Tiramisu is, in spite of its quite short history, definitely a classic Italian dessert and, like most classics of Italian cuisine, there are probably as many tiramisu recipes as families in Italy!
Liqueur or no liqueur? Cream or mascarpone only? Sugar in the coffee or not? Cooked cream or (very very fresh) raw eggs? Egg whites (beaten along with the yolks?) or not? Zabaione?
Of course I have a personal point of view on tiramisu and my recipe is a no-liqueur, no-cream, no-sugar in the coffee one, a few egg whites beaten along with the yolks. I love zabaione (I’ll soon post the recipe) that is gorgeous all alone with no need of mixing it with other ingredients.
So, here it goes (serves 6):
250 gr mascarpone “cheese”
1 (very fresh) organic egg
2 (very fresh) organic egg yolks
2 tbsp sugar
1 pinch of salt
About 200 gr savoiardi bisquits (ladyfingers)
Coffee
Bitter cocoa powder
Make coffee and let it cool.
Beat the eggs, egg yolks, sugar and salt until the sugar is well dissolved and the mixture is light and foamy.
Put the mascarpone in a bowl and mix it until it’s a uniform cream. Add the egg-sugar mixture bit by bit stirring gently (if you overwork it it will separate and curdle!).
Dip the savoiardi in the coffee, I like them well soaked (no cruncyness in my tiramisú) but watch out, you don’t want them to be soggy!
Spread a few spoonfuls of cream in a rectangular mold and cover with the bisquits, add more cream to cover and repeat until the ingredients are over, finish with cream and sprinkle with cocoa powder.
But….
I have to admit that, even if I really appreciate a good tiramisu from time to time, I prefer to experiment with mascarpone cream a bit and create new desserts.
Just a few examples:
– Arrange in individual bowls and serve with nocino (green walnut liqueur).
– Put some broken amaretti bisquits on the bottom of individual bowls, cover with a portion of cream and sprinkle with fresh peaches cut in small cubes and marinated in a little marsala wine & sugar (I do like to keep the cruncyness of the amaretti here so I make this just minutes before serving).
– Marinate some fresh strawberries in vinsanto, marsala or other sweet wine. Arrange in individual bowls and cover with the cream.
– Serve with your favourite red wine reduction (1 part sugar, 6 parts red wine and let reduce until thick).
Give it a try and let me know!
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It sounds great! I usually add a little of Massala wine to the coffee, and a little cream to the mascarpone, but I will definitely try it like this!
Glad you liked the recipe!
Try it and tell me what you think. And do try some of the other uses of the mascarpone cream, they rock!
I make tiramisù like you. Just mascarpone, eggs, savoiardi and coffee.
I confess that I sometimes add chocolate chips…
What a treat! I’m definitely trying this one!! Thanks for posting it…by the way, did you see my blog post with a link to your blog (you posted about saffron)???
Sounds like mine as well, sometimes when I serve I add fresh berries in season.
With many of the classic Italian dessert recipes, less is definitely more.
I hope you are well, sweet Giulia. I am running the marathon here. there is a teeny light at the end of the tunnel though!