Tiramisu would have to be my all time favourite Italian treat. This classic coffee-flavoured is delicious, indulgent and it can be pretty too! Making tiramisu (for the first time ever) was for me an opportunity to practise my verrine making skills! Tiramisu is made of lady finger biscuits dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
While I was looking for a recipe on the internet, most had cream. So as always, I turned to my French resources, and I used a recipe that was closer to the authentic Italian recipe (not sure why English speaking countries add cream in Tiramisu, they also do in Mousse au Chocolat! My view is there is no need for cream, so save the calories!).
Italian Classic Tiramisu
Ingredients (serves 6)
- 3 farm fresh eggs
- 100g of raw sugar (it could have done with a little bit less)
- 250g mascarpone
- 16 Savoiardi biscuits (lady fingers)
- 500 ml of strong good quality black coffee
- 1 shot of Cointreau (I didn’t have marsala)
- Lindt dark cooking chocolate 70% cocoa, for dusting
- Pour coffee and cointreau into a shallow dish. Set aside.
- Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone, mixing until combined.
- Beat egg whites with electric beaters until soft peaks form. Gently fold egg whites into the cream mixture.
- Break the biscuits, dip into the coffee mixture and place in the glass. Cover the biscuits with the cream mixture. Repeat layers, ending with the cream.
- Dust generously with grated chocolate.
- Cover with plastic wrap and refrigerate for 3 to 4 hours.
What is your favourite Italian dessert?