Tiramisu is one of Italy’s most famous desserts. The literal translation of the word, “tiramisu” is “pick me up,” which is what the cake is intended to do having both coffee and alcohol in it. This dessert originated in Northern Italy, more specifically the Veneto-Treviso area. There are various recipes floating around the internet, but nothing comes close to giving you the authentic taste than this one.
This dessert isn’t a quick one to make, despite the fact that it doesn’t require baking. So plan to make this when you have time to spare. But let me assure you, it’s worth every moment spent when you take the first taste of this mouth-watering cake.
Prep time: 1 hr. 30 mins.
Refrigeration time: 3-4 hours for best results
Calories: 500 per serving
6 Large Eggs
1 ½ Cup Sugar
1 pound Mascarpone cheese – room temperature
1 ¾ heaving whipping cream
2 packages of Savoiardi (Italian Lady Fingers)
2 cups espresso
1 cup Amaretto Di Saronno Liquor
2 ounces cocoa for dusting
Take a glass baking tray (about 9 inches in length) that’s got a rectangular shape and begin placing the Savoiardi biscuits upon the tray in a row till the whole tray is covered.
Combine the 1 cup espresso with the 1 cup Amaretto in a bowl and mix the two together using a table spoon.
Slowly take small spoonfuls and let it fall on the Savoiardi. The biscuits need to be slightly soaked, not drenched! So it’s soft but not mushy! Set this aside.
Be sure to wash eggs thoroughly before cracking them open and separating the yolk from the white. Combine the six egg yolks with one cup sugar in the top of a double boiler, over boiling water. Stir constantly for five minutes. Once you are done, remove the yolks from the heat and whip them until they become thick like a custard cream.
Add the Mascarpone to the whipped yolks. The cheese may be thick, so beat for a few minutes till it becomes seamless with the whipped yolks leaving no chunks.
Take a separate bowl and add heavy cream with half cup sugar and whip till it peaks. (You can test out if the whipped cream is good to go by placing a fork in the center. If it remains standing up, it is ready).
Add a layer of Mascarpone with the whipped yolks over the Savoiardi.
Add another layer of Savoiardi on top and soak these with the espresso and Amaretto mixture as you did before.
Fold the remaining Mascarpone with whipped yolks with the whipped cream. Add this layer on top till you use it all.
Dust cocoa powder on top.
Refrigerate for 3-4 hours or overnight for best results.
By: Azzurra Nox