Lynnfathil’s Weblog

TIRAMISU

Igot this recipe from the internet and I consider this as an authentic Tiramisu recipe coz of the ingredients…altho i do ommit the alcohol part still this is authentic…tiramisu really requires espresso, not coffee. It is much more flavorful and rich…

Bring the eggs to room temperature and cool the espresso so it isn’t piping hot.

Separate the eggs. Don’t worry about making sure your bowls are super-clean- you can even get a little yolk in the white. Beat the whites until they are thick, light and frothy, but have not quite started to form peaks.

Beat the yolks with the sugar until they’ve lightened in color. Add the mascarpone, a little at a time, and mix very well. Fold the eggwhites into this mixture. It will be fairly loose. Don’t worry about the eggwhites not being stiff enough.

Add1 teaspoon of cocoa to the espresso and place it in a wide bowl.

Start assembling the dish by dipping savoiardi, sugar side up, into the espresso mixture for just a second, then removing them and plaing widthwise into the loaf pan. The savoiardi are extremely absorbent, so don’t leave them in the espresso for too long or they’ll get soggy. Use a teaspoon to drip tiny drops of espresso on the cookies, about half a teaspoon per cookie.

On top of the first layer of cookies, place half of the egg mixture. Place another layer of dipped cookies and drip espresso on them. Follow with the rest of the egg mixture and a third layer of dipped cookies. Drip espresso and then sift the remaining cocoa powder evenly over the top.

Cover with plastic and refrigerate overnight. This step is critical because the savoiardi will slowly absorb all the extra liquid from the filling. If you eat the tiramisu before it’s sat at least 5 hours, the filling will be loose and sloppy, and the cookies will be dry and unpleasant. After sitting overnight, the dish has a fluffy, consistent texture.