Tiramisu means lift me up!

The coffee, cocoa, chocolate and liqueur makes this dessert dark, deep and sexy. The rich mascarpone cream filles in the layers and gives an instant happiness. Let’s get lifted!

This is the way my teacher Lucia makes Tiramisu so we are real Sicilian now. Tiramisu is a perfect dessert. You don’t need to worry about the measurements. It’s not a cake that don’t raise if you do a millimeter wrong. And you can make it a day ahead. I like that, because then you can relax, take one step at the time, calm down after a long day and feel good about yourself.

About the ingredients: You can use any kind of liqueur or sweet wine. Or you can make Tiramisu without alcohol. In Sicily it is a tradition of using Amaretto or Marsala, as well as Grand Marnier. But follow Lucia’s advice, don’t pour in too much.

Grand Marnier is one option to use together with espresso coffee in Tiramisu.

Lucia dust the Tiramisu with unsweetened cocoa powder and sprinkle with grated dark chocolate with pistachio. The final touch of pistachios is fantastic. But hey, feel free! Maybe your favorite chocolate is with chili? Try it out!

You need:

  • 1 cup (240 ml) espresso coffee
  • 1 tablespoon liqueur
  • 3 eggs
  • 1 teaspoon icing sugar
  • 3 tablespoons granulated sugar
  • 150 ml heavy cream
  • 250 g mascarpone
  • 200 g ladyfinger cookies
  • cocoa powder, unsweetened for dusting
  • grated dark chocolate with pistachio
baking table annasfoodstories
The ingredients are ready for Tiramisu; ladyfinger cookies, roomtempered espresso coffee, mascarpone, egg yolks whisked with sugar and egg whites.

This is how you make Tiramisu:

  • Make 3 cups of espresso coffee mix in 1 tablespoon liqueur and let cool down.
  • Separate the eggs.
  • Whisk the egg white until thick. Add 1 teaspoon of icing sugar and whisk some more minutes until frothy.
  • Whisk the egg yolks and sugar until thick and creamy.
  • Whisk the heavy cream until stiff.
  • Fold the whipped cream into the whisked egg yolks.
  • Fold the mascarpone into the egg yolks and whipped cream, blend.
mascarpone mixture tiramisu annasfoodstories
The mascarpone get mixed in with the egg yolks and whipped cream for Tiramisu.
  • Fold in the egg whites into the mascarpone- egg yolks- and cream-mixture.
  • Now the mascarpone mixture is ready for spreading.
  • Dip the biscuits into the coffee; let them soak on each side enough to become damp but not soggy.
  • Line up of half of the biscuits on a dish as the first layer.
first layer of tiramisu annasfoodstories
The first layer of soaked ladyfingers for Tiramisu.
  • Spread mascarpone mixture over the ladyfingers.
tiramisu with cream annasfoodstories
First layer of mascarpone mixture in Tiramisu.
  • Repeat with another layer of soaked biscuits.
the double layer tiramisu annasfoodstories
Here Lucia put the second layer of soaked ladyfingers for Tiramisu.
  • Top with the remaining mascarpone mixture.
  • Cover the dish and leave in the fridge some hours or overnight.
  • When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.
cocoa on tiramisu annasfoodstories
Dust with cocoa powder before serving Tiramisu.
  • Sprinkle with grated dark chocolate with pistachio.

 

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