The Italian Dessert
Happy new year food lovers!
Before acting on your new year’s resolution to eat better, lose weight or whatever it is you wish to achieve in 2017, you should reward yourself for surviving 2016 with this amazing Italian dessert!
Let me start by giving you a little background. The history of tiramisu can be traced as far back as Italians can remember. It was, in fact, the brainchild of crafty Italian wives who did not want to send their husband to work hungry! The base of the recipe was the ever-present coffee everyone drank in the morning. Women from northern Italy began by beating an egg and cheese to create a thick cream and pouring the coffee straight into the cup. The very first tiramisu was born!
Today tiramisu is the most popular Italian dessert and it’s hard to find a woman in Italy who hasn’t made it at least once. Today I’ll be talking about a recipe that comes from my own mother. I’ll include a few tips straight from her to avoid common mistakes and make the perfect dessert.
Mama’s first tip is to beat the egg whites until they get so thick even turning the bowl upside down won’t cause the mixture to spill!
Second, when you add the egg whites mixture, use a spatula to gently mix it in an up and down motion.
Thirdly is to dip the ladyfingers into the coffee only half way. This is very important if you don’t want your creation to get soggy!
Let the tiramisu rest in the refrigerator for at least 2 hours. Ideally, though, it should stay in there overnight.
Add the cocoa powder on top just before serving it and voila!
Don’t be shy, try it out and let me know in the comments section below how it went.
I gave it a little twist by making mine in single serving cups (supacute desserts).
Start 2017 with a bang!
- 6 Eggs
- 20 Lady-Fingers
- 1 lb Mascarpone
- 3.5 oz Sugar
- 2 cups Coffee
- 2 oz Pure Cocoa Powder
Preparation: 3o min – Serving: 10
- separate egg whites and yolks
- add 1/2 the sugar to the egg yolks and mix it until you achieve a creamy and fluffy mixture
- add the mascarpone one spoon at the time
- beat half of the egg whites adding the other half of sugar until you get a thick mixture
- add the egg white mixture to the mascarpone cream one spoon at the time, mixing gently
- break the ladyfingers in halves, using the slightly shorter one for the bottom layer
- assemble the cup
- cream + coffee dipped lady finger + cream + coffee dipped lady finger + cream
- refrigerate for at least 2 hours
- add cocoa powder and serve