“Tiramisù” in Italian, its name literally means, “pick me up” or “take me up” referring to its high-energy ingredients, strong coffee and sugar.
There are many variants of this recipe but I prefer this one. I don’t use any liqueur (brandy or rum) because it hides the flavor of Italian coffee (abroad named only “espresso”).
To prepare a good tiramisù the ingredient are very important: don’t change them whit something different, please.
The original recipe uses raw eggs, mascarpone and savoiardi, other types of biscuits could absorb the espresso at a different rate and change quantity of espresso, and the flavor of the tiramisù.
The real Italian mascarpone is the most important ingredient. Substituting mascarpone and biscuits you’ll make a different recipe, good, but not a real tiramisù.
Be careful: the tiramisù should be made some hours before you intend to serve it.
- 1 1/4 pounds fresh mascarpone cheese (500gr)
- 4 very fresh, top quality eggs (separated)
- 2 packages savoiardi (available in Italian delicatessens)
- 4 tablespoons sugar
- 6 espresso sized cups of coffee (about 14 oz) cooled, diluted with water and lightly sweetened with sugar
- cocoa powder (unsweetened)
Bring all ingredients to room temperature.
Make the espresso, poor it into shallow flat-bottomed bowl and let it cool down (dilute with water).
Separate egg yolks and whites.
In a mixing bowl, beat egg yolks and sugar until creamy quite white, then whip in the mascarpone and mix gently.
In a second mixing bowl, beat eggs whites and whip until stiff (fluffy as snow).
Gently fold beaten and mix mascarpone cream with egg whites only enough to blend. If you over mixing, the egg whites will deflate.
Quickly dip each savoiardo in the bowl with espresso. To get the right amount of espresso on the savoiardi, pull it out before they become too soft. Place each cookie in the bottom of the pan, sugar side down.
The savoiardi will quickly absorb the espresso, but if savoiardi do not look ‘dark’ from the espresso dip it again.
Put a layer of dipped savoiardi across the bottom of the pan. Then spoon a layer of egg/mascarpone cream across the layer of savoiardi. Use about 1/2 of the mascarpone mix. The layer should be about 1, 5cm. (4/8in.) thick.
Dip another layer of savoiardi and lay them on the mascarpone mix. Put the remaining mascarpone mix on it.
Refrigerate for at least 5/6 hours before serving. Dust on top with the cocoa powder (or powdered chocolate) before serving.
Enjoy it! 🙂