Tiramisu Recipe

And today Sophie from the German Foodie and I are launching a  new monthly appointment: Cooked in Translation.

Cooked in Translation is going to be a monthly appointment. Every second Sunday we will interpret a classic international dish through the lens of our own or another culinary tradition. A hosting blogger chooses an iconic dish the dish and initiates the blog hop. Anyone who has some version of the iconic dish in question can link up its own fusion version of the dish.

This month I am hosting and I have chosen Tiramisu’. I am posting the classic version below. Sophie is posting her own creation on her blog and all of you can link your own version of tiramisu’ to the blog hop below.

If you link up, please leave a comment telling us what makes your version unique and share this page and the blog hop with your reader. You can twit it using #cookedintranlation, you can post it on Facebook or Google+ mentioning Sophie and I or you can simply mention it in the post you are sharing with us. The important thing is sharing. The more, the merrier! Plus aren’t you curious about what people do with tiramisu’?

My version is the classic Italian version. It contains mascarpone and raw eggs and makes for a really heavy, yet delicious dessert. I have always used raw eggs and am still alive, but if you are weary of raw eggs you can use pasteurized eggs.

Anyway, have a look at my recipe below, Sophie’s one on her website and share yours at the bottom of the post!

#CookedInTranslation: Tiramisu’

#CookedInTranslation: Tiramisu’

Ingredients

  • 16 oz. mascarpone
  • 8 oz. sugar
  • 4 eggs
  • 1 1/2 cups coffee
  • 12 oz savoiardi (ladyfingers)
  • unsweetened cocoa powder

Directions

  1. Beat the mascarpone with the sugar.
  2. When it is creamy, add the egg yolks 1 at a time and beat until well incorporated. Taste the cream and see if you want to add more sugar. To me this is sweet enough, but the beauty of tiramisu’ is that it can be adjusted to your taste quite easily.
  3. Beat the egg whites to stiff picks and incorporate to the mascarpone cream. It will make it softer and fluffier.
  4. Quickly dip the savoiardi in the coffee. They absorb coffee and turn to mush very quickly, so don’t let them soak, just roll them in the coffee. By the way, I don’t add sugar to the coffee, beacuse I’m not for sweet stuff, but feel free to sweeten it up if you have a sweet tooth.
  5. Place 1/3 of the savoiardi on the bottom of a square pan so that they cover all the pan. Cover with 1/3 of the cream. Make a second layer of savoiardi and cover with the cream and then do a third layer.
  6. Finish off the tiramisu’ by dusting it with cocoa powder. Place in the fridge to solidify for a couple of hours. Serve cold.

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