Tiramisu

Tiramisu

I’ve eaten many versions of tiramisu.  Some were incredible (mostly, the ones I made myself,) and some were absolutely horrendous.  This Italian dessert literally means ‘pick me up,’ and accordingly, the dish should be light, but with a kick of caffeine.

In 2004, I visited my friend Antonio, who lives in a small town in Sardegna called Porto Torres.  One day while I was there, his grandmother came over to make tiramisu.  Antonio knew that I wanted to learn how to make tiramisu, and so he told his grandmother to explain everything to me.  Here is her version .

Also, this dessert needs to be made the night before, so that it can sit and meld overnight in the fridge.

Ingredients:

Mascarpone Cheese

Eggs, separated

Sugar

Espresso, cooled

Lady fingers 2 packages, cut in half

Whipping cream

Cacao

Directions:

Make 4 cups of espresso, then let it cool

Cut the lady fingers in half.  This can prove to be difficult and time consuming, but it is essential

Mix the egg yolks with the sugar until they turn a light yellow color.  Add the mascarpone, and mix well.

Whip the cream until peaks form.  Mix the whipping cream into the egg mixture, just until mixed.

At this point, it is necessary to taste the cream mixture.  Take a lady finger, dip it in the espresso, then in the cream, and eat it.  If it is delicious, you are on the right track.

Now you are ready to assemble.  Take the cooled espresso, the lady fingers, the cream mixture, and the cacao.

Get a pan that will fit a tiramisu.  Spoon one or two big scoops of cream into the pan and spread around.

Take a lady finger half, or two, (Antontio’s grandmother could do 4 at a time!) and dip it in the espresso for exactly one second.  If you do it for too long, the tiramisu will be soggy.  If you don’t do it for long enough, the tiramisu won’t taste like coffee.  After you dip the lady fingers in the espresso, arrange them in the pan to make a layer.

Take the cream mixture and evenly spread a good amount over the lady fingers.  Then take a sifter and make a layer of cacao over the cream.  Don’t make the layer to thick or the tiramisu will feel dry in your mouth.

Repeat, starting with the lady fingers, until you reach the top of the pan.

Finish with a layer of cacao.

To make it pretty, you can cut out shapes or words in a piece of paper, and place the shapes on the last layer of cream, before putting on the last layer of cacao.  Sift the cacao over the tiramisu with the paper on top, and when finished, take the paper shapes off.  You will have a pretty design!