Tiramisu is an airy, light, and delicious dessert. The dish is Italian in origin, but it is now made in a variety of ways. It makes a great snack, as well.
Like all recipes, there are some tips to making tiramisu. First, you can use just about any type of coffee. As always, the better the quality, the better the outcome. I use perked coffee in my recipe, and I make it really strong. Others use instant coffee. The best and closest to the original form of the recipe is espresso.There are a variety of alcohols used in different recipes. I use black rum because I like the rich taste. The original recipe calls for marsala. You can use just about any type of alcohol, or you can simply leave it out. Make sure you use whipping cream and not all purpose cream as you probably won’t get the texture you want. For best results, make sure it is chilled. The mascarpone cheese is a little on the pricey side. If you don’t want to use it, you can get away with using cream cheese. Make sure it’s at room temperature because it will be a lot easier to work with. You can use just about any size and brand of lady fingers. When you dip them in the coffee, make sure it is for a second or two only; otherwise, they will become too soggy and fall apart when you try to put them in the baking dish. You can sprinkle the coco on before or after you chill it. It’s entirely your call. Lastly, I usually let it chill for about 8 hours.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 pack of ladyfingers
- 300 ml whipped cream
- 250 ml mascarpone cheese, at room temperature
- 3 egg whites
- 3 egg yolks
- 1/3 cup granulated sugar
- 2 cups brewed coffee
- 1 tbsp dark rum or white
- Servings 4-5
- Level: Moderate
- Time: 9 hours
- Cuisine: Italian
[btn color=”orange” target=””]Cooking Demonstration:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Add the egg yolks to a bowl. Put the bowl over a pot of soft boiling water and add in the sugar. Whisk it continuously for about 6 minutes until the mixture becomes pale and thick. Turn off the heat, and set it aside to cool.
- In separate bowl, beat the whipped cream until you get stiff peaks. Add in the mascarpone and egg yolks. If the egg yolk mixture has become too thick from sitting, add a little milk and whisk it again. Using a spatula, gently fold it together until it’s just just combined.
- In a separate bowl, beat the egg whites, using an electric mixer or wire whisk, until soft peaks form.Gently fold the egg whites into the mascarpone mixture until it’s incorporated.
- Combine the brewed coffee with a tablespoon of rum and stir it. Dip the ladyfingers in, one at a time, for about 1 or 2 seconds. Transfer them to the bottom of a 8 inch square baking dish. Repeat this process until the bottom is fully covered with ladyfingers. Put 1/2 of the cream mixture over the top, and smooth it out the top using a spatula. Repeat the same procedure for the next layer.
- Dust the top with cocoa powder. Cover it with plastic wrap, and allow it to chill in the fridge for at least 6-8 hours or until set.
- Slice and serve your tiramisu.