I have told people so many times how I LOVE tiramisu but never really tried making it myself. I love a good tiramisu. Those layers of sponge biscuits soaked in coffee, rich mascarpone cream and a generous dusting of cocoa powder. Aah … heaven! And this may sound ridiculous but I only buy it if prepared by an Italian, or at least from an authentic-looking Italian food shop. I will not forget this man from my cooking class a decade ago, an Italian by birth, who prepared a tiramisu for everyone on the last day of cooking class. Man, it was good! Then I discovered a local Italian shop in our neighborhood after that, which sold really good tiramisu. Yes, sold … as in they don’t sell it anymore because the woman who used to make it for them has moved interstate. Shame really. But what is more shameful was this … the time we were in Italy, for some reason I never got to eating tiramisu! I was maybe busy admiring the rustic doors and windows (yes, I have a weird liking for rustic doors and windows) that I completely forgot I was in tiramisu country.
Well, today was the day. I finally decided to make one. And really, after a somewhat somber day, I could use some pick-me-up treat.
- 3 egg yolks
- 120 g caster sugar
- 180 g mascarpone
- 300 ml cream, for whipping
- 3 tbs Kahlua
- 500 ml strong coffee, cooled
- 20-24 savoiardi ( sponge finger biscuits)
- cocoa powder, for dusting
1. Beat the egg yolks with the sugar until the sugar has dissolved and the mixture is light. Add the mascarpone and mix well. Beat the cream into stiff peaks and gently fold into the mascarpone mixture, then spread a thin layer of mascarpone cream over the base of a deep 12-inch square dish or 14-inch oval dish.
2. Add the Kahlua to the coffee. Dip the sponge fingers into the coffee, soaking them well enough. Depending on the freshness of the biscuits, they may require more or less soaking, but be careful not to oversoak.
3. Arrange a layer of sponge fingers close together in the dish. You may need to break them to fit the shape of your dish. 4. Cover with a layer of mascarpone cream, then another layer of sponge fingers, arranging them in the opposite direction to the first layer. Repeat the layers finishing with mascarpone cream. Smooth the top and keep chilled until ready to serve.
5. Generously dust with cocoa powder just before serving.Tiramisu is best made several hours in advance so that the flavors have time to blend before serving.A real pick-me-up moment!Recipe from Le Cordon Bleu Home Collection – Italian