Tiramisù!

I’ve come to love tiramisù now that I’ve fine tuned my recipe to exactly suit my taste. The key to great tiramisù is to use mascarpone, and to beat the eggs until they’re cloud-fluffy. Of course good espresso and high quality Marsala wine are a given!

You can chill tiramisù in a large serving dish but I prefer to chill it in individual dishes. Be creative: wine glasses, champagne glasses or just about any kind of dish will work great.

Tiramisù Dessert

Tiramisù, meaning pick me up, is a relatively new Italian dessert that dates bake to the early 1970’s. It was first made in Le Beccherie restaurant in Treviso. The restaurant still exists today and is still making tiramisù.

Tiramisù

Ingredients:

For the coffee dip:
1 1/2 Cups (360 ml) espresso coffee
1 Tsp sugar
3/8 Cup (90 ml) Marsala wine

For the filling:
5 eggs, beaten
100 grams (3 1/2 ounces) sugar
250 grams (8 ounces) Mascarpone
For the biscuit layers:
300 grams (10 1/2 ounces) Savoiardi biscuits (about 40 to 45)
Unsweetened cocoa powder

Procedure:

For the coffee dip:
Dissolve the sugar in the coffee and stir in the Marsala wine.

For the filling:
Beat the eggs until fluffy.
Add the sugar and continue to beat until light and fluffy.
Whisk in the Mascarpone by the spoonful.

For the biscuit layers:
Dip about a third of the Savoiardi (or lady fingers) in the coffee dip. Line the bottom of a serving dish with the Savoiardi. The dish should measure about 12 x 8 inches (30 x 20 cm), and be about 2 inches deep (4 cm ).

Tiramisù Dessert
Gently spread the filling over the Savoiardi. Repeat this process, ending with a layer of filling on top.
Sprinkle the tiramisù lightly with the cocoa powder.
Chill several hours, and serve.

Tiramisù Dessert

Tiramisù

Course: Dessert
Cuisine: Italian
Prep Time: 15 minutes
Total Time: 2 hours
Tiramisù, meaning pick me up, is a relatively new Italian dessert that dates bake to the early 1970's. It was first made in Le Beccherie restaurant in Treviso. The restaurant still exists today and is still making tiramisù.
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Ingredients

For the coffee dip:

  • 1 1/2 cups espresso coffee
  • 1 teaspoon sugar
  • 3/8 cup (90 mMarsala wine

For the filling:

  • 5 eggs beaten
  • 3 1/2 ounces sugar 100 grams
  • 8 ounces Mascarpone 250 grams

For the biscuit layers:

  • 10 1/2 ounces Savoiardi biscuits 300 grams, about 40 to 45
  • Unsweetened cocoa powder

Instructions

For the coffee dip:

  1. Dissolve the sugar in the coffee and stir in the Marsala wine.

For the filling:

  1. Beat the eggs until fluffy.
  2. Add the sugar and continue to beat until light and fluffy.
  3. Whisk in the Mascarpone by the spoonful.

For the biscuit layers:

  1. Dip about a third of the Savoiardi (or lady fingers) into the coffee dip. 

  2. Line the bottom of a serving dish with the Savoiardi. The dish should measure about 12 x 8 inches (30 x 20 cm), and be about 2 inches deep (4 cm ).
  3. Gently spread the filling over the Savoiardi. Repeat this process, ending with a layer of filling on top.
  4. Sprinkle the tiramisù lightly with the cocoa powder.
  5. Chill several hours, and serve.
    Tiramisù Dessert

 

 

I've come to love tiramisù now that I've fine tuned my recipe to exactly suit my taste. The key to great tiramisù is to use mascarpone, and to beat the eggs until cloud-fluffy

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