This lovely Dessert “TIRAMISU” is dedicated to our friend Alex D’souza, whose birthday falls today. Knowing Alex, we are positive that he is going to love it. Happy Birthday Alex ! Have a wonderful day and when we meet next…this treat will be made specially for you. Cheers to that !!!!
Tiramisu, is a cool refreshing Italian Dessert, that once tasted, leaves an indelible impression on you. Tiramisu, which literally means “Pick Me Up”, is known by many names and has so many different recipes, which will leave you confused. We have tried quite a few, and the one given hereunder is one of the simplest and the best.
Also known as a ‘Tuscan Trifle’, this Dessert was initially created in Siena, in the northern western Italian province of Tuscany. It was made in honor of a visit by the Grand Duke Cosimo and the concoction was dubbed as “Zuppa Del Duca” (the Duke’s Soup). The Duke then took the Dessert back with him to Florence and it became popular with English intellectuals and artists and then was known as “Zuppa Inglese”. The Zuppa Del Duca, eventually made its way to Trevisco in Venice. Trevisco, is best known for its canals, frescoes and Tiramisu. Stories are heard about how Tiramisu was the favourite of Venice’s Courtesans, who had needed a “Pick Me Up” to fortify themselves between their amorous encounters. Laughing matter eh ?
The original recipe called for custard, which has now been substituted with Mascarpone Cheese. The basic ingredients are eggs, mascarpone cheese, ladyfinger biscuits, cream, expresso coffe/plain coffee, liqueur, sugar, Cognac, cocoa & shaved chocolate.
There are various types of Tiramisu recipes and after much research we have discovered that his one was not only simple, but taste-wise was simply awesome.
250 grams Mascarpone cheese
2 egg yolks
1 Tablespoon cognac (optional)
4 Tablespoons granulated sugar
1 cup cream
1 Tablespoon granulated sugar
1/2 cup espresso coffee or plain instant coffee
¼ teaspoon salt
3 Tablespoons coffee liqueur
6-8 ladyfinger biscuits
Fill a pot just with enough water so that when you place a bowl over the pot the water does not touch it. Bring the water to a simmer and reduce the heat to low. Set the bowl containing the custard mixture over the pot. Make sure that the water does not boil. Add egg yolks, salt and 4 tablespoons of sugar in the bowl set over the simmering water and beat with a whisk or a handheld electric beater until it thickens and lightens and falls back on itself in thick ribbons when the whisk or beater are lifted. Add the cognac (if using) and mix until combined. Place the bowl to cool over ice bath, mix occassionally until cooled.
Put the mascarpone cheese in a mixing bowl and paddle on low speed until there are no lumps. Fold the egg mixture in the mascarpone until incorporated. Whip the heavy cream with the 1 tables spoon sugar until soft peaks form. Fold the cream mixture into the mascarpone mixture until well combined.
To assemble, pipe or spoon 1/3 of the cream in the bottom of two glass containers and sprinkle with a little cocoa powder. Mix the coffee and liqueur in a bowl. Quickly dip both sides of the ladyfingers in the coffee mixture (just long enough to moisten the cookies without making them soggy) and place them on top of the cream. Pipe 1/3 of the cream on top of the cookies and sprinkle with cocoa powder. Dip the remaining cookies and place on top of the cream. Lastly divide the remaining cream between the two glasses and sprinkle with cocoa powder. Refrigerate for at least three hours. Before serving, top with finely grated chocolate.