In the past couple of weeks, several people have either asked me for a tiramisu recipe or had questions regarding making tiramisu. So I decided to share a tiramisu recipe this week to answer those questions. Tiramisu (which means ‘pick me up’ in Italian) is a traditional Italian dessert of mascarpone cream mixture layered over sponge fingers soaked in strong coffee.
This dessert always reminds me of the time when I was doing a catering job in Vancouver at Regent College. Because I took care of most of the hospitality requirements of the college, I could decide what went on the menu and who I wanted to hire. So I hired an Italian friend, Anna, who was a great help in the kitchen and whenever she made tiramisu for the staff (like for Xmas in the picture above), they’d come back begging for more. Since she’s Italian, she must be the authority on tiramisu. So I asked her if I could share her recipe on my blog and she kindly agreed.
This tiramisu recipe is one of the easiest I’ve seen. But sometimes, the simplest things are the easiest to botch up. Such as soaking savoiardi (lady finger biscuits). It is an art to not over-soak or under-soak them. And I don’t know how she does it perfect every time… it must be her Italian genes. Even though I thought I was pretty cautious this time, I still slightly over-soaked the bottom layer of biscuits. But then again, I’d rather eat soggy sponge than dry crispy ones. So good luck and enjoy this authentic tiramisu recipe!
(Recipe courtesy of Anna Grottoli-Hagelgans)
Yields: One 11″ x 8″ dish
500g Mascarpone cheese, room temp
6 large eggs, room temp
2 packages Savoiardi lady fingers
3 tbsp sugar
500ml strong coffee
1 tsp cocoa powder
2 tbsp kahlua (optional)
2 tbsp rum (optional)
Unsweetened cocoa powder for dusting
1. Stir coffee and 1 tsp of cocoa powder together in a shallow bowl, allow to cool to room temperature. Then add alcohol if using.
2. Separate egg yolks and whites. Beat egg yolks and sugar until creamy white. Add mascarpone and mix until blended. Leave this mixture in the bowl.
3. In another mixing bowl, beat eggs whites until medium stiff peaks.
4. Fold beaten egg whites into mascarpone-yolks mixture 1/3 at a time.
5. Quickly dip a savoiardi in the coffee bowl. Build a layer of dipped savoiardi across the bottom of the pan.
6. Layer half of the mascarpone mixture across the layer of savoiardi.
7. Repeat by dipping another layer of savoiardi and laying them on the mascarpone mix. Then spoon remaining mascarpone mixture across the second layer of savoiardi. Smoothen the top with a palette knife. Cling-wrap and refrigerate overnight.
8. Before serving, sift a thin layer of cocoa powder on top of the second mascarpone layer.