TIRAMISU!!!! Not much to say about this incredibly delicious desert except.....you gotta try it!! Especially this recipe. It is straight out of Florence, Italy. On our last family trip to Italy with my husband, daughter and son, we had the incredible experience of making fantastic pastas and sauces at an amazing cooking school, but then we made this!!!!! Again, as with most truly Italian recipes, the less ingredients the better. So it is actually very simple to make and so true to its taste. Meaning it is not masked with additions of different flavorings....not even vanilla. Just pure tasting true TIRAMISU!!
TIRAMISU
4 EGGS AT ROOM TEMPERATURE
1 LB MARSCAPONE CHEESE AT ROOM TEMPERATURE
24 LADY FINGER BISCUITS
12 TBLSP SUGAR
UNSWEETENED COCOA POWDER
1 CUP OF A DARK BLACK COFFEE OR ESPRESSO
Start by making your coffee and getting into a bowl and giving it some time to come to room temperature. Separate the 4 eggs into 2 bowls. Whites in one and yolks in the other. Start with the bowl with the yolks. Add in the sugar to the yolks and beat with your hand mixer until thick and creamy and light in color.
TIRAMISU
4 EGGS AT ROOM TEMPERATURE
1 LB MARSCAPONE CHEESE AT ROOM TEMPERATURE
24 LADY FINGER BISCUITS
12 TBLSP SUGAR
UNSWEETENED COCOA POWDER
1 CUP OF A DARK BLACK COFFEE OR ESPRESSO
Start by making your coffee and getting into a bowl and giving it some time to come to room temperature. Separate the 4 eggs into 2 bowls. Whites in one and yolks in the other. Start with the bowl with the yolks. Add in the sugar to the yolks and beat with your hand mixer until thick and creamy and light in color.
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Rinse off the paddles of your mixer and now go into the egg whites and beat until soft peaks are formed.
Slowly fold in the marscapone cheese until it is a nice smooth consistency.
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Pour the yolk/sugar mixture over the top and fold together.
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Now your cream is ready to go!!! So you are ready to layer. Grab your Lady Fingers. Today I have the soft type because we are going to be eating this rather quickly. I do not usually use these though. I usually like to use the hard type of lady finger. You can normally find them at your local Italian market. It just stands up better when you dip them in the coffee. So if you are using the soft type, you will need to dip them slightly into the coffee. Do not saturate...they will fall apart quickly.
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Dip and layer in the bottom of a clear glass bowl or trifle bowl so you can see the beautiful layers.
Add a layer of cream....as much or little as you want. Go for it....there's plenty!!! And now is not the time to worry about the calories....haha!!
Dust the top of each layer with the cocoa powder. Make as many layers as you want,,,,or can fit in your bowl!!! Until........ Just look at this!!!
Come on.......how could you resist this!!! I can't...gotta go eat!!! Haha....And here are some pictures from our cooking class in Italy....oh I wish I was still there!!! We got a little crazy with the tops....it was a blast!!
ENJOY!!!! ALL GOOD STUFF!!!!!
ENJOY!!!! ALL GOOD STUFF!!!!!
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