Tiramisu means “cheer me up” or “make me smile” in Italian. I only make this dessert on special occasions, like Christmas or New Year’s. This is my husband’s favourite dessert and true to its meaning in Italian, it always puts a smile on his face!
Over the years, I have tried different versions of this recipe. This is the version that works best for me. I’m careful not to over-soak the ladyfinger cookies or they quickly become mushy and the Tiramisu loses its texture.
Don’t be afraid to skip the liquor. I personally do not add liquor since it makes the taste a bit too strong for my liking.
The above picture shows the Tiramisu ready to be refrigerated. I sprinkled it with a mix of cocoa powder and grated dark chocolate (80%). It’s finished with chocolate curls.
I hope everyone had a great Christmas and I wish you all the best in 2016!
- 6 egg yolks
- 3 egg whites
- ½ cup granulated sugar
- ¾ strong brewed espresso coffee, cold
- 2 tsp. of vanilla extract
- ⅔ cup Kahlua or dark rum, optional
- 1 lb. mascaporne cheese
- 1 cup or 250 ml whipping cream or heavy cream
- 24 soft ladyfingers
- ¼ cup unsweetened cocoa powder
- 2 oz. grated bittersweet chocolate Or 1 cup of chocolate curls, optional
- Mix egg yolks with sugar in a large bowl and using an electric mixer at low speed beat the mix for 5 minutes until pale and thickened.
- Add the mascaporne cheese in 2 or 3 batches, whisking well to combine at low speed. Add the liquor if using it and whisk to combine.
- Add the whipping cream and whip for a few minutes, then add the egg whites and beat at medium to high speed for about 5 minutes or until thickened and foamy.
- Combine the espresso coffee and the vanilla extract in a wide bowl.
- Using a 9 inch springform pan or 13 x 9 inch glass baking dish, spread about ⅓ of the mascaporne cream into an even layer.
- Using half the ladyfingers, soak each cookie in the coffee and arrange them on top of the mascarpone cream base.
- Cover the cookies evenly with another ⅓ of the mascaporne cream. Sift half of the cocoa powder over top.
- Repeat steps 5 and 6 one more time. The end result should be 3 layers of mascaporne cream with 2 layers of ladyfingers in between.
- Cover and refrigerate for at least 6 hours to let the cream set before serving.
- Garnish with grated chocolate.