Tiramisu

Name: Tiramisu
Total time: 40 min
Yield: 8
Cuisine: International
Ingredients: For the cream:; 4 egg yolks, ½ cup (100 g) sugar and 3 tbsp water; 500 g cold mascarpone; 1 cup (240 ml) cold heavy cream; To assemble:; 1½ cups strong espresso, cooled (with 1 tbsp sugar); 24 to 30 savoiardi (ladyfingers); Unsweetened cocoa powder for dusting

Recipe No.: W-46

InternationalItalian40 minServes 8

Tiramisu is an Italian dessert of coffee-soaked ladyfingers topped with a cream of egg yolks, sugar, mascarpone and cocoa; the name means 'pick me up'. It seems to have been invented in the late 1960s or early 1970s, but exactly where and when is unclear; one account credits the Le Beccherie restaurant in Treviso. This recipe uses coffee only, with no Marsala or any alcoholic drink.

Origin of the dish: Veneto (Treviso), Italy — The regions of Veneto and Friuli dispute its origin

Ingredients for Tiramisu

For the cream
4egg yolks, ½ cup (100 g) sugar and 3 tbsp water
500 gcold mascarpone
1 cup(240 ml) cold heavy cream
To assemble
1½ cupsstrong espresso, cooled (with 1 tbsp sugar)
24 to 30savoiardi (ladyfingers)
Unsweetened cocoa powder for dusting

Method

Whisk the yolks, sugar and water in a heatproof bowl over gently simmering water for 8 to 10 minutes until thick and about 70°C (cooking the eggs), then cool.
Loosen the mascarpone and fold it into the egg mixture.
Whip the cream to stiff peaks and fold in gently.
Dip the ladyfingers in the coffee for only 2 seconds and arrange in a 20×30 cm dish, spread half the cream, then repeat both layers.
Chill at least 6 hours (or overnight) and dust with cocoa before serving.

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