Classic Tiramisu' with Marsala Wine Recipe

Video: Uncut Recipes

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TRADITIONAL ITALIAN RECIPE: In the more common Tiramisu recipe we established you should never read Nigella's Italian recipes, and if you have, you should be ashamed and never leave your house.

 

Now, we can try experimenting with this Original Tiramisu' recipe.

 

One of my favourite desserts is Tiramisu', but because i don't like alcohol, the original Tiramisu, made with Marsala Wine, doesn't fall into that cathegory and during the weekend i have sweet allowance not as rigid as during the weekdays.

 

When it comes to Tiramisu making there are at least two schools: one that swears to espresso coffee and Marsala kind of Tiramisu', like the Original recipe dictates, and the other one named "Nigella's" made with Instant Coffee and Wipped Cream, more like diarrhea. My version belongs to the first category.

 

You can also regulate the taste and the texture by drowning the Savoyardi biscuits in more coffee and liqueur for longer or less time, but in my experience there is a messy line between soaked and disintegrated, so I would not recommend it to first timers, just be jentle and remove them after 2 seconds, although Tiramisu is very difficult to spoil once you have got the right ingredients... unless you are Nigella! LOL

 

Tiramisu is actually very easy to make, and is excellent dinner party dessert because you can prepare it the day before so that you don't have to worry about dessert while entertaining your guests with some lame magic tricks or a very sad story followed by "I need 30.000 dollars".

 

I have two recipes for tiramisu. The first is a Classic Tiramisu recipe, which is flavoured with Marsala wine, and uses egg yolks and whites to create a fluffy, creamy filling... the second is without alcohol, perfect for me... and the kids! :P

 

 

 

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Skill Level:	Time: 4 Hours
Price:	Serves: 8 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Make the Espresso using an Italian Moka. Add some Sugar and set aside, cooling completely.

 

02 - Separate the Eggs and put the Yolks and the Whites into 2 separate bowls.

 

03 - Add half of the Sugar into the Egg Yolks and beat until the Sugar is completely dissolved and the mixture is creamy.

 

04 - Mix Yolks and Mascarpone together.

 

05 - Now, beat the Egg Whites along with the other half of the Sugar until it all becomes spongy and it has formed stiff peaks.

 

06 - Fold the bowls delicately together and mix just until the Yolk and White Mixtures have well combined. From now on we'll refer to this as, Cream Mixture.

07 - ( OPTIONAL ) Spread some Cream Mixture on the bottom of the Baking Dish. This will be the base of your Tiramisu, the first layer.
The Traditional Tiramisu Recipe requires soaked Savoiardi Biscuits to be the first layer on the bottom of the dish or cups to allow the Tiramisu slice to slide off the spatula without problems when serving, but many love that extra Cream on the bottom. If you're making it for yourself, we advise you to place Cream first, if you have guests, soaked Savoiardi first.

08 - At this point the Coffee should be cold. Transfer the Coffee into a plate and add the Marsala Wine.

09 - Soak the Savoyard Biscuits in the Coffee and line them up on top of the Cream inside the Baking Dish, to form the second layer of your Tiramisu'.

10 - Generously cover the Savoiardi layer with Cream Mixture, and spread evenly.

11 - Make a second ( and third layer if you can ) the same way. Coffee soaked Savoiardi Biscuits and more Cream Mixture.

12 - Using a Tea Sieve, sprinkle some Cocoa Powder on top.

13 - Leave in the fridge for about 3 hours before serving.

Notes:

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- In this recipe the term "Savoyard Biscuits" refers to a kind of biscuit very similar to the "Ladyfingers", not to Okra, which would be an interesting variation.

 

- Savoyard Biscuits 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 the 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.

 

- Soak the Savoyard Biscuits depending on how you like your Tiramisu.

 

- The espresso can be sweetened according to how you like it.

 

- Whether thickening with Egg Ehites or Cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the Tiramisu will not set properly.

 

 

Photo: Sara Harris

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Written by: Uncut Recipes

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