Tiramisu is a coffee flavored creamy Italian dessert, that is made with mascarpone cream, savoiardi (ladyfingers) cookies. This dessert is delicious combination of coffee, biscuits and lots and lots of cream and topped with cacao powder.
The history of this dessert is not very clear, but it dates back to around 1960’s – 1970’s. At least those are the first mentions of such a dessert in cook books. However the name dates back to 1930’s or even earlier. If you are interested you can read a bit more about the dessert here.
This was my first time making an authentic Tiramisu. There are also easier and less technical variations, where you do not use egg yolks, just the creams. But the authentic tiramisu, requires you to make Sabayon, the product of whisking egg yolks with sugar over a double boiler.
Enough talking, let’s get down to the recipe below. Enjoy!
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Tiramisu
Ingredients
- 6 large egg yolks
- 1 cup (200 grams) caster sugar
- 1¼ cup (280 grams) mascarpone cheese, at room temperature
- 1¾ cup (450 ml) heavy whipping cream
- 30 pieces Savoiardi cookies, ladyfingers
- 1 cup (250 ml) cold strong coffee
- ½ cup (125 ml) coffee flavored liquor (optional)
- 30 grams unsweetened cocoa powder, for dusting
Instructions
- In a medium pot, bring to simmer 1 cup of water over medium heat. Reduce to low heat and keep at simmer.
- To make the sabayon, in a large bowl (big enough to sit on top of the pot with simmering water without the water touching it.)Combine the egg yolks and sugar. Mix through until thick nd place over the pot with simmering water.
- Using a whisk, whip the egg yolks with sugar over the double boiler constantly for about 10 minutes, until the mixture increases in volume and thickens.
- After the mixture thickens, take it off the het, and continue whipping to help the mixture cool down faster. The mixture should be thick and lemon yellow in color. Allow the mixture to cool a bit more, before adding the mascarpone cheese.
- Gently mix in the mascarpone cheese into the egg yolk mixture until well combined, but do not get carried away, as it may cause overmixing and curdling.
- Using an electric or stand mixer, whip the heavy cream until stiff peaks form. It is better to do the whipping of the cream gently and slowly, starting on low speed and increasing the speed over 10 minutes. This will make the cream very stable and not cause it to break.
- Using a spatula or a spoon, gently fold the whipped cream into the mascarpone/egg mixture. Try to be as gentle as possible and fold slowly, to preserve as much air as possible in the cream. This will make the dessert extra creamy.
- Prepare the dish in which you will assemble tiramisu. I used a 9 inch (20 cm) rectangular deep baking dish. You can also do round if you want. Set aside.
- Brew the coffee and allow to cool to room temperature. If using liquor, mix into the coffee.Dip each ladyfinger into the coffee (coffee/liquor mix), or brush with a pastry brush. Works either way. But do not let the cookies soak too much, or they will become too soggy.
- Now that all the parts are prepared you can start assembling the dessert.In your prepared dish, place a layer of soaked ladyfingers in one layer at the bottom of the dish.
- Spoon half of the mascarpone cheese mixture over the ladyfingers. Spread it our evenly through the dish.
- Repeat the process with another layer of ladyfingers nd the remaining half of the cream.Cover tightly with plastic food wrap and place into the fridge for at least 6 hours, or better even overnight.
- When the dessert has settled nd cooled down enough, take it our of the refrigerator and sprinkle some cocoa powder over the top.
- Cut and serve chilled.
- Enjoy!
Nutritional Facts:
Calories: 486 kcal, Total Fat: 31.2 grams, Saturated Fat: 18.1 grams, Cholesterol: 306 mg, Sodium: 98 mg, Total Carbohydrates: 44.8 grams, Dietary Fiber: 1.4 grams, Total Sugars: 25.3 grams, Protein: 10.5 grams, Vitamin D: 42 mcg, Calcium: 142 mg, Iron: 2 mg, Potassium: 211 mg
Servings: 8
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