Tiramisu
Tiramisu is a classic Italian dessert that translates to "pick me up" in English. It is a layered dessert that consists of delicate coffee-soaked ladyfingers layered with a rich and creamy mixture of mascarpone cheese, eggs, and sugar. The dessert is often dusted with cocoa powder on top, adding a hint of bitterness to balance the sweetness.
Tiramisu is renowned for its luxurious texture and the combination of flavors. The coffee-soaked ladyfingers provide a subtle coffee flavor, while the mascarpone mixture adds a soft, slightly tangy richness. The dessert is usually chilled, allowing the flavors to meld together, and it's served in individual portions or as a cake that is sliced before serving.
Tiramisu was one of the things that took me the longest to master. After numerous failures and even more recipes, it was in a cooking class in Florence, Italy that I finally found the recipe for what I now regard as the perfect tiramisu. Since then, I have made it countless times for events, big family gatherings, or even when we feel like a special dessert on random nights.
250 gr (8 oz) Mascarpone cheese
3 eggs
105 grams (3 1/2 oz) sugar
1 cup strong coffee
Ladyfingers(Enough to cover the surface of your chosen pan twice)
Cocoa powder(for dusting)
First, place a medium metal bowl in the freezer and separate 2 eggs.
In a bowl whip up the two egg whites until firm. Meanwhile, make a syrup with 60 gr of sugar and the same amount of water, bring it to 247 degrees (F), and pour it still hot into the egg whites while beating. This will be your “Italian Meringue.”
Put the Italian Meringue in the fridge.
In a double boiler beat the two egg yolks plus one whole egg with the remaining sugar - 45 gr - until fluffy and bring to 185 (F). Pour immediately into a cold bowl and then immediately put it in the freezer.
When the yolk mixture is cold(not frozen), add the Mascarpone and mix well. Fold the egg whites (Italian meringue) into the cream.
Dip the biscuits into the coffee for a few seconds and place them side by side on the bottom of a rectangular serving dish. Pour half of the cream over the biscuits and make a second layer of biscuits, dipped in the coffee. Cover the top with the leftover cream.
Sprinkle the cocoa on top of the Tiramisù and refrigerate for at least one hour before serving.
Tiramisu has become a beloved dessert worldwide, and its popularity can be attributed to its delightful combination of textures and flavors, making it a great treat for coffee and dessert enthusiasts. I hope after making this recipe once, tiramisu can become as much of a staple in your cookbook as it did mine. You definitely don’t have to go all the way to Italy to make a good Tiramisu!
Always a crowd favorite, I can confidently say that nobody can ever stay mad at you after a bite of fresh tiramisu, so it’s a good thing to have handy in your baking arsenal! Store in an airtight container in the fridge for up to a week. Enjoy!