Classic Tiramisu’

I take my desserts very seriously. I am that girl who approaches a banquet or buffet line and goes directly to the desserts, fills up her plate, walks back to the table and basks in a glow of happiness and serious sugar high. Desserts are my Shangri La; leave me on a desert island with a jar of Nutella, some bread and whipped cream and I am all set. Among the many desserts I have tried in my 30 years (or a bit more, but who is counting?) of existence, a classic tiramisu’ gets me weepy, nostalgic in the best possible way. A good tiramisu’ has very few ingredients and is made very quickly. It’s almost a dessert afterthought…with a punch.

I wrote an article about the subject for my local news weekly, C-VILLE Weekly where I discussed the various ways to make the dessert. There is, however, only one person who has mastered the tiramisu’ challenge – my mom. I use the same ingredients, but hers has something more…just that little je ne sais quoi  that makes you go “ohhh, now I get it.” So, I took advantage of the opportunity to learn and photograph the master at work. (Granted, the photos were taken with my phone, but I am sure you get the idea).

 Ingredients:

400 grams of Savoiardi (Lady Fingers cookies)
3 eggs
300 grams of mascarpone cheese
6 tablespoon of sugar
pinch of salt
coffee (3 to 4 cups)
cocoa powder

The preparation is easy and quick. In a bowl, mix egg yolks with sugar and beat to creamy consistency (you will start to see bubbles forming). When you have fresh eggs, the color of this “cream” is something for the books. Next, whip egg whites until they form soft peaks. The eggs need to be warm…so take them out of the fridge a little in advance, or if you don’t remember or don’t have time to do anything in advance like I do, I have a simple trick – fill a bowl of very warm water, not boiling hot though, and add the eggs. Leave the eggs until they are warm. What a different it makes!
Once the egg whites are beaten to soft peaks, add them to the creamy mixture of sugar and egg yokes…VERY GENTLY. You don’t want to undo the airiness of the egg whites. I would say…massage the egg whites into the egg yolk and sugar cream. Now, you are ready to add the mascarpone cheese. Here, again, be gentle and add the cheese just one spoonful at a time. [Your can read this interesting article about “soft,” “medium” and “stiff” peaks here].

Once we have completed these steps, we can move on to the second stage of the dessert. Let’s brew some coffee, shall we? You can choose the strength of the coffee and remember that the Savoidardi cookies will be dipped in it. I like to use a nice hard espresso, which gives the Tiramisu  a tangy and rich after taste. I would err on the side of more coffee than less…you don’t want to add water to it and completely lose the taste (trust me, I tried it and it ain’t pretty).
Dip the Savoiardi (or lady fingers) into the coffee and place them in a terrine of your choice.

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Once the bottom or the terrine is covered with coffee-soaked cookies, spread a layer of the cream mixture and be sure to cover every corner of the terrine.

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Repeat for as many layers as you want, ending in a layer of cream.
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Refrigerate. Once you are ready to serve, sprinkle cocoa powder and remember not to breath in the powder!

tiramisulogo Serve and enjoy!
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