The classic tiramisu is probable one of the most famous Italian desserts around the world. This delicious coffee flavored cake is original from Treviso, a small town near Venice. The traditional tiramisu consists of Savoiardi biscuits soaked in espresso coffee, layered with a mascarpone cream, and topped with cocoa powder.
Of course, during the years there have been so many variations of the classic tiramisu recipe. The recipe I share with you is very special to me, as it comes from one of my very good friends from Ferrara, Italy. The first time I tasted her tiramisu I thought it was one of the best I had ever tried, it was absolutely perfect and totally delicious!
She has shared her recipe with me and I have made this delicious dessert for the first time. It was really fun to make and it tasted heavenly, every bite brought a smile to my face!
Special thanks to Erica Felloni for sharing this recipe with us
Servings: 12
Ingredients:
250 grams of Mascarpone cheese
130-150 grams of white sugar
2 eggs (room temperature)
200 ml of heavy whipping cream
40 Savoiardi biscuits (Italian lady fingers) – you may need more or less depending on your tray
2 cups of espresso coffee
½ bar of Dark chocolate (shaved) or unsweetened cocoa powder
Preparation:
First of all, make the coffee and the rum and let it cool.
If using a chocolate bar, shave into very small shavings and set aside.
Divide the egg yolks and the egg whites.
Combine the egg yolks with the sugar and whip about 5 minutes until you reach a pale-yellow color. Incorporate the mascarpone cheese and continue mixing for about another minute.
Whip the heavy cream on high until it forms stiff peaks. Set aside.
Whip the egg whites until stiff. Also set aside. You will know when ready when you turn the bowl and the egg whites do not fall or move.
Gently fold the whipped cream into the mascarpone cream and mix, then fold in the egg whites and mix well.
Dip the lady fingers in the espresso coffee, one at a time and layer in a large glass dish. Important: Dip them quickly just to get them wet, do not soak or the tiramisu will turn out soggy.
Top the ladyfingers with half of the mascarpone mixture. Repeat the process with another layer of ladyfingers and finish with the final half of the mascarpone mixture.
Place the cake in the fridge for at least 8 hours or overnight. Sprinkle with chocolate shavings or cocoa powder and serve.
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