the classic Italian dessert Tiramisu and, in the vague hope that it might help us impress in the kitchen, we asked Dave Watts, head chef at the Cotswold House Hotel, to give us his unbeatable recipe.

(Images: YouTube, All Star)

Feeds 4

Preparation time: 30 minutes and chill overnight or for at least 4 hours

Equipment

16cm x 16cm x 6cm serving dish

1 x large mixing bowl

1 medium size bowl

Food mixer with a whisk and bowl

Medium pan

Sugar thermometer or probe

Spatula

Ingredients

1 x bag sponge fingers

250g mascarponi cheese

45ml Ameretto

220ml double cream

2 x tbsp milk

3 x gelatin leaves (softened in cold water)

80g caster sugar

250ml water

3 x free range egg yolks

3 x tbsp instant coffee dissolved in 300ml boiling water

10g cocoa powder (for dusting)

40g 70% dark chocolate (for decorative shavings)

Method

Place the caster sugar and water into the pan and bring to a temperature of 121°C. Use a sugar thermometer to do this. If you don’t have one, watch until the mixture looks like it is just starting to colour, but no longer. A sugar thermometer is a really worthwhile investment though, and I would recommend any keen cook gets one as it's very useful for jams and caramels too…

Take the mascarpone and fold through the Amaretto and 2 x tbsp of double cream. Be careful not to mix this too much or it will split and become loose and grainy. Whisk the rest of the cream and milk to soft peaks. Mix the mascarpone/amaretto mixture and the cream/milk mixture together and reserve in a bowl in the fridge.

Put the egg yolks in a mixing bowl. When the sugar and water has reach 121°C, start whisking the yolks on a medium low speed. Carefully add the boiling sugar and continue to whisk on a high speed for 2 minutes. Add the softened gelatin leaves (squeeze out any excess water before you add them). Continue to mix on a high speed until the mixture is light and foamy and cool enough to dip your finger into and not feel that it is hot (blood heat). Take the whipped cream/mascarpone from the fridge and fold into the egg foam (sabayon).

Dip the sponge fingers into the cool coffee and line the bottom of your dish, add a layer of the foam followed by some chocolate shavings. Repeat this process until all of the ingredients are used. Dust the top of the tiramisu with cocoa powder and place into the fridge to chill.

Dave Watts is head chef at the Cotswold House Hotel. Rooms start from just £120 per person, with main courses at The Cotswold Grill ranging from £9.50 to £23.00. The Dining Room (fine dining restaurant) reopened in May. For further information, hotel and restaurant reservations, visit www.cotswoldhouse.com or call 01386 840330.