Simple Tiramisu

by Joseph Erdos
Print Email

simpletiramisuFor a lazy summer afternoon, tiramisu is the perfect pick-me-up. Its literal translation is pick me up (tira mi su). Tiramisu is one of those desserts that has as many different versions as there are mothers in Italy.

This is my simple yet traditional version of the easy to assemble, no-bake, no-cook dessert.

Mascarpone can be found in Italian specialty stores usually in an 8-ounce or 17-ounce container. Feel free to use all 17 ounces if purchasing the latter size.

The tiramisu is best after it has been refrigerated overnight.

Simple Tiramisu

Note: Leave out the raw eggs if you are uncomfortable using them or use pasteurized eggs.

4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup coffee liqueur
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate

In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.

In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.

In a small bowl combine coffee and coffee liqueur. Dip ladyfingers into coffee-liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.

In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.

Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight. Yield: 10 to 12 slices.

 

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

Add comment


Security code
Refresh

 

restaurant news

Bread Lounge
Los Angeles
by Evan Kleiman

breadbarBread.  I love it, especially when it’s well made.  But I freely admit that I try to avoid it.  I’m of a certain age and weight when the dangers of too much free carb styling can take a toll.  But...

Read more...
IHOP
Mid-Atlantic
by Ilene Amy Berg

ihop2.jpg Before there was IHOP, there was Gwynn’s. 

When I was a kid in suburban Teaneck, New Jersey, it was always a treat to go for Sunday brunch with my family at Gwynn’s on Teaneck Road.  Gwynn’s...

Read more...
Skip (the) Tart and go Straight for (the) Short Cake
Los Angeles
by Maia Harari

tartI love breakfast.  Pancakes that taste like cookie dough at Hedley's, Huevos O'Groats, I'll even drive to Ventura for the chorizo skillet at Golden Egg or go to Barney Greengrass in New York for...

Read more...
New York state of mind at Baumgart's Café
New York
by Kitty Kaufman

baumgartsThere's a place in New Jersey where you can have a New York milkshake with your sushi. Seriously. Baumgart's Café, name aside, is Asian with a quirky edge. I spent hours on their menu and I have...

Read more...