I have been craving for a good and authentic tiramisu for months now. The tiramisu I had eaten back in one of the trattorias in Rome was heavenly and just delectable. Before that, I had a huge dislike on tiramisu. Well, the ones I had eaten before I had went to Rome was mostly from cafeterias or from bakeries in the grocery store, and not of specialty stores. Those were loaded with sugar and coffee. Instead of of savoiardis, some used sponge cake and replaced mascarpone with cream cheese or a mix of cream cheese and mascarpone. Some tiramisu in here is more like a cake with an even added frosting. In other words, they don’t even come close to the delectable taste of authentic tiramisu.
So, here’s my version of that tiramisu (although I must honestly admit it still doesn’t taste as good as the one I had in Rome, but close, I hope). The recipe is loosely based from the label of Belgioioso Mascarpone tub. I used the same amount of ingredients, but altered the process a little bit. If you’re like me who is also worried about consuming raw eggs, then this might be helpful for you. I cooked the egg yolks and replaced egg whites with whipped cream. You can certainly use pasteurized eggs, but I didn’t have some, so I used regular eggs.
- 3 large egg yolks
- 1/2 cup sugar
- 1 cup coffee, warm or cooled
- 1 tbsp brandy or cognac (optional)
- about 20 savoiardi (lady fingers)
- 8 oz mascarpone, room temperature
- about 3 tbsp cocoa powder
- 3/4 cup heavy cream
Using a medium-sized sauce pan, pour water until about half way through and let it simmer. Don’t let it boil, just simmer. In a heatproof bowl, whisk egg yolks and sugar. Place this on top of the simmering water.
Continue whisking until yolks have thickened, light in color, and sugar has slightly dissolved, about 5-7 minutes. Keep whisking all throughout this time as you don’t want to scramble the eggs.
Once the yolks have thickened and lightened in color, take it off from the simmering water. Then to the mixture, whisk in 2 tablespoons of warm or cooled coffee.
This is completely optional and this was also the first time I did this, but add in about 1 tbsp of cognac or brandy.
Then add in your mascarpone and whisk until homogenous.
In a separate bowl, whisk 3/4 cup of heavy cream until it reach stiff peaks.
Then very gently fold the whipped cream into the mascarpone mixture. Store this in the fridge while you prepare the assembly line for the tiramisu.
Line up the savoiardi, remaining coffee, the pan you’re using, then your mascarpone mixture. This makes assembling them much easier and faster.
Spread about 1/3 cup or so of mascarpone mixture onto your pan. You can use any size of pan, but take in mind that the savoiardi you will need may depend upon it. You may end up with some extra.
Then taking one savoiardi, dip it into the coffee very quickly. You just want a one-second dip as you don’t want your savoiardi to end up soggy.
Line the dipped savioardi onto the pan. Repeat the process on the other savioardis.
First layer done, onto the next.
Cover the first layer with another of mascarpone mixture. Then place another layer of savoiardis. Then pour all the remaining mascarpone mixture on top.
To top it all off, sift about 4 tablespoons of cocoa powder onto the tiramisu. You can also use shaved chocolate for added chocolate flavor and presentation.
And you’re done! Well, almost done. You have to let it sit in the fridge for a minimum of 4 hours to cool and set. Letting it cool in the frige is a must. You want to develop the flavors and let the savoiardi soaked in the flavor from the mascarpone mixture. Believe me, it’s all worth the wait!