Introduction: There is no Italian restaurant without Tiramisu on their menu. When I first made this cake, I was intrigued, there is no baking! Its unbelievably easy to make and this is one of my regular prepared desserts. The original Italian Tiramisu recipe calls for then use of yolks for the custard, however, since I do not like raw yolks I do not use them.
Prepared and Photographed by: Claudia Davis
- 15 oz pack of lady fingers
- 6 eggs
- 12 tbsp of sugar
- 2 cups of coffee sweetened to your tasting
- 2½ cups of Mascarpone cheese
- unsweetened cocoa powder
- Separate the egg whites and yolks, dispose of the yolks or use them immediately for another recipe.
- Using a mixer vigorously beat up the six egg whites until stiff. Add half of the sugar (6 tbsp), one tablespoon at the time, keep beating after each addition. This is very important in order to keep the egg white mixture stiff. The egg white mixture should be stiff and forming peaks.
- In a separate bowl, mix the Mascarpone cheese with the other half of the sugar (6 tbsp) and mix well until the sugar is incorporated and dissolved
- Slowly mix the egg whites in the Mascarpone mixture, delicately and only in small quantities until all the whites are incorporated. Keep the mixture fluffy.
- Take a deep casserole dish where will put together our Tiramisu.
- Begin by soaking the lady fingers in the coffee and line them up to form a layer in the dish. I like my cake moist so I soak them to saturate in liquid. However, there is a saturation limit of the lady fingers. Once that is exceeded, the lady fingers may simply become too mushy and not good for the cake. You will quickly find the optimum coffee saturation.
- When the first layer of lady fingers is finished, cover it generously with custard. Sprinkle with cocoa powder.
- Start the next layer of lady fingers. If you layered the first layer horizontally, make sure to go vertically on the next, cover with custard.
- Finish preparing the Tiramisu with a good sprinkle of cocoa powder over the custard layer.
- Before serving, let it rest in the refrigerator for 2 to 3 hours. The taste and texture is just divine!
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