Recipes > Italian Recipes > Italian Dessert Recipes > Italian Tiramisu' Recipes
TRADITIONAL ITALIAN RECIPE: Though it's been around forever, Tiramisu' is still one of my favorite desserts. \the recipe itself, too. Tiramisu recipe is so easy and requires no oven, so it's the ultimate recipe. And I have to admit that when I see it on a menu, I'll even pass on the "Fior di Latte" ( milk icecream ) option in favor of the Tiramisu'.
The reason?
Not only does the combination of coffee and mascarpone rock, but though Tiramisu appears to be pretty standard, it isn't always made the same way. I'm forever curious to see each restaurant's individual take on the dessert, and if it'll deliver the goods.
This also includes my own experimentation with tiramisu. I've made countless recipes over the years, experimenting with pans, individual desserts, and cake interpretations. Some of the tiramisu were super easy recipes, involving little more than stirring together mascarpone cheese and sugar for the cream, and some were super duper labor intensive behemoths, such as a vermouth and mascarpone sabayon set with gelatin and layered with homemade ladyfingers (yes it was worth it).
To be honest, I've rarely met a tiramisu I didn't like, pretty much any version is good with me, as long as it's got good coffee flavor and is moist almost to the point of dripping.
Most recently I've experimented with a chocolate version.
Inspired by the Classic Tiramisu, this version uses Chocolate instead of Coffee adding a lovely sweetness. With all that extra chocolate, it's a guaranteed success.
This tiramisu recipe is special because it contains no coffee. Good for late night snacks, kids and former alcoholic, because it doesn't have Marsala wine either! ;) Russell Brand, this is for you my mate! ;)
( Kidding! Kidding! Here's everyone calling for "Uncut Recipes Boycott"... I love Russell! )
You can even put it into a glass dish or small cups so that your guests will enjoy seeing the different layers... or use the normal one, why bother anyway!?!
Skill Level:  |
Time: 4 Hours |
Price:  |
Serves: 8 People |
Ingredients:
| Conversions |
Directions:
01 - Make the Chocolate Milk using an Chocolate Powder like Nesquik and some fresh Milk. Set aside or in the fridge.
02 - Separate the 6 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 - Using the second bowl 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 bowl delicately together and mix just until the mixture comes together.
07 - Soak the Savoyard Biscuits in the Chocolate Milk and line them up to form the base of your Tiramisu' in a deep tray or casserole.
08 - Cover the base of the Tiramisu' generously with the Mascarpone mixture, and spread evenly.
09 - Now, sprinkle some Cocoa Powder.
10 - Make a second and third layer the same way.
11 - Cover everything with Cocoa Powder and some Chocolate Flakes.
( To make the Flakes you can use a Chocolate Bar and scratch the flakes off with a fork or knife )
12 - Leave in the fridge for about 3 hours before serving.
Notes:
- 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.
- Whether thickening with Egg Whites or Cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the Tiramisu will not set properly.
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