Just realised I never made photos of my tiramisu’ recipe. Well here we go. Here are some photos I took at my last attempt. Hope you enjoy. I also copyandpaste what I wrote years ago in this blog regarding the various steps.
“I like to make this dessert whenever I am asked “bring a dessert”, as it really takes 5 minutes to make and even a caveman could do it (hope I won’t get sued for this one). Anyway, here we.
- 4 eggs
- 500g mascarpone (for you americans, that’s 2 pots of the standard one you find in Shaws)
- Ladyfingers (as many as you can use)
- Coffee (as much as you need)
- 100g sugar (that should be close to 3 ounces?)
- cognac (or any other booze, as much as you like)
- bitter chocolate powder
Start by separating the eggs into classical reds and whites. Mix the reds with the sugar and whisk it to a nice cream. Add the booze and keep mixing (I usually put a lid-full
of cognac Longrow 10yo). Then add the mascarpone and keep mixing. When the whole thing is nicely mixed and creamy, take the egg whites and beat them until nice and fluffy and snowy and whatever you call that when you make a foam with the whites . Gently mix them with the the mascarpone cream and let it rest for a wee while.
Now, make your coffee. I usually make two stovetop 3-cuppers and let them cool down to room temperature, or your ladyfingers will turn into baby food in a matter of nanoseconds. Now, coffee seleccion is also important. The coffee will give your tiramisu a specific taste and if you use crap quality material, your tiramisu’ will suffer.
I usually tend to go for the “standard” Bustelo which is cheap, fair trade (I’ll talk about this in another post) and decent quality. If I really want to splunge and feel happy, I’ll use my stash of Oragnic Black Silk form Equal Exchange. Now that I am on this side of the pod, forget about Bustelo and Equal-exchange, so I have to (poor me) use Illy.
Anyway, too much rambling about coffee here. So, we now have our cream and our coffee. The ladyfinger are there on the side. Let’s start then. Take a tray, or whatever container in which you want to assemble your tiramisu and start making the first layer of ladyfingers. Take a cookie, quickly dip it in the coffee (just roll it once in the black juice) and cover the tray with them. Now, take the creamy cream and cover the fingers with it. Add a second layer of ladyfingers, cover them with the cream and so on. At the end, you’ll have a final layer of cream, which you will cover with the chocolate powder. for this, I usually use a small sieve and a tea spoon.
Your tiramisu is ready. Cover the whole film with plastic wrap or a cloth and store it in the fridge overnight.”