I learned this recipe for Tiramisu from Carolina, an Italian and excellent cook. What I like about Carolina’s version of this quintessential Italian dessert is that it is comparably light and not too sweet while still fulfilling all important factors – creamy, delicious and an instant (and easy to prepare) success for any dinner party.
Carolina’s TIRAMISU
Preparation Time: at least 4 hours (30 minutes to prepare, 3.5 to 24 hours to chill before serving)
Amount: 8 generous pieces
Ingredients:
- 250 g mascaropone
- 4 medium (or 3 large) eggs, separated in yolks and egg whites
- 7 heaped tbsp of caster sugar
- 30-40 Savoyard biscuits
- about 2 tbsp cocoa powder
- a couple of pieces of dark chocolate
- 200-300 ml of “lungo” coffee
- an espresso cup of Noilly Prat
1. Prepare about 200-300 ml of lungo coffee and sweeten with about 3 heaped tbsp of caster sugar (depending on how sweet you like it) and add an espresso cup of Noilly prat. Leave to cool.
2. For the cream, start by separating egg white and yolk. Beat egg whites until they form soft peaks.
3. In a large bow, mix eggs yolk and 4 heaped tbsp of sugar together with a hand whisk. Add mascarpone and mix by hand until all the mascarpone has dissolved and there are no lumps left.
4. Carefully fold in egg whites for a fluffy consistency.
5. Prepare first layer of Savoyard biscuits: soak biscuits for a few seconds in the coffee (so that they are soaked but not breaking/dissolving) and then layer them in a serving dish. Add half of the mascarpone-egg-sugar cream. Sprinkle over some chocolate powder and grate over some dark chocolate.
6. Add another layer of coffee-soaked Savoyard biscuits, and spoon over the rest of the cream. Finish off with chocolate powder and some grated chocolate.
7. Chill for at least 4 hours , or even better, overnight before serving.