Tiramisu is one of the latest additions to “traditional” Italian cooking. Tiramisu was invented in the town of Treviso in Northern Italy and was unknown until the late 1970s. However, it became a world-renowned dessert in merely a decade.
for the coffee dip
* 1 -1/2 cups (360 cc) espresso coffee
* 2 tbs sugar
for the zabaglione filling
* 4 egg yolks
* 1/2 cup (100 g) sugar
* 1/2 cup (120 cc) Marsala wine (or any other sweet wine)
* 1 lb (450 g) mascarpone cheese at room temperature
* 1-1/2 cup (360 cc) heavy whipping cream
for the base
* 10 oz (285 g) savoiardi (ladyfinger cookies)
* 2 tbs bitter cocoa powder
1. Prepare a strong espresso coffee, about 1½ cups.
2. Dissolve 2 tbs of sugar in the coffee when the coffee is still hot. Let the coffee cool to room temperature.
Preparing the zabaglione filling
1. Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy.
2. Beat in the sugar and the Marsala wine.
3. Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear.
4. Mash the mascarpone cheese in a bowl with a rubber spatula until creamy.
5. Add the zabaglione into the mascarpone cheese and beat to thoroughly mix it.
6. Whip the cream. Fold the whipped cream into the zabaglione cheese cream until smooth.
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| Tiramisu |
Assembling the cake
1. Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container about 12 x 8 inches, approximately 2 inches.
2. Evenly distribute half of the zabaglione cream over the ladyfingers.
3. Repeat the step with a second layer of ladyfingers and top with the rest of the cream.
4. Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.