Tiramisù

Not very original, but this remains one of my favorite desserts. “Tira mi su” literally means “pull me up”, and that refers to the lightness of this dessert. Yes, lightness. Although it will of course never be low in calories, it is possible to make a ‘fluffy’ version of Tiramisu that is not extremely dense. Best results are obtained when you make this one day in advance and if you do not transport it too much (after an hour-long ride in a car the mousse tends to separate).

Please note that this recipe requires the use of raw eggs. So only use very fresh eggs or use pasteurized egg whites and egg yolks.

Ingredients

For 4 generous servings:

4 egg white

4 egg yolks

125 ml (1/2 cup) cold espresso (or very strong coffee)

200 grams (7 oz) savoiardi (Italian ladyfingers, or use regular ladyfingers)

4 tbsp sweet marsala (or substitute with amaretto)

4 tbsp amaretto di saronno (or substitute with marsala)

4 tbsp sugar

250 grams (1 cup) mascarpone cheese

cacao powder

(Please note that the pictures were taken when I made a triple recipe that served 12.)

Preparation

Mix cold espresso with 4 tbsp amaretto. Dip savoiardi in espresso for 1-2 seconds each and make a layer of savoiardi in a flat shallow dish that has the right size for half the savoiardi.

Beat egg yolks with 4 tbsp of sweet marsala and the mascarpone until mixed (by hand or using an electric mixer).

Beat egg whites in a clean dry bowl until soft peaks form. Make sure that there is not the tiniest bit of egg yolk mixed in the egg whites, otherwise you won’t be able to obtain a foam. Add 4 tbsp sugar a bit before the end.

Fold the egg whites carefully into the mascarpone-egg yolks mixture in at least three parts. By folding carefully and no heavy stirring, you keep the mousse as fluffy as possible.

Spread half of the mousse on the first layer of savoiardi.

Add a second layer of saviordi that were dipped in cold espresso and cover with the remaining mousse.

Sprinkle with sieved cocoa powder to finish.

Store for at least half a day but preferably overnight in the fridge.

Wine suggestion: Pedro Ximenez sweet sherry is outstanding with tiramisù!

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9 thoughts on “Tiramisù

    1. Thanks 🙂 When making the link I noticed I didn’t include a photo of the finished dish (at least not one where you can see the “inside”), so I should probably do a reheat. (Reheated Tiramisu… Hmmm…)

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    1. There are many variations of tiramisù and there is not really such a thing as an official recipe.
      Many versions include marsala and/or amaretto, and I prefer it that way. If you don’t want alcohol in it, you could of course always burn off the alcohol as it is the flavor rather than the booze you are after (at least I would be).

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  1. hhhmmmm, it look so creamy, fluffy and deliciousness amazing and divine, very successful dessert recipe 🙂

    Like

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