Tiramisu

 

I know I say this about many desserts, but tiramisu is one of my all-time favourite desserts. There is something about the combination of mascarpone mousse and coffee-liquory dunked biscuits that I find just heavenly. This is my favourite tiramisu recipe, and has never failed me yet. I made a double batch of it for our Julia Child dinner last night, and it fed all of us with a little left over (15-20 people). 

The one thing to remember with tiramisu is to make it the day before. I include this in the write up, because it's very important for dinner planning. You must allot time for the tiramisu to chill and set in the freezer, or you will end up with a sloppy mess - a sloppy mess which I would devour happily, but which wouldn't be as attractive to dinner guests, or loved ones.

Tiramisu from Cook Italy, serves 8-12 people

Ingredients:

6 eggs, separated
3/4 cup sugar
8 oz mascarpone cheese
2/3 cup heavy cream
2/3 cup espresso coffee, hot
2/3 cup white wine such as Vin Santo or Marsala
24 savoiardi (lady finger) biscuits
2 oz good quality bittersweet chocolate, grated, or cocoa powder

Directions:

• Choose a large, attractive serving dish for the tiramisu, or several individual dishes (tiramisu can be served individually in wine glasses or similar decorative glasses for an especially elegant effect.)
• Whisk together the egg yolks, sugar, and mascarpone together until pale and fluffy.
• In a separate bowl, whisk the cream until soft peaks form, and in a third bowl, whisk the egg whites until soft peaks form.
• In a large bowl, gently fold all the three whipped mixtures together, incorporating as much air as possible.
• Pour the espresso and wine into a shallow dish, large enough to dunk biscuits in.
• Spread a rather thin layer of the cream mixture into the bottom of your serving dish. Top this layer with a layer of biscuits that have been dipped quickly in the espresso mixture. (Be careful not to let biscuits sit in the liquid, as they will crumble and dissolve quickly if you are not quick.)
• Cover the layer of lady fingers with a layer of cream mixture, and continue layering until the dish is full (ending with a cream layer on the top).
• Chill, covered in the refrigerator until ready to serve. The tiramisu should chill for at least 24 hours before serving.
• Immediately before serving, dust with a generous layer of grated chocolate or cocoa powder.

Enjoy!