Photos of Tiramisu by Mario
Last week we’ve shown you how to make Tartufo, a staple in the Italian Kingdom of Desserts, and today we’re going to show you another one: Tiramisu – the King of all desserts!
But before we start, a quick FUN FACT: the name tiramisu comes from Venetian tirame’su meaning ‘pick me up’, ‘cheer me up’ or ‘lift me up’. We guess it’s about picking it up and eating it, ‘cause it’s delicious. Or perhaps it’s about the fact, that this dessert has coffee in it, so the sweetness and caffeine ‘lifts you up’. But no matter the interpretation, we can all agree, that Tiramisu is just fantastic! And will definitely be eaten to the very last bit, no doubt about it…
Tiramisu
Prep time: 45 minutes
Setting time: 2 hours
Total time: 2 hours 45 minutes
Serves 4
Recipe by Mario
INGREDIENTS
- 2 eggs, whites and yolks separated
- 2 tbsp icing sugar
- 200 g Mascarpone cheese
- 3 tbsp Amaretto liqueur
- 100 ml double cream, whipped (soft peek)
- 24 Savoiardi biscuits (also known as ladyfinger biscuits)
- 2 cups of strong black coffee, cold
- Cocoa powder for dusting
INSTRUCTIONS
For our Tiramisu you’re going to need a deep rectangular glass dish (approx. dimensions 15 cm x 20 cm or 6 inches x 8 inches)
- In a bowl, whisk egg yolks with icing sugar until pale in colour.
- Add Mascarpone and Amaretto, whisk together, then gently fold in the whipped cream.
- In another bowl, whip egg whites until stiff, then carefully fold into the Mascarpone mixture until nice and smooth, then set aside.
- Soak half of the biscuits in the coffee for about 10 seconds, just to soften them up on the outside, but keeping the crunchiness on the inside, then layer the biscuits in the glass dish.
- Spread evenly half of the Mascarpone mixture onto the biscuits.
- Repeat the process with the remaining biscuits and Mascarpone mixture.
- Dust the Tiramisu heavily with cocoa powder.
- Leave in a fridge for at least 2 hours to set and infuse the flavours.
NOTES
- If you would like this dessert to be alcohol free, just replace Amaretto liqueur with Almond syrup, but be careful, it’s got a very aromatic flavour. Add drop by drop, according to your liking and taste it before you start assembling the Tiramisu.
