Tiramisu is an elegant and rich layered Italian dessert made with delicate ladyfinger cookies, espresso or instant espresso, mascarpone cheese, eggs, sugar, Marsala wine, rum and cocoa powder.
Traditional tiramisu begins with Savoiardi Ladyfingers, light and delicately sweet sponge cake biscuits. These cookies have a long standing heritage in Italian Cuisine.
Tiramisu literally translates as “pick me up”. I was instantly in love with the dessert when I first tasted it a few years ago. It was then when I started to google and search for a perfect recipe but every time it was just a failure.
Thanks to my Florida trip where I got an opportunity to meet an Italian family who came all the way from Naples for a holiday trip to Florida. Armilia and her husband were enjoying Florida with their grown up kids, one was 16 and other 23. I casually started talking to them and praised a lot about their famous Tiramisu which I could never make with perfection. Armilia was so disappointed upon hearing my Tiramisu recipe failures and she explained me the best way to make a perfect Tiramisu. The recipe she shared is a heritage recipe in their family and everyone is using the same way to make Tiramisu over the generations.
I was so motivated to try it again after receiving the recipe from an authentic Italian. Finally, I succeeded and it resulted into a perfect Tiramisu.
Many thanks to Armilia for sharing her family’s heritage recipe with me.
• 6 eggs (6 yolks, 3 whites) • 1/4 cup sugar • 1 pound mascarpone cheese • 1 (7.06-ounce) package Savoiradi Ladyfingers (24 cookies) • 6 tablespoons Instant Espresso dissolved in 1 1/2 cups of hot water • 2 tablespoons spiced rum (optional) • 1/4 cup cocoa powder • 1 (13" x 9") glass baking dish Methods: 1. In a mixing bowl, whisk 3 egg whites until stiff peaks form. Set aside. 2. In a separate mixing bowl, whisk egg yolks and sugar until thick and pale yellow, about 5 minutes. Add mascarpone and whisk until smooth and combined. Gently and slowly fold egg whites into the mascarpone mixture, careful to maintain their fluffy texture. 3. Pour coffee and rum into a shallow dish. Quickly dip each ladyfinger into the coffee, wetting both sides of cookie, but not soaking. 4. Arrange ladyfingers along the base of a shallow 13” x 9” glass dish. Spread half of mascarpone mixture evenly on top, sprinkle with half of cocoa powder. Next, add another layer of ladyfingers. Top with remaining mascarpone mixture and sprinkle with remaining cocoa powder. Cover and refrigerate at least 6 hours before serving.