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 “share your smile, share your light”

Tiramisu quite literally means, “a pick me up.” One of Italy’s most popular, Tiramisu is a rich treat blending the bold flavors of cocoa and espresso with savory mascarpone cheese and wine, layered with lady finger biscuits.

tiramisu homemadeAt many Italian tables, a meal is often finished with fresh fruit rather than dessert. The addition of dessert to a meal often marks a special occasion. It stands to reason that this may be why Italian desserts are notable for presenting lavish arrangements of indulgent ingredients and truly unforgettable flavour combinations. Italian dessert making is representative of all Italian cuisine in the respect that it heeds to one distinct rule, that is to create dishes that provide pleasure above all else. The most popular fare among Italian desserts is undoubtedly tiramisu, a widely loved layered dessert that most certainly fulfills the criteria for a pleasurably dining experience. Tiramisu is an elegant and rich Italian dessert that is made by combing savoiardi, espresso, mascarpone cheese, eggs, sugar, Marsala wine or rum and cocoa powder. Through the grouping of these diverse ingredients, an intense yet refined dish emerges. The delicate flavour of layers of mascarpone and Italian custard are contrasted with the robust presence of espresso and sharpness of cocoa powder. These flavours come together, bringing forth a velvety texture that provides a luxurious treat.

Tiramisu

  • 5 eggs, separated
  • 5 T sugar
  • 500 g mascarpone
  • 2 pkgs savoiardi (lady fingers) or recipe below
  • strong coffee or espresso
  • rum, bailey’s optional
  • baking cocoa

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You will need 2 large bowls for the eggs and 1 shallow bowl for the cooled coffee/espresso ~ separate eggs in large bowls (whites in one, yolks in the other); add 4 T sugar to the yolks and whip until pale yellow and thickened. Slowly incorporate mascarpone; mix until combined.

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With clean whisk or whisk attachment, whisk egg whites with 1 T sugar until stiff peaks form.
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Gently fold whites into yolk-mascarpone mixture.
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Dip savoiardi in coffee;
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Start layering dipped savoiardi in a single layer in a large ceramic or glass casserole. Pour 1/3 of mascarpone mixture over cookies, sprinkle with baking cocoa, repeat two more times, ending with the mascarpone.  Sprinkle baking cocoa over top of final layer, or for a richer dessert, sprinkle chocolate shavings over top.  Chill in the refrigerator for at least 2 hours ~ enjoy ~ v

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