Making Tiramisu is actually very easy. First step is to make that creamy mix based on mascarpone cheese and eggs. A substitute for eggs would be whipped cream. Bottom line is you need to create creamy custard that holds its shape. You will need the ladyfinger biscuits – get the Italian ones called Savoiardi. Quickly dip sides of the biscuits in strong espresso mixed with liquor or brandy, but be sure to not soak it. Find yourself a big container (square will fit the ladyfingers best) and spread the first layer of biscuits dipped in espresso. After the biscuits are evenly distributed on the first layer, then you add on the half the custard. Spread the custard out evenly as the biscuits are, and then keep layering it until it fills up your container. The final step is to dust the top off with cocoa powder. Put the mix in the fridge, 3-4 hours is the ideal time for the Tiramisu, and the colder temperature makes the dessert even better, too! Do not freeze! March 21st is the World Tiramisu Day – that’ is how popular this dessert became!
TIRAMISU (“Pick me up” – Italian)
- 1 Small bowl for egg yolks
- 1 Large Bowl for Mascarpone and
- 1 Medium bowl for egg whites
- 1 9 x 11 inch lasagna dish or any similar fancy one If you plan to serve the whole Tiramisu – find some fancy dish to put on the table
- Mixer, spatula, low bowl for coffee, table spoon, measuring cup
- 4 eggs separate – yolks to small bowl, whites to medium need fresh eggs, eggs should be at room temperature
- 1 package mascarpone – 475 – 500g room temperature, soft
- 1/2 cup white sugar
- 1 tbsp powdered sugar I add this to egg whites for better hold
- 1 1/2 cup strong coffee can use decaf
- some brandy, liqueur that goes well with coffee flavour or if you do not use coffee – other flavour you can make strawberry Tiramusi as well
- 24 pcs Italian "ladyfingers" cookies sold in a pack of 48, called Savoiardi
- cocoa powder, shredded chocolate or prepared fruit for decoration and extra flavour
- Prepare coffee and liqueur mix in a shallow bowl that will fit the cookies. Set aside for later.
- Test how you will place the "ladyfingers" in the cake dish, but don't leave it there. You will need this for later to arrange the layers.
- Whip the egg yolks with sugar in a small bowl that you prepared when separating the eggs. The mix should be almost white, it takes a bit to reach thick and smooth consistency. May take 3 – 4 minutes. Set aside.
- Whip the egg whites till very firm foam. You should be able to see the nice swirl hold. I add powdered sugar to make sure I get a good hold. IT IS IMPORTANT! If you don't get the egg whites whipped to firm hold the Tiramisu may get soggy!
- Carefully mix in the egg yolks into mascarpone. Then add egg whites and mix again. Don't overmix to keep as much air as possible, but make sure it is smooth and even.
- 12 cookies – One by one dip "ladyfingers" in the prepared coffee mix and place in a cake dish to create the first layer. Sprinkle some cocoa powder over (if you like)
- Spread half of the mascarpone mix over the first layer.
- Another 12 cookies – Arrange the second layer, sprinkle with cocoa and spread over the rest of the mascarpone. With spatula even out the surface.
- You can use cocoa powder or shredded chocolate for the topping. If using the fruit – only add before serving.
- Cover the cake dish with plastic wrap, refrigerate for at least 4 hours.
- Serve in individual dessert plates or bowls.