Cookbook:Tiramisù: Difference between revisions
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* 2 [[Cookbook:Egg yolk|egg yolks]] |
* 2 [[Cookbook:Egg yolk|egg yolks]] |
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* 100 [[Cookbook:g|g]] (1/2 [[Cookbook:cup|cup)]] of [[Cookbook:Sugar|sugar]] or 2 [[Cookbook:Tablespoon|tablespoons]] of [[Cookbook:Fructose|fruit sugar]] (alter to your own preference) |
* 100 [[Cookbook:g|g]] (1/2 [[Cookbook:cup|cup)]] of [[Cookbook:Sugar|sugar]] or 2 [[Cookbook:Tablespoon|tablespoons]] of [[Cookbook:Fructose|fruit sugar]] (alter to your own preference) |
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* 500 [[Cookbook:g|g]] (2 1/2 [[Cookbook:cup|cups)]] of |
* 500 [[Cookbook:g|g]] (2 1/2 [[Cookbook:cup|cups)]] of [[Cookbook:Mascarpone Cheese|mascarpone cheese]] |
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* 1 cup of [[Cookbook:Espresso|espresso]] [[Cookbook:Coffee|coffee]] |
* 1 cup of [[Cookbook:Espresso|espresso]] [[Cookbook:Coffee|coffee]] |
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* [[w:Marsala wine|marsala wine]] (or brandy or [[w:Cognac (drink)|cognac]]) |
* [[w:Marsala wine|marsala wine]] (or brandy or [[w:Cognac (drink)|cognac]]) |
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Revision as of 17:39, 20 July 2011
| Tiramisù | |
|---|---|
| Category | Dessert recipes |
| Servings | 6-8 |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts | Italian Cuisine
Tiramisù means "pull me up" and aptly describes the Italian dessert traditionally made from savoiardi or ladyfingers, espresso coffee, mascarpone cheese, egg whites, sugar, and often marsala wine. The biscuits are sprinkled with strong coffee and the marsala, and then embedded in a thick rich custard. Sometimes chocolate is also used, but that is not traditional.
Ingredients for 6-8 people
- 4 egg whites
- 2 egg yolks
- 100 g (1/2 cup) of sugar or 2 tablespoons of fruit sugar (alter to your own preference)
- 500 g (2 1/2 cups) of mascarpone cheese
- 1 cup of espresso coffee
- marsala wine (or brandy or cognac)
- 400 g of savoiardi or lady fingers (sponge cake fingers)
- dark chocolate powder
Preparation
- Make espresso coffee, sweeten, and add the marsala wine (or cognac) to it. Let it cool a bit.
- Separate the egg yolks and the whites of two eggs in two bowls.
- Beat sugar into the egg yolks.
- Beat the mascarpone into the sweetened yolks.
- Add two more egg whites to the other two and whisk until they form stiff peaks.
- Fold gently egg whites into mascarpone mixture.
- Quickly dip both sides of the ladyfingers in the espresso mixture.
- Layer soaked ladyfingers and mascarpone in a large bowl or pan (start with fingers, finish with mascarpone).
- Sprinkle dark chocolate powder on top.
- Refrigerate for one hour.
Notes, tips, and variations
- Savoiardi are the traditional biscuits used with this recipe, rather than ladyfingers. Sponge cake can also be used.
- Cream can be used as an alternative to thicken the tiramisu. Whisk 3/4 pint to 1 pint of double cream until stiff peaks form, then add the sugar and continue from step 2.
- Full-fat spread cheese can be used as an alternative to mascarpone; add some cream to taste.
- There is also an Atkins friendly recipe.
Warnings
- In this recipe the term "ladyfingers" refers to a kind of biscuit or cake, NOT to okra, which would be an interesting variation.
- Whether thickening with egg whites or cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the tiramisu will not set properly.
External Links
Tiramisu recipe from The Italian Chef.
Step-by-step illustrated recipes at Anna Maria's Open Kitchen.
