Tiramisu is one of the easiest and most popular Italian desserts to make. This is mainly due to the fact that it is made of premium ingredients (mascarpone cheese) and no baking time is required.
Originally, whipping cream is not called for in the recipe but I always add about a cup or two to give my cream a firmer consistency and to lighten up the taste of the mascarpone cheese.
You will also need a 3L (about 4 x 9 inch) glass casserole dish. With this type of dish, your tiramisu will be about 2 layers high.
- 3 eggs, separate yolks from whites
- 500g mascarpone cheese (bring to room temperature by leaving out at lease 2 hours)
- 6tbsp sugar
- 3 tbsp rum
- small carton (125mL) 35% whipping cream
- 2 cups of long cold espresso (meaning very diluted, I pick the longest setting on my machine or you can diluted with ice cubes to bring the temperature down as well)
- 1 1/2 packages savoiardi biscuits (ladyfingers)
Procedure:
- Separate eggs. Beat the cold egg whites until firm and put them in the fridge.
- Beat whipping cream until fluffy and stiff peaks form. Set aside in the fridge.
- Beat the yolks with the sugar in another bowl. Add the tub of mascarpone and the rum and beat on medium until smooth.
- Fold in egg whites and whipped cream by hand using a spatula. Put the mixture in the refrigerator.
- Prepare coffee to dip cookies in by placing in a wide shallow bowl. Add 3 tbsp sugar to the coffee and stir until dissolved.
- For the first layer, dip ladyfingers quickly in coffee and arrange on the bottom of the rectangular glass casserole dish. You can even put them in mini martini cups to make them look more festive. When arranging the biscuits, remember to try to fit them so that there is very little space between the cookies. ️
- Cover with a layer of cream (about half of the bowl if your tiramisu is only 2 layers high. Spread the cream evenly using a spatula.
- When arranging the second layer of dipped cookies, it is important to place them in the opposite direction than the layer before, otherwise the cake will fall apart when cut into.
- Add the remaining half of the cream and spread evenly.
- Refrigerate for a few hours before serving. The longer the it stays, the more the ingredients are soaked by the coffee and cream, combining the awesome flavours.
- Before serving, finish by covering with a generous layer of cocoa powder by placing it through a fine mesh metal strainer and shaking over the whole cake.
