One of the most delicious desserts out there is a simple Italian Tiramisu. It only takes 15 to 20 minutes to prepare and it is an excellent choice when serving many people – you can either make few small or one large, just double or triple this recipe.
Even though it is fast in the making a Tiramisu has to be placed in the fridge for at least 6 hours before serving.
Few good tips:
– Amaretto – Is a Italian almond liquore with soft marzipan flavor. Just make sure you buy the real thing. Cheap versions are often made of apricot pits and huge amount of sugar and then flavored with artificial almond essence. Those fake amarettos are way too sweet and not as delicate as the real Amaretto that is made with real Almonds.
– Eggs – The risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs and here in Scandinavia it is almost non existent. Therefore I never think twice about using raw eggs in food or desserts.
Sometimes I buy separated pasteurized eggs, and if you wanna be absolutely safe I recommend you do the same.
If you can not get pasteurized eggs where you live and if you do not want to use regular raw eggs you can make Zabaglione: You whisk the yolks, sugar and vanilla over water bath and slowly cook the yolks in the process.
– Lady Fingers – Use traditional lady fingers that are more like a biscuit and not spongy.
You also have to be careful not to make them too wet, then your tiramisu will turn out wet and soggy. I usually only dip half the lady finger (longitudinal) in the coffee/amaretto.
Tiramisu Recipe – Serves 4-6
3 eggs – separated
50 g sugar
1/2 vanilla bean
250 g mascarpone
1.5 dl espresso (or other really strong coffee, but I highly recommend espresso)
1/2 dl Amaretto (or you can use Kahlua, Tia Maria, Cointreau…)
Lady Fingers – amount depends on the container you use
Unsweetened Cocoa Powder
1. Make the coffe, let it cool and then mix in a bowl together with the Amaretto
2. Separate the eggs (or buy them separated and pasteurized)
3. Whisk the yolks together with sugar and vanilla until light, fluffy and airy (6-8 min)
4. Add the Mascarpone and mix
5. In a different bowl whisk the egg whites until fluffy and a little stiff (not hard like meringue)
6. Gently fold the egg whites to the yolk/mascarpone mixture
7. Now dip one side of the lady fingers in the coffee/amaretto and make a single layer in a container of own choice (I have used a 18cm chrystal bowl and a 15 cm pan with loose bottom, anything goes)
8. Pour half of the egg/mascarpone mix over the single layer of the lady fingers
9. Make a new coffee/amaretto soaked lady finger layer on top
10. Pour rest of the egg/mascarpone mix
11. Cool in the fridge for minimum 6 hours before serving
12. Right before you serve, sift cocoa powder over the Tiramisu
