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Monday, December 31, 2012

Tiramisu (Italian)

The one and only, the classical creamy Italian dessert with coffee and mascarpone. It needs no introductions. I think this is what I order most whenever I go out. Sometimes, when I have a lengthy paper to finish in too little time, I live on water, chewing gum and tiramisu (made in advance or, when things really get desperate time-wise, store bought). For days. Up to a week even (it's the maximum I can go on sweets without giving in to something salty). And as strange as it might seem, those days of eating the same thing and burying myself into books and writing are the best :)

Whatever your routine with tiramisu is, here's a simple and delicious way to make it. Enjoy and have a Happy New Year! :) 

Last year: Carrot and clementine cake with carrot-ginger marmalade, honey-cream cheese frosting and balsamic glaze
Two years ago: Spicy chicken and eggplant with mascarpone pasta

Ingredients (for a 20 cm long oval dish):
  • 100 g Italian dry ladyfingers (savoiardi biscuits)
  • 250 g mascarpone 
  • 150 ml freshly made strong coffee
  • 50 ml coffee liquor (or amaretto)
  • 2 fresh eggs, separated
  • 75 g sugar
  • a few tablespoons cocoa (for dusting)

Make the coffee and prepare the dish. Arrange the biscuits in an even layer on the bottom of the dish, breaking a few to fill the holes:

Mix the coffee and the liquor and pour it over the biscuits, soaking them:

Separate the eggs. Mix the yolks with the mascarpone until even. In the bowl of a mixer, beat the egg whites, gradually incorporating the sugar, until stiff. Add the meringue to the yolk cream:

Mix gently until even. Pour the cream in the tiramisu dish, on top of the soaked biscuits:

Put it in the fridge to cool (and harden) for at least 4 hours. When you're ready to serve it, sprinkle the cocoa on top. Spoon into serving dishes and dig in! :)

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