Tiramisù
Tiramisù, literally meaning pull me up, is a recipe that was first created in Treviso, Veneto. The recipe starts with Savoiardi biscotti, ladyfinger cookies, which are lightly soaked in espresso, placed in deep glass dish, then layered with whipped mascarpone cheese, eggs and sugar. The process is repeated until the cookies and mascarpone mixture are used. The dessert is dusted with Confectioner's sugar, then placed in the fridge to set. The creamy layered dessert has taken on variations using Strega liqueur, strawberry liqueur or limoncello.
Ingredients
Preparation
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How to make Tiramisù
Separate the egg yolks from the egg whites. In a bowl, beat the egg yolks with 100g sugar until they become a very light yellow color and fluffy. Add the mascarpone and fold gently with the yolk mixture until combined (a few seconds). Gently fold in the whipped cream being careful to stir in the same direction so it does not deflate.
In a separate bowl, beat the egg whites with the remaining sugar until they form stiff peaks. Gently fold the egg white mixture into the egg yolk mixture, being careful to stir gently so that they don’t deflate. Set aside.
Next, bathe some of the ladyfingers in the coffee (keeping them firm without too much liquid) and lay them into a cake pan or serving dish as the first layer. Spoon the cream over the ladyfingers making sure they are completely covered. Repeat with another layer of ladyfingers, then cream depending on the size of your serving dish – repeat for 2 to 3 layers. End with a layer of cream and dust the top with a little unsweetened cocoa powder. Refrigerate for at least two hours before serving.
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Variations
For a Lemon Tiramisù, add a little fresh grated lemon zest to the cream, then dip in a bath ofLimoncello diluted with water. Garnish with curls of lemon zest rather than unsweetened cocoa.