After so much talk in the past few days of Italian cooking, with its pastas and pizzas and cheeses and prosciuttos, it’s definitely time to finish the week with something sweet.
I can’t think of a dessert which is more Italian than a tiramisu (even though I always thought the name made it sound Japanese, right?).
There has been a lot to say this week about the three-day cooking experience I did in a Tuscan villa with Eating Italy Food Tours.
(If you like, you can read more about that here.) So, rather than give you an extended breakdown of how to make a tiramisu, let me make your eyes water with the pictures of the delicious desserty goodness taking shape.
As it turns out, it’s actually not too hard to make. I’ve included the recipe at the end of this post so you can try it out for yourself.
- 500g mascarpone
- 5 eggs
- 5 cups of sugar
- Unsweetened coffee
- Ladyﬁngers or sponge-cake
- Unsweetened cocoa powder
- Place a pot of water to boil on the stove and place another pot on top of the ﬁrst one
- Whisk 5 egg yolks and sugar in the second pot in order for the steam to warm it from the bottom for about 5-8 minutes
- When the liquid starts to get dense, remove pot from stove area and continue whisking until mixture becomes a white, foam-like consistency
- Leave to cool
- In a separate bowl, whisk egg whites into a foam (they should not fall out of bowl when turned upside-down)
- Add the mascarpone cheese delicately into egg and sugar mixture, followed by egg whites
- Inside a dish, place ladyﬁngers (dipped in unsugared coffee) on bottom, cover with cream, place another layer of ladyﬁngers, cover with cream, and sift cocoa powder on top.
- Let tiramisu rest in the refrigerator for at least 3 hours before serving.