Tiramisu

Tiramisu 15

Champagne_Glass_Image_courtesy_of_eyehook_comHollywood has propelled its fair share of fresh faces into the world of global fame, but rarely pays the same favor to a specific dish. So the fact that a short dialogue in one movie could pique the curiosity of movie-goers around the world, inspire any decent Italian restaurant to start offering it on their dessert menu and yield an abundance of Tiramisu recipes on the Internet, is pretty fascinating in itself, no?

The popularity of this dessert is pretty easy to see. Coffee and liquor-soaked sponges are layered between thick scoops of mascarpone, enriched with egg yolks, whipped egg whites and sugar. This is a dessert without textural contrast; instead everything is soft and smooth, a spoonful of mush carried on a bitter undertone of coffee and cocoa powder to balance out the rich sweetness of the mousse. Unlike my schoolmate, MW, who has this on her list of exclusive ‘must-have’ desserts, my Tiramisu karma (like my karma with Profiteroles) has brought its fair share of disappointing desserts to the table, often with sponges soaked to within an inch of their crisp life, leaving brown streaks on my plate as the mascarpone heaved its dairy sigh, collapsing on itself when faced with Singapore’s stratospherically high humidity.

Tiramisu montage

So imagine my surprise to learn that M, like MW, counts the Tiramisu as one of his favorite desserts. With my past unappetizing encounters with this dish, I was skeptical about his choice. That is, until I tried the version from my sister-in-law, A, a recipe 100% home-made, tried and tested within the confines of her home kitchen. I guess it’s a reflection of how small the world is that I discover the beauty of an Italian dessert courtesy of a French woman who lives on the French-Swiss border, miles away from Italy. Needless to say, the first time that M prepared this for me and family, he earned enough brownie points to last him a lifetime, with aunts, uncles and kids alike. If you’re looking to impress, give this a try for your next potluck.

Her recipe below is the original version in its full, luscious glory, because there really is little to be changed. Except for the amount of sugar, perhaps, or the amount of coffee, or the liquor to use (if at all). We like to make ours with a stiff cup of espresso mixed up with spoonfuls of Kahlua and Armagnac to give the final dish a more intense flavor, and yes, an espresso is a must if you’re looking for a tasty version of this dessert.

Tiramisu
Yields 6 to 8 small portions or one 10-by-10-by-2-inch dish

This tiramisu is best prepared the day before. If you’re in a hurry, you can cheat by putting it in the freezer for a couple of hours, and then the refrigerator just before you’re about to serve. As it contains raw eggs, this dish should be consumed within two days.

18 ounces/ 500 grams mascarpone cheese
4 large eggs, separated
4 tablespoons granulated sugar (white or brown)
1 cup espresso
1 to 2 tablespoons liquor, like Kahlua, Armagnac or Brandy (optional – add an extra tablespoon of sugar if you’re omitting the liquor)
20 to 25 sponge ladyfingers
2 tablespoons cocoa powder

Whisk the egg whites until stiff, then chill in the refrigerator while you prepare the other ingredients.

Combine the sugar and the egg yolks, mixing well until the yolks turn a light yellow. Add the mascarpone one spoonful at a time, ensuring that each spoonful is fully incorporated before adding the next, until all the mascarpone is added and you get a silky pale yellow mixture.

Remove the egg whites from the fridge and slowly fold them into the egg/mascarpone mixture, a few tablespoons at a time. Be careful at this stage to maintain the foamy texture of the egg whites as this is what will increase the volume of the mousse and add a certain ‘lightness’ to the final dish.

Mix the espresso and liquor (if using) and pour it into a shallow dish big enough to accommodate the length of the sponge finger. Working quickly, dip both sides of the finger in the liquid, leaving the biscuit for no longer than 5 seconds on each side. You want to get them just nicely soaked, but not too wet – if they’re insufficiently soaked, your Tiramisu will be too dry, if too much, the liquid will seep from the fingers and produce a watery Tiramisu.

Line the soaked sponge fingers in one layer across the bottom of your serving dish. Generously pour about half of the mascarpone mousse on the fingers, then top with another layer of fingers. Spread the rest of the mousse over the second layer, then chill in the refrigerator for at least 6 to 8 hours before serving.

When you’re ready to serve, dust the top with cocoa powder and cut the Tiramisu into desired portions.

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heather - Excellent! I think it would be hard to hate tiramisu – especially one that looks as perfect as yours! Bad karma be gone! I assume you assembled the individual servings as is, not portioning it out from a larger whole tiramisu?

Cheers,

*Heather*

Danielle - Hi Heather, yup I created individual portions for this post – makes for pretty pictures :)

Felicia - Question! Where did you get the savoiardi fingers?
I searched all over in SoCal and for the life of me, couldn’t find any! BAH!!

(I last saw that Amazon.com has them, but shipping is outrageous!)

Ellie - If anyone is concerned with getting salmonella or giving it to their kids, you should try a pasteurized egg. Even if you eat the food within 2 days, normal eggs could already be infected with salmonella. The tiramisu looks extremely well done and I think I’ll try it.

anna - Mmm, tiramisu is so awesome. It’s one of the first things I made when I started my blog! I made my own ladyfingers though. They were ugly but they were goooood.

Danielle - Thanks Ellie for pointing that out. I believe most of the eggs sold in the US today are required by law to be pasteurized, but if these eggs are unavailable, this blog post shows how you can pasteurize your own egg at home: http://culinaryarts.about.com/od/eggsdairy/ht/pasteurize_eggs.htm

Anna: I’m impressed you made your own ladyfingers! I’ve used a home-made sponge cake before, but they didn’t turn out as well as these fingers.

Adelina - Beautiful shots you have! I haven’t made Tiramisu for a while now because well….uhm….shall we say I’m “trying” to lose weight?!!! But like so many others, I love Tiramisu, very much! I’ve seen many prepared with “sick and sad” looking ladyfingers! I believe I have seen Italian ladyfingers being sold at stores such as WorldMarket – a division of CostPlus for those who live in the West, California. I also have seen them at special store – Central Market and such…

I must try this recipe soon! Thanks for posting and for sharing such wonderful post! And yes, I have to agree, I don’t like Tiramisu prepared with ladyfingers which have been soaked in what seems like a gallon of liquid!

I’m drooling…

Danielle - Hi Adelina, I totally understand! Fortunately, my husband is a bigger Tiramisu eater than I am so we have, shall we say, a complementary relationship in this respect :)

I get my sponge fingers from AG Ferrari and Whole Foods – thanks for the heads-up about WorldMarket.

mcaules24 - I also made some tasty tiramisu similar to yours and I used store bought lady fingers (I know, but time was a little rushed) that are soft and I can find them at Fortino’s (a local grocery store). Do you ever bake your own? I’d be interested on a recipe of that as well because I’m sure they would be quite a tasty addition.

Happy blogging!
farawayfoodie.wordpress.com

Home-Cured Salmon Spread & Endives | Beyond [the Plate] - [...] the Bacon-laden Quiches that we were going to have. The day before the event, M made his signature Tiramisu and worked his alchemy on two bottles of Argentinian Malbec for our Sangria, while I became [...]

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