I’m going to make
🙂 Happy days!
A popular Italian dessert, found the world over, tiramisu is a treat for all seasons. It seems that everyone seems to have their own variation, exclusive recipe and presentation style. I enjoy cooking because I enjoy the freedom of expression and creativity, and tiramisu lends itself well to artistic license. To be honest, I can no longer tell what the original recipe and design of a tiramisu is. I think chefs and grandmothers, in Italy alone, have deviated from the original recipe so much, that nobody remembers the true origins of this delicious dessert.
Here is the recipe I created for last Sunday’s family dessert. This produced a very soft, fluffy and light dessert that had people fighting for seconds! I have a few more variations in mind for the future, and will be sure to share them with you when the time comes.
Buon appetito regazzi!!
3 egg yolks
32g caster sugar
2 vanilla pods
250g mascarpone cheese
Ladyfingers (approx. 30)
3 Nespresso capsules (Arpeggio)
Unsweetened cocoa powder
Milk chocolate chips
White chocolate for shaving
1. Brew the coffee and leave to cool. NB. I made 3 teacup’s worth of coffee with 3 Nespresso capsules.
2. Hand whisk the egg yolks, sugar and vanilla until smooth.
3. Fold the mascarpone into the mix and set aside.
4. Dip the ladyfingers into the slightly cooled coffee. NB. The ladyfingers will crumble quickly if the coffee is too hot, and if you soak them. I had a mixture of totally soaked/crumbled, and hardly at all soaked/crumbled.
5. Lay some of the soaked ladyfingers (part 4) at the bottom of your dish. Lay approx. half of your mascarpone over the first layer of ladyfingers.
6. Add another layer of dry ladyfingers.
7. Throw a few chocolate chips over the biscuits.
8. Add the remaining mascarpone.
9. Decorate the top of your tiramisu: sprinkle with cocoa powder, chocolate chips and shave some white chocolate over it too.
10. Cover and chill for about 60 minutes before eating.
11. Sit down, smile, relax and enjoy. 🙂