There are many stories about the origin of this recipe, but the Italians from the Veneto region claim this luscious dessert as their own. I learned to make it from a drop-dead gorgeous chef at a 3-day cooking course I attended in Riva di Garda, Italy almost 20 years ago. Don’t tell Mr BT, but between you and me, the chef could have made boiled newspaper and I would have left that course a happy woman. I have been promising to make this dessert ever since Mr BT and I met almost 10 years ago, and I promised I would make it for Shavuot, but alas he had to go on a business trip abroad. So, I made it, just because.
Tiramisu is a dessert that you make to wow a new boyfriend, bring a smile to your family or friends, or for that romantic candle-lit dinner with the one you love.
Traditional tiramisu is made with raw eggs and no alcohol, so if you are elderly, sick, or pregnant, you can make a zabaglione, cool it, beat in the mascarpone, and then fold in whipped cream. It is not authentic, but it will still be creamy and delicious.
- 5 very fresh organic eggs, separated
- 5 tablespoons icing powdered sugar
- 500 g 18oz Mascarpone cheese
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1
package of Savoiardi biscuits
- 300 ml 1-1/4 cup very strong espresso coffee, cooled
- 3 tablespoons Marsala wine sweet sherry, or rum
- 1 tablespoon cocoa powder
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Whisk the egg yolks and the icing sugar until they are double in volume and pale. Add the mascarpone and beat until combined.
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Beat the egg whites to stiff peaks and fold into the mascarpone mixture. Mix the cooled coffee and Marsala in a medium size bowl. Dip both sides of the Savoiardi biscuits into the coffee, arranging them in a single layer in a medium size square dish. Cover with half of the mascarpone mixture, repeat with a layer of biscuits and cover with the remaining cheese mixture.
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Cover with plastic film and refrigerate for 3-4 hours or overnight. Sift cocoa powder on top before serving.