Tiramisu is an authentic coffee-flavored Italian dessert that most certainly fulfills the criteria for a pleasurably dining experience. It is a rich treat blending the bold flavors of cocoa and espresso with savory mascarpone cheese and wine, layered with lady finger biscuits. It is surprisingly easy to prepare and a great choice for the summer since its a cold dessert.
My favorite place to dine is in this little rustic Italian restaurant very close to our home. The atmosphere is romantic and intimate, accompanied by classic Italian cooking, music and excellent service. This is where I tasted one of the most exquisite tiramisu. It was full of different flavors which combined beautifully, bringing forth a velvety texture that provided a luxurious treat. It's the perfect way to end a beautiful dinner :).
Having that delicious tiramisu in mind, I wanted to create something at least similar, in my little kitchen. I tried different recipes and texture and by far this one was the best. The flavor complemented each other and the filling was smooth and delicate. When it comes to plating, you can get very creative with this elegant dessert. Serve it in jars, cups, plates or glasses and be sure to impress.
Yield: 12-14 servings Prep time: 25 minutes
- 8 egg yolks, at room temperature
- 200 g (1 cup) granulated white sugar
- 500 g (1.10 lbs) mascarpone cheese, at room temperature
- 500 ml (2 cups) heavy cream
- 200-400 g (0.44 - 0.88 lbs) lady fingers (depending on layering)
- 60 ml (1/4 cup) Marsala wine
- 300 ml (1+1/4 cup) strong coffee, at room temperature
- 1-2 tablespoons cacao
- mint and raspberries for garnish
- Using a whisk, gently combine the eggs and sugar in a heatproof bowl.
- Put the bowl over a pot of 1 inch (3 cm) boiling water. Reduce heat to low and cook for 6-7 minutes, stirring constantly with a whisk, until thick.
- Remove from heat and let it cool. Whip the mixture with an electric mixer until thick, frothy and pale yellow in color.
- Add the mascarpone cheese and beat on low until just combined, for 1 minute.
- With the electric mixer still on, slowly add the heavy cream. After fully incorporated, increase the speed to medium-high and beat until the cream becomes thick, for 4-7 minutes. Do not over beat.
- Mix the cold coffee with the Marsala wine and dip the lady fingers into the mixture just long enough to wet them (1 second on each side). Be careful not to soak them.
- Arrange the lady fingers in the bottom of a baking dish, jar or cups.
- Add the mascarpone cream filling over the lady fingers.
- Repeat the process with another layer of lady fingers and cream.
- Cover and refrigerate 4 hours or overnight to allow flavors to develop.
- Dust with cacao powder before serving.
Tips and Tricks:
- Marsala wine can be replaced with Amaretto, cognac or coffee liqueur. If you don't want to use alcohol, use 1 tablespoon of vanilla extract.
- The mascarpone cheese should be slightly softened, not to be used directly out from the refrigerator but not melting either. If you leave it too long at our room temperature the cheese will be too soft and watery.