Thursday, May 24, 2012


Tiramisu is a delicious Italian dessert, made with ladyfingers (savoiardi) dipped in coffee, layered with a cream made with mascarpone cheese, flavored with liquor and topped with cocoa powder or chocolate shavings. The exact translation of the word Tiramisù [tiɾamiˈsu], is "pick me up", and it’s definitely something to be picked up!!! It became very popular in the 80s and since then, it has been adapted into many varieties of puddings, cakes and other desserts. I am proud to say that I make a very good Tiramisu and that’s the proof:

I made it in a 21cm diameter bowl, if u wish to make a larger one, just double the quantity of the cream recipe and add as many ladyfingers needed.

For the cream

3 eggs, separated (I prefer organic)
250 gr. mascarpone cheese
100 gr. caster sugar
1 tablespoon Amaretto liqueur (or a coffee liqueur like Kahlúa or Tia Maria)
A pinch of salt

For the ladyfingers

18 ladyfingers
1 big cup of strong coffee (I prefer espresso) in room temperature
2 tablespoons Amaretto (or a coffee liqueur like Kahlúa or Tia Maria)

Good quality, unsweetened cocoa powder or bitter chocolate shavings to serve

Put the egg yolks and sugar on top of a double boiler on low heat and start stirring. It will start becoming pale and creamy. Add the Amaretto and keep stirring for another 3-4 minutes, until it gets a thick creamy texture. Be careful not to overcook the eggs.  Remove from heat, let it cool down for a few seconds and add the mascarpone cheese. Mix it well, but gently, until just combined. Put it on the side.

In a separate bowl, using an electric mixer, beat the egg whites and salt into a meringue (until it forms stiff, firm peaks). Gradually add the meringue to the mascarpone cream, mixing gently until just incorporated. Your cream should become light and fluffy. Put it in the fridge while you prepare the lady fingers.

Mix the coffee and liqueur in a bowl. Dip the ladyfingers for a couple of seconds (soak them both sides) and start arranging them nicely on the bottom of your bowl. Try not to leave any gaps between the ladyfingers, so if necessary you’ve got to trim them to fit. Once the first layer is ready, spread half of the cream on top and make it even. Start with the second layer of ladyfingers, again dipping them in the coffee and arranging them to fit the bowl.  Spread evenly the rest of the cream, cover and put it in the fridge for about 6 hours to set (you can leave it overnight). Just before serving it, sprinkle with cocoa powder or chocolate shavings.

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