There are many, many variations of this classic Italian dessert. The base is always the same though; mascarpone, powdered sugar, eggs, coffee and lady fingers. I’ve heard of variations with different cookies, though in my opinion that’s too big a difference to still call it tiramisu.

L and I were invited to an Easter-Monday-dinner. I volunteered to bring dessert and offered some options. Tiramisu was the quick winner and so I found myself making a mess of my kitchen once again. It is virtually impossible for me to cook without making a mess, but tiramisu might just be one of the messiest things I make. Especially when you realize that it needs no cooking and all ends up in 1 dish. No problem though, the taste totally makes up for it!

My version of tiramisu is an adaptation of the classic that’s in the Silver Spoon. Though I don’t alter much, I do think my few ‘tweaks’ make it mine, and very tasty!

Tiramisu (big dish, would easily serve 8, adapted from the Silver Spoon)

  • 150 grams of powdered sugar
  • 4 eggs, divided
  • 400 grams mascarpone
  • 150 ml strong coffee
  • 25 ml amaretto
  • 150 grams dark chocolate, grated
  • about 200 grams lady fingers

!! Note: In my dish I can make 2 layers. That’s how I explain this recipe. If you have a different size dish, you might want to make 3 layers and thus divide the ingredients differently!!

Divide the eggs, beat the egg whites very, very stiff. Cream the egg yolks and powdered sugar, when smooth and a pale yellow, add the mascarpone and beat a little more, make sure there aren’t any lumps left.
Carefully fold the beaten egg whites into the mascarpone mixture.
In a large bowl or casserole dish (rectangular/square is easiest) line half of the lady fingers sugar dide down and pour about half of the coffee and amaretto over. Spread a little less than half of the mascarpone mixture over the lady fingers. Sprinkle almost 2/3 of the grated chocolate over the mascarpone layer.
Line the other half of the lady fingers over the chocolate. Pour the remaining coffee and amaretto evenly over the lady fingers. Sprinkle a little more chocolate over the lady fingers and Finish with all the remaining mascarpone mixture. Even the mascarpone mixture out, push it down a little where you can, so it gets in between the lady fingers. Sprinkle the remaining chocolate over the tiramisu as a finishing touch.
Place the tiramisu in the fridge for at least 3 hours. Longer is better, as the tastes will infuse more. I try to make it the day before I need it.

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4 Responses to Tiramisu

  1. [...] later on, and fill it with a mascarpone/egg/sugar mixture, add a little shaved chocolate. Just like regular tiramisu. I’ll frost it with the same mixture. Possibly give frilly frosting a try. And it will be [...]

  2. [...] to choose from.) - Dolce, or dessert will probably be one choice and one choice only, tiramisu. Unless I change my mind and/or my stepmom buys a gallon-sized ice cream maker and/or I suddenly [...]

  3. [...] Tiramisu Just look at that picture for a minute will you? This was one of the first posts where Laurens and I really worked together to make the photo’s work. In our overstuffed-thus-tiny old kitchen, we’d walk around each other, re-positioning ourselves, so the pictures would work. Before that it was basically cook, serve, picture, eat. The pictures turned out beautifully and the Tiramisu was delish. What more do you want? [...]

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