Tiramisu

It’s been a really busy weekend this week. A lot of cooking and hours spent in the kitchen. Not enough time to take nice pictures and post new recipes unfortunately. But I need to share with you the recipe for one of the most delectable desserts in the world.  It was a big hit during our  weekend family gathering. Everyone seemed to really enjoy it and it felt good to listen to all the compliments I received. (or I should say my Tiramisu received). I made Tiramisu before and it always turns out perfect. Many people are intimidated to make it, and frankly I used to be myself, but I learned that Tiramisu is one of the easiest desserts to prepare. There are couple of important steps to follow and I assure you it will come out perfect each time. 

Okay, I know, I should stop bragging about myself and get to the recipe 🙂 

This recipe was inspired by http://www.italian-dessert-recipes.com/ . Check out this website when you get a chance. It provides great tips on how to make delicious and authentic Tiramisu as well as many other great Italian desserts. 

I want to share with you  a brief history about Tiramsu. I like to know how different recipes were invented and what made them famous. Tiramisu means “pick me up” or “lift me up” in Italian. The first Tiramisu recipe comes from 1967 or 69. The sources are not clear on that. The nonnegotiable MUST ingredients of Tiramisu are: Lady Fingers, Mascarpone cheese, egg yolks and strong coffee. (on this website you can learn how to make your own macarpone cheese at home http://notwithoutsalt.com/2011/08/11/homemade-mascarpone-and-broiled-peaches/) 

 There are many different variations of the recipe. Some of them include heavy whipping cream or beaten egg whites. Some people add different liquors. Traditionally, it is made with Italian almond liquor Amaretto. I don’t use any alcohol at all in my recipe and it still tastes great. 

Ingredients for 9×13 inch dish:

• 1 package of lady fingers ( I got 1 pound bag but used approx. half) 
• 500 gram of mascarpone cheese
• 6 egg yolks
• 1 pint of heavy whipping cream ( 2 cups)
• 1 cup of sugar
• 3-4 cups of strong brewed coffee
• 2 tbsp. of cocoa powder

At the beginning I was afraid to make Tiramisu because it’s prepared with raw eggs. I was scared that I will make my guests sick. I was even thinking of omitting the eggs. But it’s not the same. However, after doing some research I learned that there are some prevention steps you can take to make sure your Tiramisu is safe to eat and you won’t have to worry about making your guests sick. It is always safer to make the Tiramisu at home than eat the store-bought. At least you know what ingredients you’re using and how fresh they are. 

When you are ready to make Tiramisu, take all the ingredients out and bring them to the room temperature.  (with the exception of the heavy cream, it needs to be chilled)

Next , WASH the eggs. Wash the eggs very well from the outside. Also make sure that you are using fresh eggs. If you can, buy the eggs that are pasteurized. Another step to prevent getting sick from eggs is gently cooking the eggs. Of course we don’t want scrambled eggs in Tiramisu so you have to be very careful when you coddle them. 

To coddle the eggs I prepare the water bath. I put the water in the pot and bring it to boil. Then in the metal bowl I mix together egg yolks and sugar. Once the water comes to a boil I lower the heat and put the bowl with egg yolks and sugar on the top of the pot with the steaming water. I keep stirring the eggs for 10 minutes over the hot water. This process allows the eggs to cook gently to eliminate the rawness. 

I take the eggs off the stove and let them cool for few minutes. Make sure to continue to mix them. Once the eggs are cooled I beat them with the mixer until I get a thick, white batter. Then I add the mascarpone cheese (that was brought to the room temperature) and mix it until combined. 

In the separate bowl I beat the heavy whipping cream until stiff picks. You can put your mixing bowl in the fridge to make sure your cream beats nicely. (My dad always uses this trick. Yes ….my dad makes cakes sometimes 🙂 ) 

Then I add the whipped cream to the egg, sugar and mascarpone mixture. I don’t use the mixer here but fold it gently with the spatula.

Now it’s time to assemble the cake. 

Take the lady fingers and dip them in the coffee. Then start layering them on the bottom of your dish. Spread half of the cream on the cookies. Put the second layer of cookies on top of the cream and cover with the remaining cream. Sprinkle the top with cocoa powder. Now the hardest part. You need to keep the Tiramisu in the fridge for at least 8 hours 😦  You could eat it right away but the cake needs some time to set. I usually make it in the evening and it’s ready to eat in the morning the next day. 

Try the recipe and let me know what you think. I’m waiting for your comments!!!!

Thanks for reading 🙂