I have made a few different versions of Tiramisu in my time, but this one takes the prize for being not only tasty but also the prettiest, and therefore most worthy of blogging about. This version is alcohol free, but you are welcome to add some marsala or brandy to the mascarpone and/or the coffee if you wish. Another option is to substitute half the mascarpone with ricotta for a lighter option.
+ 3 eggs
+ 150 g sugar
+ 500 g mascarpone
+ 500 g savoiardi (lady finger) biscuits
+ 200 ml strong, black coffee (approximately 150ml ground coffee brewed in 200ml water)
+ Dark chocolate, finely grated
To make the mascarpone cream, separate the yolks and the whites into two medium to large sized bowls. Whip the yolks with the sugar until you have a dense, creamy and pale mixture. Add the mascarpone until combined. In a separate bowl, whisk the egg whites until you have stiff peaks that hold their shape even when you turn the bowl upside down. Fold the whites into the mascarpone mixture. Set aside, and if not using straight away, store covered in the fridge.
If making a round, cake-like tiramisu, line the edge of a spring form pan with baking paper. No need to do anything if using a glass dish.
Make a fresh pot of strong, black coffee and pour into a wide bowl. Dip one side (and one side only – no one likes a soggy tiramisu) of a lady finger biscuit quickly into the coffee. Layer, coffee side up in your prepared tin. I find it best to do this on the non-sugary side of your biscuit. Repeat with more biscuits until you have a nice, tight layer that covers the base of the tin, trimming the biscuits if necessary. Cover the lady fingers with a thick layer of mascarpone cream, at least 1cm thick. Repeat layering with lady fingers then cream again, finishing with a thick layer of cream.
Leave in the fridge overnight (or for at least four hours if you are in a hurry but this really benefits a longer wait), covered with some plastic wrap. Dust with plenty of finely grated chocolate, then cut, serve and enjoy.
Original recipe sourced from Italian Table Talk.