Tiramisù, meaning “pick me up” or “lift me up”) is one of Italy’s most famous desserts. This coffee-flavoured dessert goes great with a cup of coffee or espresso. Its origins are often disputed between Italian regions such as Veneto, Friuli Venezia Giulia, Piemonte and others. Original versions of the recipe used raw egg yolks, egg whites, sugar, mascarpone cheese and biscuits. This version has a sabayon-like mixture composed of cooked egg yolks making it safer to consume and giving it more longevity.
- 6 egg yolks
- 1 cup sugar
- 1 1/4 cups mascarpone cheese at room temperature
- 1 3/4 cups heavy whipping cream
- 212 oz packages italian lady fingers
- 1/2 cup espresso cold
- 1/4 cup coffee liquor
- 1 tablespoon cocoa powder
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon colored.Add Mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
- Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
- Spoon half the mascarpone cream filling over the lady fingers. Repeat process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving
The ingredients can also be layered into individual serving glass serving dishes such as martini glasses for a festive and fun presentation. © Galley Chef All Rights Reserved