Tiramisu essentially translates from Italian to English as *pick me up* (as in *makes me happy*) and is a traditional Italian dessert consisting of layers of ladyfingers (boudoir or Savoiardi) biscuits dipped in coffee and a whipped mixture of egg yolks and mascarpone cheese – flavoured with liquor (Marsala or Tia Maria or the like) as well as a topping of cocoa!
I remember my student days where I used to work in a little Italian restaurant in Port Elizabeth called *Bella Napoli* and being in awe of the owners wife’s homemade Tiramisu! It was creamy and rich without being too heavy… it was perfect.
I think that the perfection of her version has always scared me off trying to make it myself…but I had a tub of mascarpone sitting in the fridge and decided to give it a go!
Using my trusty google search button and one of my favourite recipe searching sites (www.bbcgoodfood.com) … I managed to find a recipe that promised a super-simple Italian dessert that would be made ahead of time and taste DELISH, as seen here!
568ml double cream
250g tub mascarpone
75ml Marsala (I landed up using Port as I didn’t have Marsala and it was still great)
5 Tablespoons caster sugar
300ml strong coffee (2 Tablespoons coffee granules with 300ml boiling water)
200g sponge fingers (lady/boudoir/etc)
25g Dark chocolate (grated)
2 Tablespoons cocoa powder (I used one Tablespoon cocoa and one Tablespoon of chocolate drinking powder)
- Whisk together cream, mascarpone, liquor and sugar until completely combined and consistency of thickly whipped cream. (I used a beater and it turned out just fine)
- place coffee in a shallow dish and dip sponge fingers in one at a time – only for a brief second and coating both sides so that nicely coated WITHOUT being soggy!
- Layer dish with biscuits – then spread over creamy mixture and then a bit of grated chocolate
- Repeat layers until you end with the creamy layer.
- Cover and chill for a few hours or overnight (can be kept in fridge for 2days)
- Dust with cocoa powder and serve