Saturday, October 23, 2010


Tiramisu is one of my all time favourites. You might say now that it is not an In-Dessert but I could not agree on that. A good Tiramisu is still something absolutely beautiful, a delight with a very light Mascarpone Mousse and sponge (or Finger biscuits) soaked in strong Espresso, Kalua Liquor and a hint of Amaretto. Unfortunately there is too much mediocre Tiramisu around out there that we actually don’t know anymore how wonderful Tiramisu can be. I had many Tiramisu in Italian restaurants and often I am very disappointed. This recipe has no gelatine in it, it is very important that the egg yolk and icing sugar are properly beaten, to ensure the Tiramisu will not be too runny.

I researched a bit about the history of this now famous dessert, but there is not too much one can find. The one thing that is clear is that it is not an Italian Classic as in a dessert made since centuries. There are different years of when it apparently has been made the first time; I found dates from 1969, 1972 and 1983. It looks so as it comes from the Italian Town of Treviso. It is very similar to Zuppa Inglese another Italian Dessert, this one is older so. But in general in Italy they made layered desserts since many centuries.

If anybody has more information, please share it with me as I would love to know more about one of my favourite desserts, or write your favourite version in the comments, there is no such thing as the “only” or “perfect” Tiramisu recipes, many ways lead to Rome.....

I like to serve it with a marinated Strawberry salad to give the dessert a bit of a fruity zest to it. If the Tiramisu is done properly on can cut it is squares which makes the plating a bit nicer. I make it as well one day in advance as the flavours are coming out better.

6 Each Egg yolk

150 G Icing sugar
Vanilla essence
600 G Mascarpone
500 Ml Whipped cream

Biscuit bottoms
Coffee reduction

Whip the egg yolks with the icing sugar and vanilla till very foamy and hard
Add the mascarpone and mix quickly
Add the whipped cream carefully
Put one layer of biscuit then pour some coffee reduction and amaretto on it.
Then make a layer of the mascarpone cream
Repeat the same once more
Leave the tiramisu overnight in the fridge.
Sprinkle cocoa over it before serving

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