This classic Italian dessert never goes out of fashion. It is so deliciously creamy and has a full, rich flavour.
The story goes that a ‘Madame ‘of a bordello in Treviso, Italy, devised the dish for her clients to restore their strength at the end of the evening. The name Tiramisu translated means ‘pick me up’. It is another example of the origins of many delicious things in Italian cooking being connected to a love story in one way or another.
Clementine, my 7 year old grand daughter helped me prepare the tiramisù.
• serves 6 people
• 2 containers mascarpone ( 500 gr)
• 5 organic eggs, separated
• 5 tablespoons caster sugar
• 150 ml very strong espresso coffee
• 1 package of Savoyardi biscuits ( Italian sponge fingers )
• 3-4 tablespoon Cognac ( optional)
• beat the egg yolks with the sugar until light and fluffy
• add the mascarpone and beat for a few more minutes to mix well
• if using Cognac, add it to the coffee and pour it in a shallow dish
• line the bottom of a 24 cm springform with baking paper
• dip the Savoiardi into the coffee and line the bottom of the spring form
• in a separate bowl, whisk the egg whites until stiff
• gently mix in the whites into the mascarpone mass
• now pour it over the biscuits
• smooth it out carefully
• refrigerate for a few hours or even better over night
• run a knife around the rim and release the spring form on your serving plate
• you can decorate it with powdered dark chocolate
• thank you Clementine for your big help xxx