iramisu, in Italian tiramisù, which means “pick me up”, is a rich, creamy dessert made of ladyfingers soaked in strong coffee and luscious mascarpone cream. Why “pick me up”, you ask?
There is more than one legend about the origin of this energy booster, and I will mention just a few. The most obvious one is connected to the components of tiramisu – rich and creamy mascarpone cheese, eggs, sugar, coffee and liquor, if used – that all together provide loads of energy.
The other legend says that tiramisu was invented by pastry chefs of Siena, a city in central Tuscany, in the 17th century to honor Cosimo III de’ Medici, Grand Duke of Tuscany, when he visited the city.
The most interesting story of tiramisu takes us back to the 19th-century bordellos, believe it or not! Apparently, there was a big deal of competition among those at the time, so after one brothel offered a gratuitous cup of espresso to the faithful customer, the word spread out quickly. Other ‘establishments’ followed the idea, and very soon a complimentary espresso evolved into espresso with lady fingers, some liquor, etc. One Madam allegedly combined all the ingredients, added some eggs and mascarpone cheese, and the famous energy restorer for the exhausted gentlemen was created! So, whether you need one or not, I am sharing this delicious, creamy pick-me-up recipe, and the rest is up to you! Also, don’t forget to take a glimpse at my no-bake gluten free cappuccino tiramisu cake, it’s a delish! ;)
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
This recipe yields 6 servings, so prepare 6 medium-sized glasses.
Prep. time : 30 minutes
Cook time : 10 minutes
Ready in 40 minutes plus cooling
Level : BasicIngredients: Ladyfingers
- Egg yolks 90g (3.2oz or egg yolks from 4 medium eggs)
- Egg whites 135g (4.8oz or egg whites from 5 medium eggs)
- Sugar 120g (4.2oz)
- All purpose flour 150g (5.3oz)
- Powdered sugar as needed
- Mascarpone cheese 250g (8.8oz)
- Egg yolks (pasteurized) 60g (2.1oz)
- Amaretto liqueur 30ml (2Tbsp)
- Egg whites (pasteurized) 90g (3.2oz)
- Sugar 50g (1.8oz)
- Strong espresso 200g (7oz)
- Cocoa powder as needed
- To make ladyfinger sponge cake, make French meringue out of egg whites and sugar. Whisk egg whites to soft peaks, and add sugar gradually. Continue whisking until firm peaks form.
- Add egg yolks to the meringue and stir the mixture with silicone spatula.
- Fold in sifted flour with a silicone spatula.
- Brush your baking tray with melted butter and line it with parchment paper.
- Spread the ladyfinger batter onto prepared tray. Dust it with powdered sugar and bake at 180°C (350°F) for about 10 minutes, until golden.
- Take it out of the oven and leave it to cool down. Cut out circles the same size as your glasses for tiramisu.I made smaller circles for the bottom of my glasses, and larger circles for the middle of my glasses.
- To make mascarpone filling put mascarpone cheese, pasteurized egg yolks, and amaretto into a bowl of a stand mixer fitted with whisk attachment, and mix on medium speed for a couple of minutes.
- Put pasteurized egg whites into a bowl of a stand mixer fitted with whisk attachment and whisk to soft peaks. Gradually add sugar and continue whisking until you get stiff peaks.
- Gently fold in meringue into the yolk-mascarpone mixture with a rubber spatula.
- Soak ladyfinger circles in warm espresso and put them at the bottom of the glasses.
- Put a layer of mascarpone cream onto ladyfinger circles.
- Put another layer of coffee-soaked ladyfinger circles on top of the cream.
- Finish your tiramisu glasses with another layer of mascarpone cream.
- Sprinkle with unsweetened cocoa powder generously.
- Cool in the fridge for a couple of hours before serving.
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