Submitted by Lets Share Knowledge team.
The most popular Italian dessert is undoubtedly tiramisu, a combination of lady finger biscuits, eggs, mascarpone cheese and sugar. There are many variations of this recipe, but I prefer the classical one, which is appreciated by the entire family. Here is the recipe, it makes up to 8 servings.
- ● 500gr Mascarpone cheese
- ● 5 eggs
- ● 2 packages lady fingers
- ● 6-7 Tablespoons sugar
- ● 4 cups coffee, espresso sized cups
- ● 4 Tbsp powdered cocoa.
- It’s better if you bring all the ingredients to room temperature before you start. Make the espresso and pour it into flat-bottomed bowl and allow cooling to room temperature.
- Now start working the eggs by separating yolks and whites.
- In a bowl beat egg yolks and sugar with an electric beater, until creamy white.
- Add mascarpone and mix by hand with a whisk, until blended. Leave it in the bowl.
- In a second bowl, beat egg whites until fluffy. It’s important to use clean and dry whisk and bowl, and to add a sprinkle of salt to the whites, so that you obtain a perfect result.
- Add beaten egg whites into mascarpone mixture and mix only enough to blend, using a tablespoon. Over mixing will deflate the egg whites and ruin the consistency.
- Quickly dip the ladyfingers in the espresso bowl. They will absorb the coffee very quick, so if you soak them in the espresso, you will end up with a soupy instead of a creamy tiramisu.
- Build a layer of dipped ladyfingers across the bottom of the serving bowl. Spoon a layer of the creamy mixture across the layer of ladyfingers. Use about 1/2 of the mascarpone mix. You can make the layer as big as you want it, it depends on how do you like best: with more cream or less. So, the layer should be about 1cm thick or more.
- Dip another layer of ladyfingers and lay them on the mascarpone mix. Spoon a second layer of mascarpone mixture across the second layer of ladyfingers, using the remaining mascarpone mix. The layer should be about 1cm thick or more.
- Sift cocoa on top of the second mascarpone layer. The cocoa should sprinkle down in an even layer.Refrigerate for at least 4 hours before serving. The Tiramisu will taste good for several days if refrigerated.
- Ready to serve.
- Another way of serving it is in individual cups. You just fill ¾ of the cup with cream, then stick 3 lady fingers, previously dipped in the coffee, and sprinkle the cocoa. Refrigerate it, too.
- Buon Appetito!