The last layer is topped with cocoa powder or grated chocolate.
Tiramisu used to be one of my favourite desserts and although I used to make it often in the past, after the bird flu, I stopped making it because of the raw eggs used in this dessert.
While in Rome, we were offered tiramisu a couple of times, as part of the menu and remembered what a great dessert it is and what we were missing all this time! 🙂
The phrase tirami su literally means “pick me up” or “pull me up” in reference to the effects of the sugar and espresso. It is also thought to mean “pick me up to heaven” due to the delightful taste.
During our trip to Rome, we exchanged some gifts with Natalia.
Natalia was not only kind enough to show us around but also gave us some gifts to try some of the Italian products.
Extra virgin olive oil from Sicily, Italian wine cookies, delicious chocolates and a package of freshly ground espresso coffee.
The cookies were delicious, the chocolates disappeared in no time and I have left the olive oil to try it raw in salads.
Espresso vs other Coffee
The traditional coffee used for making a tiramisu is the Italian espresso coffee. However, you can get good results using any other type of strong coffee.
Espresso coffee is very similar to Greek coffee as the beans used are the same.
However, they differ in taste because of the level of roasting the beans, the grinding of the coffee and of course the way of preparation.
To see how we prepare Greek coffee, just touch the image below.
Unfortunately I do not have an espresso machine, so I have been making the espresso coffee just like we make the Greek coffee and then I filter it with a coffee filter.
It smells heavenly and of course it tastes hundred times better than the ones we drink in cafeterias.
I have even combined the two coffees together and in the picture you can see that the espesso coffee is much darker because of the roasting.
Since I wanted to use some of this espresso the first thing that came to my mind was to make (what else?) Tiramisu!!
Tiramisu is not a dessert for children and although my daughter is 17 ½ years old she doesn’t drink coffee and of course she doesn’t drink alcohol.
I used dark rum, which I mixed in the coffee. However, if you don’t drink or like alcohol, you can omit it entirely or if you don’t like hard alcohol, you can just add any kind of mild liqueur (not liquor).
Assembling the dessert
Instead of making a big container using both packages (48) of biscuits, I used a smaller one using 36 biscuits and 2/3 of the cream.
With the remaining 12 biscuits and one third of the cream, I made a mini chocolate tiramisu, just for her.
Instead of using coffee and rum, I melted some chocolate in the microwave for 1 minute and added some milk until it was quite liquid, in which I wet the biscuits.
The remaining procedure was the same.
Updated: February 2019:
I made this tiramisu many years ago.
This time, however, I made it with pasteurized egg yolks and added whipped cream to substitute the egg whites.
You will find the new recipe at the end of the post.
Tiramisu (original recipe)
- 2 packets (48 ladyfingers – 400 grams)
- ½ cup of icing sugar
- Four large, fresh free-range eggs, divided
- 1 tablespoon lemon juice
- 600 grams of mascarpone or Philadelphia cheese (I used Philadelphia light 12%)
- 1 tsp vanilla essence
- 1 ½ cups of freshly brewed espresso coffee left to cool
- 1 teaspoon demerrera sugar
- 2 tablespoons of a dark rum
- 50 grams couverture chocolate shavings
- 100 grams of cocoa powder
- After brewing espresso coffee mix cane sugar, allow to cool and mix in the rum and set aside.
- Use a vegetable peeler to shave the chocolate and set aside.
- Separate the eggs.
- Beat the whites with the lemon juice into a thick meringue and set aside.
- Beat the yolks and the icing sugar until a creamy consistency has been achieved. Then add the cream cheese and vanilla and mix until creamy.
- To this now add the meringue and fold in gently until all the ingredients are incorporated.
- Dip each biscuit in the coffee and use half of the biscuits for the first layer.
- Add half of the cream, another layer of biscuits dipped in coffee and finally top with the remaining cream and refrigerate for a few hours.
- Before serving, sprinkle with cocoa powder and chocolate shavings on top.
- 2 packets ladyfingers (I used 42)
- Four large, fresh free-range eggs, only the yolks
- ½ cup of icing sugar
- 600 grams of Philadelphia cream cheese
- 330 ml heavy cream
- 1 tsp icing sugar
- 1/2 tsp vanilla essence
- 1 ½ cups of freshly brewed espresso coffee
- 2 tablespoons honey
- 2 tablespoons of dark rum (optional)
- 100 grams of cocoa powder
- After brewing the espresso coffee, mix in the honey and set aside to cool. (Mix in the rum).
- Separate the egg yolks.
- Put the yolks and the icing sugar over a double boiler and beat until white and fluffy.
- Set aside to cool.
- Prepare the whipped cream. Whisk the cream with icing sugar and vanilla, on high speed until stiff peaks form.
- Add the cream cheese and mix until all the ingredients are incorporated.
- Finally, add the egg mixture and mix to combine.
- Dip the ladyfingers into the coffee.
- Line them along the bottom of the bowl (22 x 22 cm).
- Add one third of the cream and spread it over the biscuits.
- Add another layer of biscuits cream.
- Top with the last layer of biscuits and cream and refrigerate for a minimum of 4 hours or overnight.
- Sprinkle with some cocoa powder on top and/or grated chocolate.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 352 Total Fat: 29g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 117mg Sodium: 177mg Carbohydrates: 18g Fiber: 2g Sugar: 10g Protein: 7g
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Kopiaste and Kali Orexi!