Tag: tiramisu

The Best Tiramisù

Tiramisu

Tiramisù – there’s not much more to say to that! This has been my favourite dessert for twenty years and the recipe I use today is the result of hundreds of variations which I tested in my kitchen, at restaurants and at friend’s dinner parties. To me, mine is the best and the formula to get there is simple, 1 egg and 25g (1 ounce) of sugar for 100g (3.5 ounces) of mascarpone. It’s voluptuous and creamy, the soaked ladyfingers well balanced with espresso and brandy. They are light and soft but they still have structure, far from being soggy and mushy, something I can’t stand when it comes to this Italian classic. I make the cream with only mascarpone, fresh organic eggs and sugar, some people like to add whipped cream but to me, that makes it lack in taste. When someone is worried about eating raw eggs in a dessert, I can only say that I never had any issues in all those years and neither did my guests, and there were many of them who savored it at our table.

This is an absolute crowd pleaser, invented to make a whole Italian family happy after a delicious meal! Although its name means “lift me up“, I can’t really agree with that. The coffee and sugar have a pushy effect but the amount that I eat of it works against that. So I prefer to make it when we have friends over which means that I have to share it and eat a bit less. I always prepare it around 8-10 hours in advance and make a big portion as it doesn’t make much of a difference if you prepare it for six or sixteen people.

One thing is for sure, as soon as the tiramisù is on the table, the room is filled with silence, the silence of savoring!

Here’s the summer version of this dessert I made a few months ago, my Strawberry Tiramisù!

Tiramisu

 

Tiramisu

 Tiramisù

I use a round dish of 25cm /10″ and 6cm / 2.5″ height.

For 6-8 people you need

mascarpone (at room temperature) 500g / 17.5 ounces
organic eggs 5
sugar 125g / 4.5 ounces + 2 tablespoons for the ladyfingers
a pinch of salt
ladyfingers 300g / 10.5 ounces
strong espresso (warm) 125ml / 4.5 ounces
brandy 50ml / 2 ounces
unsweetened cocoa powder for the dusting

In a deep plate, mix the espresso and brandy with 2 tablespoons of sugar.

Mix the mascarpone until creamy, it won’t combine well with the egg yolk and sugar mixture if you leave out this step.

In a large bowl, mix the egg yolks and sugar until light and fluffy. Add the mascarpone and mix until well combined.

Whisk the egg whites with the salt until stiff and fold gently into the mascarpone-egg mixture.

Dip the ladyfingers for just 1 second (not longer or they will get mushy) in the espresso-brandy mixture with the unsugared side and lay them with the sugared side down into a deep dish. The should be very close to each other. Spread half of the mascarpone cream on top and cover with another layer of ladyfingers dipped in the coffee mixture. Spread the remaining cream on top and cover with cling film. Keep in the fridge for at least 8 hours (or longer) and dust with sieved cocoa powder before serving.

Tiramisu

 

Tiramisu

 

Tiramisu

 

Tiramisu

Summer Strawberry Tiramisu

Strawberry Tiramisu

After a decade of eating nothing but tiramisu for dessert whenever I went to a restaurant I can call myself a true specialist when it comes to this famous Italian dessert. I love it passionately and although this phase of complete dedication ended many years ago I still order it sometimes when I see it on the menu. My sweet obsession wasn’t limited to restaurants only, but crept into my own kitchen as well. I can’t even count the recipes that I’ve tried until I came up with the one that is absolutely perfect to me. It is creamy, well balanced between mascarpone, eggs and sugar, the lady fingers dipped in espresso and liqueur for a second to avoid a soggy pastry layer. The right ratio between the coffee and alcohol is as important as the kind of spirit.  Brandy became my favourite over the years, no amaretto (too strong), no marsala or port (too sweet). I don’t bake my own ladyfingers but I “invest” in good quality ones from Italy, that’s where this recipe originates and they know best how to make the perfect biscuits for this dessert.

Funnily enough, I haven’t shared my tiramisu recipe on the blog yet although I’ve been wanting to write about it for months (and I’ve  made it a couple time since I started eat in my kitchen). Today I won’t even share my original recipe but the fruity summer version, my strawberry tiramisu! I promise, the classic one will come soon but for now it’s all about the fruit. Delicious nonetheless, if you have a dinner party ahead of you and you’re still looking for a dessert that you can prepare in advance, try this one. My guests always love it as much as I do!

Before I forget to mention it, the ladyfingers are dipped in a syrupy juice made of red wine, strawberry and sugar cooked for two minutes. It’s fruity and sweet with a bit of a red wine aroma, not too much, just a hint.

Strawberry Tiramisu

 

Strawberry Tiramisu

 Strawberry Tiramisu

The tiramisu is best when it can sit for at least 10 hours.

For 8-10 people you need (in a round 25cm / 10″ dish)

strawberries 500g / 18 ounces
(350g / 12.5 ounces sliced, 100g / 3.5 ounces cut in half for topping, 50g / 2 ounces finely chopped for the syrup)
ladyfingers 300g / 10.5 ounces
organic eggs 4
mascarpone, at room temperature, 400g / 14 ounces
sugar 60g / 2.5 ounces plus 40g / 1.5 ounces for the syrup
red wine 160ml / 5.5 ounces
a pinch of salt

In a sauce pan, bring the wine, 50g / 2 ounces of the strawberries and 40g / 1.5 ounces of the sugar to a boil and cook (open) for 2 minutes on a medium heat. Strain and pour in a deep plate and let the syrup cool.

Beat the egg whites and salt till stiff.

Whisk the mascarpone till creamy.

Mix the egg yolks and 60g / 2.5 ounces of the sugar till thick and creamy and add the mascarpone. Mix well until combined and gently fold in the egg whites.

Dip the ladyfingers’ bottom side (unsugared) in the syrup, for 1 second, they will soak enough liquid to soften overnight. If you leave them in longer they become soggy. Lay out a tight layer of ladyfingers (sugared side down) in the dish. Gently cover with half of the mascarpone egg mixture and put the sliced strawberries on top, pushing them down carefully. Spread out another layer of syrup-dipped ladyfingers and cover with the remaining cream. Decorate the tiramisu with the strawberry halves, cover with cling film and keep in the fridge for at least 10 hours before serving.

Strawberry Tiramisu

 

Strawberry Tiramisu

 

Strawberry Tiramisu

 

Strawberry Tiramisu