I’ve loved Tiramisu as long as I have loved all things Italian*. And while, yes, one of my first experiences with this delectable dessert began in the most non-Italian place possible**, it certainly has not ended there.
*Translation: Forever
**The Garden of Olives
I made it once long before I had my own home and my own kitchen and a working understanding of food. Somehow, my teenage mind dramatized the experience and made me think it had been extremely difficult. So difficult, it belonged on the list of “Things to Only Enjoy Out” rather than the list of “Things I Can Totally Make on My Own at Home”.
Friends, if you find yourselves feeling the same way, today it is my mission to convince you otherwise.
When I went to Italy in 2018, my brother introduced me to POMPI. It’s a small shop where the main, but not only dessert, they sell is boxed tiramisu in a range of flavors. Both times I went, I had to get the same flavor because it impressed me so much: Fragola (Strawberry). Not only did they top it with fresh strawberries before handing it over to me to destroy in less than a minute, but the cream in the tiramisu also had a layer of a strawberry jam.
Back in America, I told my Italian teacher about my love for this place and for tiramisu and she said, “You like to bake desserts! You know you can make it yourself, right?”
I fell back on my teenager mentality and responded, “But, it’s difficult, no?”
“If I can do it, you can do it” was her response.
The recipe I’m sharing with you today is an English version I have rewritten and made a few adjustments to from the Italian version my teacher shared with me. I’ve had the opportunity now to delve into the world of Italian recipes on a few different occasions and they simply do not write recipes nor do they measure things quite the same as we do.
My teacher was right, tiramisu is possibly the easiest dessert you will ever make. For starters, it is no bake*. It also has only 6 ingredients. It is insanity that only 6 ingredients can turn into something so delicious. But it does.
Mascarpone, Ladyfingers, Sugar (divided), Eggs, Cocoa Powder, Coffee
*Yes, there is raw egg in this dessert. It is the way it has been made for years. The Italian recommendation is to use fresh eggs.
The dipping station
And the very best part about tiramisu? It tastes better the longer it sits.
Which, for me, makes it a very difficult dessert for me to share with anyone other than Hubby.
Tiramisu
Ingredients
- 4 eggs
- 100 grams sugar, divided
- 450-500 grams mascarpone
- 300 grams ladyfingers (savoiardi)
- 400 grams brewed espresso
- 1 T unsweetened cocoa powder
Directions
- Separate the egg yolks from the whites. Place yolks in a large mixing bowl. Place whites in a large stand mixer bowl.
- Using a handheld mixer, mix the yolks for a minute, then gradually begin to add half (50 grams) the sugar.
- After two or three minutes, or once the mixture has become a light yellow, slowly add the mascarpone, a few spoonfuls at a time.
- Put the mascarpone mixture aside, and with the whisk attachment on the stand mixer begin to whip the egg whites. Once the mixture becomes frothy, gradually add the remaining 50 grams of sugar.
- Continue whisking until stiff peaks form.
- Fold half the egg white mixture into the mascarpone mixture. Fold in the remaining portion of the egg white mixture.
- Spread 1 cup of the mixture on the bottom of 9×13 dish.
- Dip ladyfingers, one at a time, quickly into the espresso and lay side by side in the dish creating one layer.
- Take half the remaining mascarpone mixture and spread it on top.
- Repeat the ladyfinger dipping process and create a second layer of ladyfingers.
- Top with remaining mascarpone mixture.
- Sift the cocoa powder on top. Use more if needed.
- Refrigerate for at least 2 hours, however, overnight is best. Tiramisu gets even better the longer it sits!
Leave a Reply