Tiramisu is a simple and classic Italian dessert that can be made a day to allow all the flavours to mingle. This is a very rich recipe and it's not meant for someone who's watching his/her figure.
- 475g mascarpone cheese, room temperature
- 2 tsp vanilla paste
- 500ml of heavy cream, whipped
- 3 shots of espresso
- 6 tbsp of sugar
- 2 tbsp of cocoa powder, sifted
- about 30 Savoiardi biscuits (Italian lady fingers)
For two 8 x 6 inch serving dish.
- Use an espresso machine to prepare 3 shots and set it aside to cool to room temperature.
- Cream together mascarpone cheese, 1 tsp of vanilla paste and 2 tbsp of sugar until smooth.
- In a separate mixing bowl, preferably chilled, whip heavy cream, 1 tsp of vanilla paste and 4 tbsp of sugar until stiff peaks are formed.
- Fold in ⅓ of the whipping cream mixture into the cream until well combined. Then fold the remainder of the whipping cream until blended and set it aside.
- For assembly:
- Dip half the biscuits into the espresso, flip and do the same on the other side and remove. It should be about a 1-2 second process maximum. Do not over soak the biscuits in espresso, as it will soften the biscuits too much to handle. Place the soaked biscuit to the bottom of the dish. Repeat to line the dish with a layer of biscuits.
- Spread about ¼ of the mascarpone and cream filling evenly onto the biscuit layer.
- Dust with a layer of cocoa powder.
- Repeat steps i-iv to build a second layer.
- Dust final top layer with cocoa powder. Cover with plastic wrap and keep refrigerated for about 6 hours to allow flavours to develop.
I love this dessert and all the various recipes of it. For a lighter version, use egg whites instead of heavy cream. The Savoiardi biscuits, which are quite hard on their own, changes into a very soft spongy cake layer once the flavours of the espresso and cream become acquainted. The coco powder is very subtle. I may add chocolate shavings next time to add an extra dimension of flavour.