I've been on an Italian kick lately! National Coffee Day was last week, which got me thinking about my favorite Italian dessert, tiramisu. Tiramisu means "pick me up" or "cheer me up," and it's really the perfect moniker for this delicacy.
When you order tiramisu in America, it likely contains ladyfingers. Small spongey cake-like biscuits. In Italy, traditional tiramisu uses small, dry biscuits like Pavesini. I linked to Amazon, but these can also be found in Italian markets. Shop small if you can!
This is another recipe we used in our Italian cooking class. The measurements given were for individual tiramisu, but they recommend to make tiramisu for at least 6 people to achieve the best results. Recipe adjusted to serve 6, below:
6 fresh eggs
6 tablespoons powdered sugar
24 oz. mascarpone cheese (3, 8 oz. tubs)
Pavesini biscuits (you'll use about half of the package linked above)
8 oz plain dark coffee or instant espresso
3 tablespoons cocoa powder
Let ingredients come to room temperature. Whisk the mascarpone cheese in a large bowl to get it somewhat fluffy, set aside.
Separate your eggs, keeping both parts. In a mixer, whisk together the egg yolks and powdered sugar until it forms a smooth cream. Add in the mascarpone cheese in three separate turns, mixing between each. Set egg yolk and mascarpone mixture aside.
In your clean mixer, whip the egg whites until they're stiff and form a peak. Fold in the egg whites to the mascarpone mixture in three separate turns with a rubber spatula. You'll want to fold the egg whites in gently, this creates a fluffier custard.
Brew your coffee and let cool. Pick out a dish you'd like to use for your tiramisu. I always like to use a glass dish so you can see the layers! You can make individual tiramisu for each guest/person, or use a larger square dish and scoop out servings.
It's time to start layering! Have your biscuits ready and a sieve with a few tablespoons of cocoa powder loaded up. Start your layers with the cocoa powder, and sprinkle the powder all over the bottom of your dish. Then spread a layer of the custard over the cocoa powder. Smooth flat. Dip a biscuit lightly in the coffee and lay on top of the custard. Repeat with several biscuits until the custard is covered. Sprinkle another layer of cocoa on top, and repeat the layers. I try to have at least three layers of the biscuits, and you'll finish with a dusting of cocoa powder on top. Refrigerate for two hours before serving, and enjoy within 3 days.
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