Tiramisu

OK, so here is the deal: I normally don’t post 2 articles in a row in the same category on the blog. But today will be an exception. My parents were having a get-together with friends a few weeks ago, and my mom has asked me to make my Tiramisu for dessert. I gladly agreed, because it is one of my all time favourites, and I can never have too much of it anyways.

Everyone loved it so much so, that one of the ladies have been dying to try it at home, and she’s been asking my mom to get the recipe from me ASAP. So I decided instead of just writing it all out for her, I might as well post it here for all of you, my lovely readers (and of course the lady who requested the recipe initially), to see and try for yourselves as well.

Now, this version of a Tiramisu, might not be the “proper”, from scratch version, but I’ll tell you, it’s quick, easy to whip up on short notice & tastes heavenly nonetheless. Even better than some that I’ve tasted at fine Italian Restaurants. I am not even kidding you either!

So here is the list of the ingredients you’ll need:

Tiramisu
Preparation time: 20 minutes

INGREDIENTS

One package of Ladyfingers (could be found at many grocery stores, just ask the sales clerks to help you find it if you don’t know where to look)
6 eggs (which will be separated into egg yolks & whites)
1 package of Mascarpone Cheese (about 450 g)
Brewed Espresso or  Dark Coffee (cooled to room temp)
OPTIONAL: You can add a shot or two of your favorite coffee flavored liqueur to the espresso/coffee, to punch up the flavor, (but you don’t have to)
Small carton of Whipping Cream (or about 1 1/2 cups)
1 Cup White Granulated Sugar
2-3 tbsp Cocoa Powder for garnish
Small chunk of dark chocolate for garnish

Here is a visual:

Ladyfingers, Mascarpone cheese, Eggs, Whipping Cream, Espresso, Sugar, Cocoa Powder, Dark Chocolate. As for the equipment, you’ll need: a mixer, mixing bowls & rectangular baking dish to assemble the end product in.

Start off by separating the egg yolks from the whites. Now, this is a crucial point. BE VERY CAREFUL, to not get even a drop of the egg yolk or water into the bowl with the egg whites. If you do, your egg whites will NOT whip up to that fluffy and cottony white that we need. I have done this mistake in the past, and now I am SUPER careful when I separate my eggs. Lesson WELL learnt!

Add the sugar to the bowl with the egg yolks…

Mix on med-high with an electric mixer until…

The mixture is well incorporated and is light in color.

In a separate bowl whip the whipped cream until it soft peaks are formed. About 3-4 minutes.

Scrape and add the whipped cream to the egg yolks & sugar mixture and mix well together.

To that add the mascarpone cheese…

And whip it all together on med-high… Deliciousness!! YUM!

Now mix / whip the egg whites on med-high speed for about 4-5 minutes, until soft peaks appear.

Using a spatula, gently add the egg whites to the mascarpone mixture….

Using the spatula, very, very gently fold the egg whites into the creamy mixture. DO NOT over mix! The point of the egg whites is to add lightness and fluffiness to the cream, so mix just until it’s well combined.

Now dip the ladyfingers, one by one into the cooled espresso / coffee mixture, holding it down for about 1 second on each side. The ladyfingers are extremely light & absorbent, so make sure not to hold it in the coffee mixture too long, as the ladyfinger will likely fall apart on you.

So dipping the ladyfingers one at a time, arrange them in  a single layer in the baking dish…

Just like so…

Dump half of the cream onto the ladyfingers and spread evenly all the way across with a spatula…

Now repeat the process… dip each ladyfinger into the espresso / coffee mixture and arrange on top of the cream in a single layer.

Top it off with the remaining cream and spread evenly all the way across…

Now… You have my permission: Lick the remaining cream off of the spatula & the bowl… this cream tastes heavenly! Mmm…

Now, using a small sieve sprinkle the cocoa powder in an even layer all the way across the top of the cream

And to finish it off, shave some of that delicious, dark chocolate over the top of the cocoa powder…

And you are done!

After you take however much time you need to admire the beauty and the deliciousness… Cover the cake with plastic wrap carefully, not to ruin the top, and place in the fridge for a couple of hours.

After all the ingredients have time to marry each others flavours… there is nothing that tastes as good as a Tiramisu…

Make one soon!

You’ll be glad you did!

Enjoy!