Recipe: Classic Italian Tiramisù…chocolate, cream, coffee, biscuits


I won’t go into the lovely parallels of eating lady fingers when I think of my BDSM love…

Tiramisu literally means to “pull me up” or more faithfully to pick-me-up.  It is so described because of the happiness it is said to bring.  I’ll tell, after today, I felt really compelled to make this for my family.

While the recipe calls for “espresso” and we might be tempted to use the capsules, many of them, what you really need is the stove top coffee maker, the moka, which you will find in every Italian kitchen.  The coffee from a moka is very strong.

  • 6 eggs, separated, at room temperature
  • 5 tablespoons granulated sugar
  • 500 g mascarpone
  • 300 ml freshly brewed, cooled espresso
  • 80 ml Marsala wine
  • 24 lady fingers, split (200 g or about 8 oz.s)
  • 2 tablespoons powdered cocoa

In one bowl, beat the egg yolks with the sugar until pale and creamy.  Then fold in the mascarpone and the liquor.

In another bowl, beat the egg whites until they form stiff peaks.  Gently fold the whites into the mascarpone mixture.

Pour together the marsala and espresso.  Dip the sliced ladyfingers quickly into the espresso and marsala and line the bottom of a square dish with them.  

With a spatula, spread some of the mascarpone cream over the ladyfingers.  Repeat with another layer of ladyfingers, and another of cream.  The dish should be large enough to just hold two layers, with a little room to spare.

Sieve over a thin veil of cocoa powder and chill, covered, in the refrigerator for at least eight hours or overnight before serving.  Serves 12.

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