Recipe by Sassy Syrah
When I saw all the other Tiramisu recipes posted, I was hesitant to add my one. But after looking through them, none were quite like mine. This is the only Tiramisu recipe I have ever made, I found it so good I didn't need to seek out another. It is very simple and can be made in the morning for dinner. It is my most popular dessert and is requested by my friends often. Cook time is minimum refrigeration time. I have no idea which book this came from. Many people have commented that the level of sugar in this recipe is too low. I wonder if they are using caster (superfine) sugar or just regular? Superfine will fill a 1/4 of a cup more than regular would. Of course, it could just be personal taste and that's okay too.
Top Review by Stelliana
This tiramisu is truly amazing. Contrary to the opinion of others, the 1/4 c. of caster sugar was the perfect amount, and I can't imagine adding more. One thing I did do, was, for the bottom layer, dipped only the top half of the ladyfingers, keeping the bottom dry, and, occasionally, if I saw that a layer had too much liquid, just added a dry layer of ladyfingers. Quite the perfect tiramisu, thanks Syrah. (By the way...the reason everyone's ladyfingers are "falling apart" is because Italian ladyfingers, savoiardi, are hard cookies that soften when dipped, as opposed to the soft kind that you can get from the grocery store's bakery section. Personally, I prefer the soft kind.)
- 2 -3 cups strong plunger espresso coffee, cooled to room temp
- 3 tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced)
- 2 eggs, separated
- 1⁄4 cup caster sugar
- 250 g mascarpone cheese
- 1 cup cream (anything that will hold the peaks heavy whipping cream works fine as will anything 36% milkfat or hi)
- 250 g ladyfingers (savoiardi)
- cocoa powder, for dusting
- Put the egg yolks and sugar in a large bowl.
- Beat with electric mixers until the mixture goes pale and thick.
- Add mascarpone and beat until combined.
- It does not matter if it is marbled slightly.
- Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
- I use a spatula, but you could use a metal spoon.
- Do not beat!
- Beat the egg whites to soft peaks in a perfectly clean metal bowl.
- If there is any grease, they won't whip properly.
- Make sure you rinse and dry your beaters well.
- Fold the whites into the cream.
- It is very important to retain as much air as possible.
- For serving you can use a big dish or individual glasses.
- If using a big dish: Put the coffee and liquer in a bowl.
- Dip biscuits in coffee one at a time.
- Drain well.
- Layer in your dish, covering the whole bottom.
- Place half of the mascarpone mix on top and spread out.
- Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
- Smooth surface.
- Dust with cocoa.
- Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
- If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.