Tiramisu is an Italian dessert that means “pick-me-up.” Perhaps a reference to the stimulating effects of the caffeine in the recipe’s espresso and chocolate.
According to one colorful story, a version of the dessert was invented in the 19th century by a maîtresse, “the owner of a brothel,” in Treviso as a sort of an aphrodisiac and recuperating for customers. Her customers, when back home, could still find enough peps to take care of their old ladies.
Prep Time:30 mins
Cook Time: 5 mins
Additional Time: 5 hrs
Total Time: 5 hrs 35 mins
Yield: 1 7×11-inch tiramisu
17 1/2 ounces mascarpone
1 1/4 cups sugar
1 tablespoon Marsala liqueur
10 1/2 ounces lady fingers2
4 cups of espresso coffee
bitter cocoa powder
1/2 oz Rum to spike the coffee
Crack the eggs and put the yolks in a large bowl. Set the whites aside. Mix the sugar with the egg yolks using a wooden spoon, or, an electric whisk.
When the yolks are whipped, add the tablespoon of Marsala.
Heat the egg yolk, sugar, and Marsala mixture in a bain-marie, soaking the pan with the cream in a larger pan of water about two-fingers high. In this way, the mixture will heat slowly. Stir until the cream coats the spoon.
Add the mascarpone and keep stirring. In the meantime, prepare the coffee, and let it cool in a large bowl. You can add a little sugar if you want. Spike with the rum.
Soak the cookies in it, one at a time and on both sides. Place the cookies in a baking dish, until they form an even layer. Then cover them with the egg and mascarpone cream and repeat, until all the cookies are used.
Finish with a layer of cream, and let cool in the fridge for 2 hours before serving. Cover the dish with plastic wrap before placing it in the fridge.
Remove from the fridge, as well as the plastic wrap, using a sieve, and cover the surface with bitter cocoa powder. Enjoy!