Since at this moment I’m in Gioiosa Marea – Sicily (Italy) I wanted to share a traditional Italian dessert’s recipe.
The name of the dessert: Tiramisu means “pick me up” or “lift me up” and was first invented in 1960.
I’ve been cooking Tiramisu myself for 3 years on a row and have been trying lots of recipes searching for the perfect one and I can gladly announce: Here it is! I love the lightness of this dessert and the combination of mascarpone cream and coffee flavor. My recipe is very easy and you will end up with e great amount of Tiramisu for you and your friends (you can divide in half the recipe if it’s too much for you). But there are some tricks in reaching the perfect consistence of Tiramisu !
- Combine espresso with sugar and cognac and make sure sugar is dissolved
- I’m using Vecchia Romagna (cognac)
- When using the espresso, place it in a plate (not all but little by little) -> this will make it easier for you to soak the cookies
- Make sure to soak them quickly in both sides, but you need to leave the heart of each cookie un-soaked
- Before whipping the unsweetened whipping cream you must make sure to put a big clean bowl, clean whiskers and the unsweetened whipping cream in the fridge for a couple of hours to set. This will make the whipping easier and faster. You should whip the cream until stiff picks or until you shake a little the bowl and the cream won’t move. This will give you the perfect creamy consistency.
- Careful: Don’t over whip the cream or you will end up with butter. If you keep whipping the cream and it won’t get creamy and fluffy after a couple of minutes that means you’re cream is not good and after whipping it for a couple more you will end up with some lumps of butter. Make sure this won’t happen, otherwise if you use it; you will ruin the whole dessert.
Method:
Put eggs yolks at a medium sized bowl and add sugar
Stir them together with electric mixer. Make sure to whip the measure at one direction until the measure become white and its triplicate
Add Marcarpone (first drain the juice mascarpone has, it is really important) and do the same, mix it
Whip the unsweetened whipping cream *(read the instructions above)
In a big sized clean bowl add third of Mascarpone cream and third of unsweetened whipped cream and whisk together until cooperated (do this until whole measure is combined)
At the glass roaster (or wherever you are placing the Tiramisu) put a bit of measure and scatter the measure with a spoon or another cooking tool (make sure to have a flat surface)
Soak the savoiardi cookies quickly and gently and put them one by one at the glass roaster (or whatever dish you’re using), really close to each-other (compressed with each-other)
After finishing the first coat add cream (not to much) and scatter the measure with a spoon or another cooking tool (make sure to have a flat surface)
Make sure to fill with cream all holes, otherwise the air will set inside Tiramisu and make the savoiardi cookies not delicious in taste
With a sieve shaker fill the second base with bitter cocoa
Do the same with cookies at the last coat. Put the savoiardi cookies on the opposite side
Add again cream making sure the top will be filled with cream
Make sure that the surface of Tiramisu will be flat and well-scattered
Leave it in the fridge for 12 hours up to a whole day
Before serving powder the surface with cocoa (I recommend you to put cocoa only in the pieces you will be serving or eating, because Tiramisu won’t last longer than one day if you put cocoa all over the dessert)
Note : Tiramisu can resist in right conditions (fridge) up to 5-6 days
Photography by Eranda Janku
