Tiramisu

A classic Italian dessert which translates into pick me up.  This wonderful dessert can be served in a serving bowl or individual glasses.

250 gram pack of Savoiardi biscuits (Sponge finger biscuits)
250 grams Marscapone Cheese (very soft Italian cream cheese)
1/2 cup Castor Sugar
4 eggs (separated)
1 teaspoon of Vanilla Essence
5 cups of Italian Espresso Coffee (1 day old)
1 cup of Marsala
Cocoa Powder for dusting
6 Serving Glasses (250-300 ml)
Preparation Time:      30-40 minutes
Serves:                     6 people

In a large bowl place the egg yolks, Castor Sugar, Marscapone Cheese & Vanilla Essence.  Mix all the ingredients well using a hand held electric beater or wooden spoon until smooth and creamy.

IMG_3870aBeat egg whites with an electric mixer until stiff peaks form.  Fold gradually a little at a time in the cheese mixture until all the egg whites have been mixed well with the cheese mix.

IMG_3872aSelect a dish that you will be using to layer the Tiramisu. In a separate bowl place the Coffee and the Marsala.  Dip the Savoiardi biscuits one at a time into the Coffee & Marsala and layer the biscuits into the bowl.  Once you have the first layer of biscuits,  cover with the cheese mixture.  Repeat this process until you have layered all the biscuits and cover the top layer with the cheese mixture.

IMG_3876aIMG_3883aIMG_3885aRefrigerate for at least 8 hours or longer before serving.

Cook’s Tips

I enjoy serving this classic dessert in individual glasses, especially when having a dinner party for a select number of guests.  I cut the Savoiardi biscuits to fit the glass that I am using. When layering place the biscuits neatly in the glass (a couple of pieces at a time) then add the cheese mixture and so on until you have finished layering, finishing with the cheese mixture on top.  However, when entertaining a large number of guests at a BBQ or party, I make a large bowl.  I double the quantity of the above ingredients.  I always prepare the Tiramisu 24 hours before I serve it.

Take the Tiramisu out of the fridge for at least 30 minutes before serving especially when serving in a large bowl.  If you are using individual glasses 10-15 minutes should be fine.   Dust with Cocoa powder and serve.

IMG_4519aThe coffee has to be the Italian style espresso coffee and best when it’s a day old or even longer.  If you have left over coffee store it in a container in the fridge.  If you have lots of left over coffee and don’t use it up, I suggest you freeze it and as required use it to make the Tiramisu or ice coffee.

Enjoy!

5 thoughts on “Tiramisu

  1. I always love Tiramisu, but buying Marcaspone cheese in Hong Kong is very expensive 😦 Is there any substitute or how to make my own? By the way, it is a great recipe ❤ Thank you so so much! 🙂

    1. Is there a soft cream cheese available in HK. Marscapone is very soft and light. If you have cream cheese you could lighten it by using less of the cheese and add a couple more eggs. Try it. If I can help with the measurements let me know. It will be a little experiment. Sometimes you have to try to see if it works. Try it! Milanka 🙂 ❤

      1. Wow, thank you thank you thank! 🙂 It’s an amazing tips!!! We do have cream cheese in HK and it’s way cheaper than Marscapone 😀 Sure, I’ll try to do some experiment. Will let you know if I need some help from you 😉

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