Tiramisu

Tiramisu is one of the most popular Italian desserts
since its appearance in 1980s.
Tiramisu is said to have been invented in Treviso at Le Beccheri restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto. Roberto named the dessert after his god-daughter’s maiden name
(Tiramisu) in honour of her culinary skill. (Wikipedia)
Today, Tiramisu is served in many restaurants.
It is a layered cake with coffee flavored ladyfinger biscuits and a custard cream.

Ingredients for Coffee Tiramisu

First, separate egg white and egg yolk.

Mix egg yolk, sugar and amaretto until it becomes light yellow
then mix mascarpone cream.
(French people are not afraid of getting salmonella,
but we can do this step using a “bain-marie” (a water bath) as well.)

 

 

Whisk the egg whites until they form firm peaks.
(Whisk always in one direction.)  

Mix gently egg white with egg yolk/mascarpone cream.

 

Dip lady fingers in the cooled coffee for a couple of seconds   
Do not over-soak the lady fingers, that will make a soggy cake body.

One at a time place lady fingers side by side on bottom of a pan.

Cover the lady fingers with layer of mascarpone cream
repeat the step with a second layer.

Sprinkle with the cocoa powder on the top of mascarpone cream and 

refrigerate for at least 4 hours before serving.

 Tiramisu Raspberry  (Variation)

 

 Instead of coffee, make Tiramisu with raspberry jam! 

 Ingredients for Raspberry Tiramisu 

 So, first you make raspberry jam in 5 minutes!

Mix raspberries and sugar into a pan and 

cook on high heat for 5 minutes then let it cool.
(It is optional to add a pinch of salt, lemon juice, a vanilla stick in the jam.)
(keep some whole raspberries for decoration.)      

When the jam is cooled, the rest of the step is exactly the same as coffee Tiramisu:
make Mascapone cream, dip the lady fingers in the jam and layer it with the cream, repeat it, and on the top of the cream place some whole raspberries for decoration.
Refrigerate it for at least 4 hours before serving.