Bacause everyone wants to know this.
My best friend just broke up with her bf and to cheer her up I made her favorite dessert, who happens to be... Tiramisù (literally means "pick me up")
I had this wonderful idea (how presumptuous that sound? LOL) and took pictures of the various phases, so here, for all of you, my own foto-recipe for Tiramisù after the cut.
Ingredients:
Savoiardi biscuits (as much as you need) - Wiki said you call it ladyfinger
Coffee (I water down it a little, but I guess that with American Coffee there is no need...)
250 gr of mascarpone cheese
bitter cacao powder
3 or 4 eggs
3 or 4 spoons of sugar
(it depends, how big those eggs are. in any case, for each egg 1 spoon of sugar)
1. Make the coffee and let it cool down (it must be cold, or the biscuits will soak too much).
No need to add sugar, the biscuits already have it.
For the Cream:
2. Separate the yolks from the white, add the sugar and mix
3. Mix the white till they look like snow (i.e. so dense that if you turn your bowl upside down, it didn't move)
4. At the lower speed, gently add the mascarpone and the yolks+sugar cream to the white. (the right order is yolks+sugar -> mascarpone -> white. I was distracted by a phone call and I added the mascarpone in the end, but if you do it very gently, the white will not melt)
Use a container that can go in the freezer.
5. Soak the savoiardi one by one in the cold coffee, just dip it in the liquid for 1 second, as you see, only the external layer must be drenched with coffee, and place them in the container.
6. Once the first layer is finished, ladle a little less than half of the cream on the biscuits.
7. Repeat for the second layer of biscuits. As you can see, I started the second layer from the bottom of the pan, in this way the two layers are orthogonal.
8. Ladle the rest of the cream, covering all the biscuits, and dust with the bitter cacao powder.
Your tiramisù is ready. Put it in the freezer for 1 hour and then the in the fridge, wait at least 4 hours. (The more the better, usually the day after is even more tasty)
After that, you can eat it!
Variation:
- Some decorate it with chocolate flake.
- Some add also whipped cream, but for me it became really heavy and hard to digest
- Some use different kind of biscuit , but I don't like it, because there is less coffee this way.
- If you want you can add some liquor to the coffee, but that, IMHO, would just add too much savors to the simplicity of this dessert. You can always drink it later. ;)
- Some use ricotta instead of mascarpone, but... the mascarpone is the right cheese for this, I really don't know how to do without it.
Enjoy ;)
[ok, is there some Italian recipe you want to know "how to"? Pumpkin Lasagna? Bolognese meat sauce? How to make Pesto? Risotto with mushrooms? ask me... ]
(*) i.e. OM NOM in Italian
I had this wonderful idea (how presumptuous that sound? LOL) and took pictures of the various phases, so here, for all of you, my own foto-recipe for Tiramisù after the cut.
Ingredients:
Savoiardi biscuits (as much as you need) - Wiki said you call it ladyfinger
Coffee (I water down it a little, but I guess that with American Coffee there is no need...)
250 gr of mascarpone cheese
bitter cacao powder
3 or 4 eggs
3 or 4 spoons of sugar
(it depends, how big those eggs are. in any case, for each egg 1 spoon of sugar)
1. Make the coffee and let it cool down (it must be cold, or the biscuits will soak too much).
No need to add sugar, the biscuits already have it.
For the Cream:
2. Separate the yolks from the white, add the sugar and mix
3. Mix the white till they look like snow (i.e. so dense that if you turn your bowl upside down, it didn't move)
4. At the lower speed, gently add the mascarpone and the yolks+sugar cream to the white. (the right order is yolks+sugar -> mascarpone -> white. I was distracted by a phone call and I added the mascarpone in the end, but if you do it very gently, the white will not melt)
Use a container that can go in the freezer.
5. Soak the savoiardi one by one in the cold coffee, just dip it in the liquid for 1 second, as you see, only the external layer must be drenched with coffee, and place them in the container.
6. Once the first layer is finished, ladle a little less than half of the cream on the biscuits.
7. Repeat for the second layer of biscuits. As you can see, I started the second layer from the bottom of the pan, in this way the two layers are orthogonal.
8. Ladle the rest of the cream, covering all the biscuits, and dust with the bitter cacao powder.
Your tiramisù is ready. Put it in the freezer for 1 hour and then the in the fridge, wait at least 4 hours. (The more the better, usually the day after is even more tasty)
After that, you can eat it!
Variation:
- Some decorate it with chocolate flake.
- Some add also whipped cream, but for me it became really heavy and hard to digest
- Some use different kind of biscuit , but I don't like it, because there is less coffee this way.
- If you want you can add some liquor to the coffee, but that, IMHO, would just add too much savors to the simplicity of this dessert. You can always drink it later. ;)
- Some use ricotta instead of mascarpone, but... the mascarpone is the right cheese for this, I really don't know how to do without it.
Enjoy ;)
[ok, is there some Italian recipe you want to know "how to"? Pumpkin Lasagna? Bolognese meat sauce? How to make Pesto? Risotto with mushrooms? ask me... ]
(*) i.e. OM NOM in Italian