Tiramisu’ is one of the most famous Italian desserts. It’s literal translation is ‘pick me up’ for the coffee that it contains. With its luscious layers of whipped cream, sweetened mascarpone mixture and savoiardi biscuits softened by their dip in liqueur-spiked espresso, it is a dream of a dessert indeed.
- 5 fresh eggs from local supplier
- 5 tbs of sugar
- 750g of mascarpone cheese
- 1 X vanilla seeds
- 3 cups of coffee
- 2 tbs of Rum
- 40 savoiardi biscuits (crisp Italian ladyfingers)
- 1/2 cup cocoa powder
Tiramisu’ is made in the traditional Italian way with raw eggs. Try to get them from your local supplier as these are enriched with Proteins, Vitamins and Minerals. Beat the whole eggs with sugar and vanilla seeds in stand mixer on medium high for 8 minutes.
Add mascarpone cheese which tastes like cream but is much thicker (it is not salty at all) and mix slowly until just combined (for approx. another 8 minutes).
In the meantime put coffee in a medium bowl together with Rum and wait until the temperature drops down to room temperature. Quickly dip Savoiardi biscuits in and line the bottom of square glass dish. Spread over half the cream, then top with another layer of coffee dipped biscuits. Spread on the top with remaining cream. Sprinkle with cocoa powder.
Cover, refrigerate for at least 3 hours, preferably overnight. Just before serving, sprinkle with cocoa powder again.