Tiramisù

Tiramisù doesn’t require any introduction. Everybody knows it and everybody loves it. It’s such an easy dessert; no baking is required, only fresh ingredients.

Every time I make it I think of my friend Gina. She’s one of the most enthusiastic, fun, and energetic people I know. If you are around her, you know you’re going to have a good time. From the moment she tasted my tiramisù at one of our office potlucks, she started raving about it to everybody and she still does, after so many years! If I were to sell it, I’d definitely hire her as my spokesperson.

I’ve never been very secretive about my recipes and when Gina asked me if she could share it with a friend, I was all for it. I should clarify this recipe is slightly revised from the traditional one; I use whipped heavy cream instead of whipped egg whites. The result is a creamier and richer texture. I sometimes like to add chocolate chips to the cream, to add a bit of a crunch.

Tiramisù has always been my family’s favorite birthday dessert. This year, it’s my Valentine’s Day treat for my husband.

Buon San Valentino everyone!

TIRAMISU’
Serves: 8 people | Prep Time: 40 min | Resting Time: 3-4 hrs

INGREDIENTS
3 fresh large egg yolks*
6 Tbsp sugar (+ 2 Tbsp for the coffee)
500 g (17.6 oz) mascarpone cheese
250 ml (~1 cup) heavy cream
1 1/2 cups espresso coffee, cooled
(optional) A dash of Marsala wine or coffee liqueur
400 gr (14 oz) Savoiardi or ladyfingers cookies
Unsweetened cocoa powder, as needed

INSTRUCTIONS
1. Beat the egg yolks with a whisk in a bowl and gradually add the sugar until thick and pale. Add the mascarpone cheese to the egg yolk and sugar mixture and mix it all together until smooth.
2. Whip the heavy cream in a separate bowl to stiff peaks.
3. Gently fold the whipped cream into the mixture, carefully stirring with a spoon, until you obtain a smooth, rich, and thick cream.  [Tip: If the cream is too thin, cover it and refrigerate it until achieves the right consistency]
4. Pour the coffee and 2 tablespoons of sugar in a bowl. Add a bit of Marsala wine or liqueur in it, if you like it, and let it cool off.
5. Dip the savoiardi cookies in the coffee for about two seconds. The soaked cookie shouldn’t be too dry or too soggy. Start forming the first layer, placing each cookie side by side until you cover the whole surface of the baking dish or bowl (you can break the cookies, if necessary).
6. Pour a layer of the cream mixture on top, alternating with another layer of savoiardi. The final layer should be cream.
7. Dust generously with cocoa powder. Cover the dish with foil or plastic wrap and refrigerate it for 3 or 4 hours. Eat within two days (good luck making it last more than 1 day!).

Buon appetito!

-Lisa

*This dish contains raw eggs. Use only fresh and clean eggs with intact shells and avoid any contact between the yolk and the shell.