Tiramisu
I had friends over the other night and I decided to make Tiramisu. The origins of Tiramisu are widely debated, but it appears to have been invented in Treviso in the 1980s. One of the most popular Italian cakes, it is made of Savoiardi (also known as ladyfingers biscuits) dipped in espresso (with Marsala wine) and a whipped mixture of eggs, mascarpone and sugar. My recipe is a non-alcoholic version of the traditional one. I like it better this way because I find it is lighter. If you prefer the heavier version you just need to add some Marsala wine to the espresso used to soak the Savoiardi biscuits.
How to make Tiramisu
Ingredients (for 8 servings):
- • 250 g mascarpone cheese
- • 3 eggs
- • 1/2 cup sugar
- • Espresso, cocoa (Marsala, optional)
- • 150 g Savoiardi biscuits (ladyfingers cookies)
1 In a bowl place the yolks, sugar, and mascarpone cheese.
2 Mix them together until fluffy.
3 In a separate bowl, whip the whites until firm.
4 Slowly fold the egg whites into the cream with circular movements from the bottom to the top.
5 Soak each Savoiardi biscuit in the espresso.
6 Line the bottom of a container with the biscuits.
7 Spoon half of the cream on the Savoiardi biscuits. Add another layer of biscuits on top.
8 Cover the biscuits with the remaining cream.
9 Garnish with cocoa. Cover and place in the fridge for about two hours.
Enjoy!
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