Classic Tiramisu Recipe

December 01, 2013

Hi there. Can you believe it's already the 1st of December? Where did the past 11 months fly to? Yet somehow, all my experiences sum up to feel like many years have already passed. It's because I seem to measure time by events/milestones, and this year has been one hell of an eventful year to say the least. How can so many things happen in such a short span of time? I thought these kind of things only happened on sitcoms.

Anyway, these days I've been feeling pretty nostalgic and have been missing many people in my life. Here's some tiramisu for all the tiramissingyou. Also, Tiramisu is by far one of the easiest desserts to make, but that doesn't make them any less classy.

CLASSIC TIRAMISU RECIPE
Adapted from here

Makes 12 large pieces or 16 smaller pieces.

Ingredients
625 ml strong espresso, cooled to room temperature
5 medium eggs, separated
4 to 5 tbsp sugar (one tablespoon per egg)
500 g mascarpone cheese, room temperature
1 packet of Savoiardi or Pavesini (lady fingers)
Some unsweetened cocoa powder to dust over tiramisu

Directions

1. In a medium bowl, beat egg whites with electric mixture till stiff peaks form but not dry; set aside.

2. In another medium bowl, Beat the egg yolks with sugar until creamy, about 1 minute. If not beaten well, then the filling will have an egg-y taste. Then add mascarpone cheese and mix until there are no more lumps.

3. Gently fold the egg whites into the mascarpone mixture with a spatula or wooden spoon.

4. Dip the cookies in espresso (you can add a shot of your favourite liquer to the espresso, like rum, amaretto, brandy, Frangelico, marsala, etc.) and lay them into a 9x14 rectangular glass pan (or you may use another container/pan). You can leave 3-4 mm (1/4 inch) or a finger's width between each cookie for the filling, or you can place them close/next to each other so there is no filling between the lady fingers (personal preference). Pour half the mascarpone mixture onto the cookies and spread evenly across the top.

5. Sift a layer of cocoa powder

6. Repeat step 4 with the next layer but alternate the cookies perpendicular (or just follow the same pattern as in the first layer) to the ones in the first layer.

7. Refrigerate over-night for best results. If you really must, then refrigerate a minimum of 4 hours before serving but it might still be runny. Sprinkle with cocoa.