Friday, October 12, 2012

Tiramisù time!

Preparation time: 15 minutes for the preparation, 2 hours in the fridge before consuming.
Details: approx. €15 to serve 8 people


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It's time to please also our sweet-tooth followers and what better than a Tiramisù to end a typical Italian dinner?

The recipe is super simple and on top of that, you can easily prepare it in advance and serve it the day after: it's even better when all the ingredients have rested together for a while.
This is my aunt's recipe - one of the best Tiramisù I have ever tasted - and here it is what you need (the quantities indicated here serve 8 people approximately.):


  • 5 large eggs
  • 5 tablespoons sugar
  • 470gr. Mascarpone Cheese
  • 2 packs of Ladyfinger Biscuits (a.k.a. Savoiardi)
  • Some Italian Espresso, diluted and sugared (according to your taste) or some normal coffee: it needs to be liquid and not too much concentrated.
  • An electric whisker 
  • Unsweetened cocoa powder
Optional:

  • Marsala Liquor
  • Chocolate flakes
You can find the Mascarpone Cheese and the Ladyfingers biscuits quite easily: I usually find them in SuperQuinn, Best of Italy or in Fallon&Byrne.

Directions

First of all, separate the yolks from the egg whites - do it very carefully because the eggs whites don't stiff if there are yolks traces. Add the sugar to the yolks and whisk together with the electric whisker, until they form a light, foamy mixture.
Quick Tip: if you are going to use Espresso Coffee, prepare it firstly: in this way it will have time to cool down and you won't scald your fingers when you dip the biscuits into it.

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Add the Mascarpone Cheese, in small stages, and keep whisking the ingredients together until you reach a homogeneous, lumps-less cream.

Tiramisù cream, yolks, sugar and mascarpone cheese

Put the egg whites in a clean bowl and beat them until stiff: you'll realize you have done when you turn the bowl upside down and the egg whites don't fall down.

egg white, how to stiff egg whites

Add the stiff whites to the cream, with a tablespoon or a spatula; don't use the electric whisker otherwise the egg whites will loose the right consistency.

Final Tiramisu Cream, Tiramisu custard

Once the cream is done, let's start with the Tiramisù composition: prepare a recipient and dip the biscuits into the coffee. Biscuits don't have to be too much soaked, otherwise they will crumble apart. They need to form the tender-but-firm layers of the cake. Put the biscuits in the recipient, one beside the other, until you cover the whole bottom of the recipient. Now, cover them generously with the custard and spread the custard over the biscuits.
Follow the same procedure for the second layer. Sprinkle the cocoa powder on the last layer.

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If you like, you can add chocolate flakes between one layer and the other: this will give your Tiramisu a "crunchy" flavour, which is loved by someone. Another variation, according to your liking, consists in adding some Marsala liquor to the coffee, before dipping the Ladyfingers into it.
Honestly I prefer the simple, classic one. 

Let the Tiramisù rest in the fridge for at least two-three hours, before serving it with a cup of Espresso, or a glass of Limoncello.

And if you ever come to Rome, don't miss one of the most traditional Tiramisù shop: Pompi. Here you can find different Tiramisù flavours, like Strawberry, Pistacchio, Banana and...Piña Colada! Get ready to enjoy a typical Roman after-dinner meeting place.

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