Tiramisu ("pick me up" or "cheer me up") is an Italian dessert made from a mixture of whipped mascarpone cheese, eggs and sugar. The mascarpone mixture gets layered with ladyfingers that have been dipped in coffee. A liqueur is also sometimes added, I prefer rum. This recipe is almost authentic. I say almost because it does not make use of egg whites. Instead of beaten egg whites, I make use of beaten cream. You can omit the egg yolks as well if raw egg puts you off, but I like them in there. I don't have a reason for making tiramisu this way. It is just the way I was taught at the beginning of my career and it stuck I guess.
Equipment
- 1 Mixing bowl
- 1 Electric beater
- 1 30x20x8cm baking dish or tray
Ingredients
- 500 ml cream I recommend Millac Gold
- 500 g mascarpone
- 250 ml sugar
- 10 ml vanilla extract
- 4 egg yolks
- 2 pkt ladyfinger biscuits
- 1 cup strong black coffee
- 100 ml rum
- dark chocolate for grating
Instructions
- Add the rum to the coffee and set it aside to cool
- Beat the egg yolks, sugar, vanilla and mascarpone together until thick.
- Beat the cream separately until stiff then fold in to the mascarpone mixture
- Dip the ladyfinger biscuits in the coffee mixture one by one and layer the base of your tray or baking dish.
- Spread half of the mascarpone mixture on top of the biscuits.
- Repeat with another layer of biscuits and the remaining cream.
- Refrigerate the tiramisu for at least two hour. Sprinkle with some grated dark chocolate and serve.
