I have made Tiramisu twice. The first time was so long ago all that lingered was a sweet memory and the printed out copy of The Frugal Gourmet's googled recipe, with my notations in the margins.
So when I was faced with the challenge of creating my hubby's favourite Italian layered dessert for his birthday (as opposed to ordering one from Eve's Pantry) I dug out my old recipe binder and dived right in.
Here is my version, modified for ingredients in New Zealand, which makes a slightly larger dessert. And oh is that a good thing. We dished up a few helpings each to our eight appreciative dinner guests and still had enough for a slice each the next day. Mmmmmmmm. Heaven on a plate.
The Tiramisu
INGREDIENTS
1 cup Espresso or Triple strength coffee, room temperature
1/2 cup Sugar
1/4 cup Baileys
2 Egg Yolks
2 x 200g pottles of Mascarpone (e.g. Bouton d'Or)
2x 200g packets of sponge fingers (e.g. Unibic)
1/3 block Dark Chocolate, shaved or grated
- Line the inside of a loaf pan with a large sheet of baking paper.
- Stir 1/3 of the espresso, sugar and Baileys in a mixing bowl until the sugar dissolves. (Reserve 2/3 of the coffee for dipping sponge fingers).
- Whisk egg yolks into this, and add the Mascarpone. Whisk until smooth.
- One at a time, soak the sponge fingers in the reserved coffee (don't oversoak). Place crosswise in pan, trimming if necessary to layer bottom completely..
- Spread on half the mascarpone mixture, then half of the shaved chocolate.
- Repeat with sponge fingers, then remaining mascarpone, then the rest of the chocolate.
- Cover with the remaining sponge fingers.
- Bring up flaps of wax paper, wrap the pan in plastic wrap and refrigerate for six hours.
Before serving, invert the pan onto a serving platter, tapping the bottom to remove "loaf." Carefully remove the baking paper. It looks ugly. But wait, there's more...
The Topping
1 bottle whipping cream
1 dessertspoon of icing sugar
1 teaspoon of vanilla essence
Cocoa powder for dusting
Whip the cream, vanilla and icing sugar together until stiff. Spread the cream generously over the "loaf."
Dust with cocoa powder (and if you like, use the rest of the sponge fingers as a decorative edging; the help of small children is optional but not always recommended!)
Then bring it out to oohs and ahhhs from your dinner guests. Prod your birthday husband if necessary to elicit the desired response (he should be slavering and kissing your feet).
Bask in the glow of praise; soak up the groans and drink in the compliments: "Ohhhh man! This is the best Tiramisu ever!" "Ohhhh this is gooooood!" "Yeah this is good but the one I had in Venice was great!" {Yes, really}.
Be prepared to be blamed for somebody's lack of sleep right before a 16km fundraising Walk: "Simoney, how much espresso did you put in that Tiramisu! I couldn't get to sleep for hours!!!" {personally, I blame the nervous butterflies!}
Ahhhh yes. This recipe's a keeper. I'm sure I'll be dragging it out next year too - and I'll bet there will be no complaints.
