Tiramisù
Tiramisù is by far the most requested recipe people ask me to send after taking my pasta classes in Florence. It’s such a classic dessert here in Italy, that in my opinion tastes even better when it’s homemade. It’s quite easy to put together provided that you have a mixer which is an essential tool to make the meringue which is key to giving the mascarpone cream the structure.
I make my tiramisù with mascarpone, eggs, sugar, unsweetened cocoa, savoiardi and really good coffee. The combination of all these ingredients results in a light sweet pick me up that isn’t too heavy after a meal.
I like to make this dessert in individual mason jars, but it’s a great dinner party dessert that can feed a crowd if layered into a larger pan, and most importanly be made ahead. It’s really good if you make it the morning of your dinner party, and even better if you make it the night before. I don’t add liquor to my tiramisù but have fun personalizing your tiramisù by adding a touch of liquor to the coffee.
Tiramisu
Tiramisu
Serves 4
Ingredients:
4 eggs
60 (1/4 cup) grams sugar
250 (4 oz) grams of mascarpone cocoa powder
1 cup of good coffee
Savoiardi, pavesi or lady fingers
Method:
Separate the yolks from the whites and place in two separate bowls.
In the bowl with the egg whites add half the sugar and beat with electric beater until you reach stiff peaks (should have tripled in volume, appear bright white and when you hold up the beaters the whites at the end should stand straight and not droop at all. The ultimate test is to tip the bowl upside down and the whites should remain fixed without sliding at all. If they slide even slightly, continue to beat the whites until they stand firm). Once you’ve whipped the whites you place the remaining sugar in the bowl with the yolks and beat until they have doubled in volume, turned light yellow (almost the color of butter) and are very creamy, this takes about 5-7 minutes. Add the mascarpone to the yolks and beat until combined with lumps gone (be careful to not over mix and have the mixture break). Fold the whites into the yolks with a spatula in two parts. Now you’re ready to assemble the tiramisù!
This is a rustic dessert that reminds me of a dessert lasagna in the sense that there is no exact way to layer the ingredients because all the flavors will combine as it chills in the fridge. This is my method of layering to evenly spread out the delicious flavors and textures. Take either one container to share or individual containers of your choice. Add a layer of the mascarpone cream to cover the bottom, take the savoiardi and dip into the coffee quickly (important to quick dip if not they get soggy rather quickly) and create a flat layer with as many savoiardi as needed. Add a sprinkle of cocoa with a sieve preferably and repeat layers until you reach the top. The top most layer should be a layer or mascarpone, and a dusting of cocoa. Chill the tiramisù in the fridge for several hours to overnight.
This dessert is best shared with family and friends and perfect for a dinner party.
