Tiramisu "Pull Me Up"
Tiramisu don't tell me you haven't heard about the famed Italian dessert that has made millions of people to want just a little bit more. Tiramisu in Italian means 'Pull Me Up' legend has it that it was invented in Treviso a small town in the Veneto region, in the foothills of the Dolomite mountains, however another adjacent region Friuli Venezia claims that it was invented there, and the debate is as much fierce today, as it was 10 years when I moved to Veneto for my Doctorate. Still today residents from both regions claim that they invented the Tiramisu, but nevertheless the whole of Italy and rest of the world enjoy this amazing dessert everyday. The original recipe does not call for alcohol as coffee does the trick of providing the extra energy.
Cooking time: 40 minutes
Serving - 4-5 people (but more dependent on your appetite as you never get tired of tiramisu)
- Savoiardi "Lady Finger" biscuits - 12oz
- 4 fresh eggs (more fresh the eggs are the better will be the tiramisu)
- Mascarpone Cheese - 17.5 oz
- Fine White Sugar - 3.6 oz
- Dark Unsweetened Cocoa Powder (Hersheys is good)
- Dark Chocolate Chips (Ghirardelli is good)
- Freshly Brewed Italian Espresso Coffee - 2 cups with 2 Tablespoon of Sugar
Step 1: Break all the four eggs and separate the egg whites and egg yolks separately
Step 2: Start making the coffee on the side
Step 3: Take the egg yolks and add half of sugar, and use a hand mixer and start whipping the egg yolks and sugar (make sure no egg whites are there), once done start adding mascarpone cheese slowly and keep whipping. Once you have added all the cheese and have whipped completely a thick foamy cream will be there, keep it aside.
Step 4: Now clean the mixer attachments and add the egg whites in the bowl along with the remaining sugar, and start whipping. You need to whip the issuer till the time the moisture is firm.
Step 5: Once done with Step 4, add slowly the egg white mixture into the egg yolks and start whisking rapidly in order to mix them properly. The mixing movement should be done carefully and from bottom to top
Step 6: Once mixed your mixture should like this
Step 7: Take a 12X18 inch glass baking tray and layer it with 2 tablespoons of cream prepared in the previous step
Step 8: Now dip the savoy biscuits in the coffee (take it out instantly as we only want to moisten the biscuits with coffee, if you leave them inside for more time the biscuits will break) and layer above the cream on the tray
Step 9: Once layered again spread the cream and layer again with the coffee soaked biscuits, keep repeating till the time you are finished with the biscuits
Step 10: Now cover the last layer with the cream and take a sieve and sprinkle dark cocoa powder on top of it generously
Step 11: Once you are done sprinkle chocolate chips as per your preference (you can skip this step, if you want to. I personally like it as that is how I get my tiramisu at Bar Pompi in Rome, which makes one of the most delicious tiramisu). Leave it in the refrigerator to set for 2 hours and voila your tiramisu is ready to be served.
Note - This recipe require raw eggs and therefore should be consumed within 24 -36 hours and be kept refrigerated at all times. If you don't want to use raw eggs you can replace them with heavy whipped cream and follow the same steps.