Recipe 124: This is an italian classic dessert and it’s also very easy to prepare, so if you haven’t tried any of my recipes yet, i suggest you to start with this one.
For my mum’s tiramisu’ i used : 300gr mascarpone – 250gr of Savoiardi biscuits ( you can find them in Waitrose, i bought one pack) – 3 eggs but very fresh (you won’t cook them so this is very important) – 3 big spoons of sugar – 5 espresso cups of coffee (i normally do 2 normal coffees and 3 decaf especially if i will serve the dessert in the night and if not all the people normally take coffee) – 1 or 1/2 espresso cup of liquor (Marsala is the best but you can also use Amaretto, Cognac or Quantro) – some sweet chocolate in powder and some chocolate in bits to decorate the Tiramisu’.
First you have to create the “zabaione” and for that we mean that you will mix the egg yolks and the sugar until you will reach the consistency of a cream. Then you will add the mascarpone. In another container you will whip the white of the 3 eggs and then you will add it to the rest, being careful to mix from the down to the top.
This is the cream for the Tiramisu’. Nothing is easier and better than this!
Now you will prepare the coffees and you will add to that the little cup of liquor.
At this point take one Savoiardi at the time and put it in the coffee but very quickly. They need to absorb a bit of coffee but they don’t have to break or be dump. You can then put them one after the other in a recipient, creating the first layer. I normally put just one side of the biscuits in the coffee and i add some coffee on the top of the them with a spoon when the layer is ready.
Add the cream on top of the layer and put some chocolate powder. Then create on top of this a second layer putting again the Savoiardi in the coffee and then in the recipient. Then again the cream and the chocolate. You can create how many layers you want depending by the recipient, the biscuits and the cream available.
When you arrive at the end, put just the cream and place the dessert in the fridge for at least one hour before to serve it. When you will take it out, decor it with the chocolate powder and chocolate bits: these will give a bit of “crunchiness” to the Tiramisu’.
PS. Mamy eccomi qui con il tiramisu’ e non sai….mi sono scordata il Marsala. Mi sarei mangiata le mani, ma alla fine ho messo un liquore francese che abbiamo qui. Non e’ la stessa cosa pero’…buonissimo!e nenache troppo pesante se preso in piccole dosi. L’unica cosa che ho aggiunto rispetto alla tua ricetta sono le gocce di cioccolato in cima, che ci fanno proprio da ciliegina sulla torta!