Friday, July 10, 2009


Tiramisu - translated it means 'pick me up'. Just one look at it, and it will beckon you to sink your teeth into it! It is one of those very simple - no bake desserts and all you need to prepare it is assemble a few ingredients. And then wait. Wait patiently until it is ready to be 'picked up'. This is an Italian dessert and found in trattorias all over Italy, and of course much loved the world over. Here is how you make it. Of course there is no one way to make it, it is so versatile that you can alter it any way you like it. Here is how I make it, and it is quite close to the traditional way to prepare it. You need

250 gm Mascarpone cheese
3 eggs - seperated
5 tablespoons of sugar
1 and 1/2 cup coffee - freshly brewed, and cooled to room temperature
ladyfingers - 1 package containing 24 pieces
grated dark chocolate and/or unsweetened cocoa powder
2 teaspoons rum. Dark rum is usually used, but since I had run out of it, I used white rum.

Alcohol is optional, and also the amount added varies from person to person ;)
For variation, you could try Kahlua (coffee liqueur)or good quality marsala wine. For a slighltly fruit-flavoured tiramisu, you could use orange liqueur, cherry liqueur..the options are really all upto you I'd say.
Here is how to assemble it all together. Put some coffee to brew - make it a strong brew. Leave it to cool. Now beat the egg yolks and sugar. Slowly add the mascarpone and continue beating. Add 1 tablespoon of the espresso, and mix it as well.
In a seperate bowl, whip the egg whites until it forms stiff peaks. Now fold the egg whites into the yolk-cheese mixture.
Pour the coffee in a dish big enough so you can dip the lady fingers in them. Add the rum in the cooled coffee. Dip the ladyfingers in the coffee-rum mix and layer them in a 9x12 dish. Do not be tempted to dip the ladyfingers for too long. Just place it for no more than 3 seconds else it will break apart. After the first layer is done, spread the mascarpone, egg mixture evenly. Layer more coffee dipped ladyfingers, and then another layer of the mascarpone.
Cover it and place in the fridge for at least 4 hours before serving. Sprinkle generously with cocoa powder and grated chocolate. Bon appetit! Share

No comments:

Post a Comment