It is made of lady fingers dipped in coffee, layered with a whipped mixture of egg yolks and marscapone cheese, and flavoured with Marsala wine and cocoa.
The translation of the name Italian tiramisù means “pick-me-up” (metaphorically, “make me happy”). This may refer to the caffeine in the espresso and effect of cocoa used in the recipe.
The origin of this recipe seems to be dating to just after the second world war but opinions are devided who created it so i leave you to decide.
I will show you how to make an original authentic Italian Tiramisu that is enjoyed so much by so many all over the world.
Serves: 8 People
– 2 cups boiling hot water
– 3 tablespoons instant espresso powder
– 1/2 cup plus 1 tablespoon of sugar, divided
– 3 tablespoons of coffee liqueur ( preferd Tia Maria)
– 4 large egg yolks
– 1/3 cup of Marsala wine
– 1 pound of marscapone cheese ( about 2 1/2 cups)
– 1 cup of chilled double cream
– 36 Lady fingers ( savoirdi) (2 large packs)
– Unsweetened cocoa powder for dusting
Stir together water, espresso powder, 1 tablespoon of sugar and the Coffee liqueur in a shallow bowl until dissolved, then leave it to cool. Beat egg yolks, Marsala and the remaining 1/2 cup of sugar in a metal bowl, place it over a saucepan of barely simmering water and use a whisk or electric mixer to whisk it until it has tripled in volume, around 5- 10 minutes. Remove bowl from heat. Now beat in the mascapone until all is just combined.Beat cream in a large bowl until it holds stiff peaks.
Fold mascapone mixture into the whipped cream be gentle but make sure all is mixed together well.
Dipping both sides of each lady finger into your coffee mixture, line the bottom of a baking tin, trim the edges if needed so it all fits in nice and isn’t sqashed.
Spread half your mascapone cream mixture on top of this, dip your remaining lady fingers and dip then both sides in coffee mix and layer this on top of your mascapone cream.
Ones you have done this repeat the step of adding the mascapone cream on top of your layer of soaked lady fingers, spread it out nice and even and top with a dusting of cocao powder.
Leave to chill till completely firm, i normaly leave it overnight in the fridge but a chill for at least 6 hours should be good enough.
Let the Tiramisu stand at room temperature for 30 minutes before serving, then dust with a little more cocao and enjoy.
Now in Italy they would say ” Buon Appetito “ which means;
” Enjoy your meal”
Where can we find Italy in the world?