Tiramisu
By: Barnaby Dorfman
Published: Friday, December 11, 2009 - 5:03pm

Ingredients




2 cups espresso coffee , cooled to room temp
3 tablespoons Coffee liqueur
2 eggs , separated
1/4 cup sugar
250 grams mascarpone cheese
1 cup Cream for Whipping
250 grams ladyfingers savoiardi
cocoa powder , for dusting

Preparation

1 Put the egg yolks and sugar in a large bowl. 2 Beat with electric mixers until the mixture goes pale and thick. 3 Add marscapone and beat until combined. 4 It does not matter if it is marbled slightly. 5 Whip the cream until stiff peaks hold, and fold gently into the egg mixture. 6 I use a spatula, but you could use a metal spoon. 7 Do not beat! 8 Beat the egg whites to soft peaks in a perfectly clean metal bowl. 9 If there is any grease, they won't whip properly. 10 Make sure you rinse and dry your beaters well. 11 Fold the whites into the cream. 12 It is very important to retain as much air as possible. 13 For serving you can use a big dish or individual glasses. 14 If using a big dish: Put the coffee and liquer in a bowl. 15 Dip biscuits in coffee one at a time. 16 Drain well. 17 Layer in your dish, covering the whole bottom. 18 Place half of the marscapone mix on top and spread out. 19 Repeat with remaining biscuits and marscapone, finishing with a creamy layer. 20 Smooth surface. 21 Dust with cocoa. 22 Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours. 23 If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.

About


This is a fantastic pick-me -up.My Italian friend taught me how to make it,but I still find it difficult,have been trying to find a video of demonstration,?

Comments:
Anonymous

I think Michael Chiarello's version of Tiramisu from his restaurant Tra Vigne is unbeatable.  However, I'm trying to come up with the best substitution for the various types of alcohol that are used in EVERY Tiramisu recipe.  Suggestions PLEASE.  Thanks.
Jerri
Anonymous

@anon. we always used kahlua at the restaurant I worked at
Sara Nelson

If you really want to bump it up a notch, instead of dipping the biscuits in coffee, dip them in espresso. More of a kick, and it accentuates the creamy sweet end of the flavour to create a more memorable experience. And that's from an Italian mother!
Alisa Escanlar

Thank you Sara for the suggestion. I cant wait to try this one!
Anonymous

Thank you for your comment on my blog ( cookadoodledoo.blogspot.com). Have a Happy New Year. Love the Tiramisu picture.
Adrian Sterian

Alisa, thank you for your comment on my blog - http://inbucatariecutata.blogspot.com.
I put a backlink, as you suggest.
Thanks again.