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tiramisu di Alessandra

My very good friend Alessandra is from Padua, Italy and a fantastic cook.  Actually both she and her husband, Luigi, are incredible hosts.  An invitation to dinner from them is something to truly look forward to and never, ever disappoints.

Alessandra was nice enough to share this recipe of Tiramisu with me.  It is one of her signature desserts- fluffy, beautifully balanced and the perfect ending to any wonderful meal- from her table to yours, buon appetito!

tiramisu di Alessandra

My very good friend Alessandra is from Padua, Italy and a fantastic cook.  Actually both she and her husband, Luigi, are incredible hosts.  An invitation to dinner from them is something to truly look forward to and never, ever disappoints.

Alessandra was nice enough to share this recipe of Tiramisu with me.  It is one of her signature desserts- fluffy, beautifully balanced and the perfect ending to any wonderful meal- from her table to yours, buon appetito!

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Ingredients

Recipe serves: 8-10 people
2 1/2 cups (500 grams) mascapone cheese
5 egg, separate yolks and whites
10 heaping tablespoons sugar
2- 5 ounce packages (400 grams) Savoiardi (lady fingers/sponge fingers)
2 cups (1/2 litre) dark coffee
1 tablespoon brandy or Amaretto
cocoa powder or dark grated chocolate for sprinkling
fresh mint garnish
round wafer cookie for garnish
print ingredients

thoughts&stories

Tiramisu in Italian means ‘pick me up’ and this dessert truly ends a meal with a delightful upbeat note.  It is believed to have been first created in the Veneto region of Italy in the 1960s.  The combination of egg whites and sugar is popular in many Italian desserts.  Sometimes the layers of cream found in Tiramisu are dense and rich, almost like a whipped cream cheese, whereas this version in lighter and more classic.

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tiramisu di Alessandra
  • time
    2 hours 30 min
  • serves
    8
  • skill level
    Medium

Ingredients

Directions

1
Done

In the bowl of an electric mixer, beat together the sugar and egg yolks until pale yellow in color.

2
Done

Add the mascapone cheese and mix well.

3
Done

In another clean medium bowl, add the egg whites and beat with a whisk (electric or hand mixer recommended, unless you want an arm workout) until soft peaks are formed.

4
Done

Gently fold the egg whites into the egg yolks, blending together in soft circular motion.

5
Done

Place the coffee and brandy mixture in a shallow bowl.

6
Done

Using a ceramic or glass dish (9" x 13"), delicately put each sponge finger into the coffee mixture, soaking the liquid no more than half way up the biscuit, place into dish. You do not want to soak the lady fingers completely in the coffee or the final result will produce a too much liquid.

7
Done

When one layer of sponge fingers is complete, cover the layer with more egg cream.

8
Done

Continue to layer until the dish is filled. The final layer is cream.

9
Done

Refrigerate for at least 2 hours or overnight. When ready to serve, grate fresh dark chocolate or sift cocoa powder over the top.

10
Done

Serve in individual bowls or small dessert plates- you can sprinkle again with chocolate, add a round wafer cookie and a piece of mint for garnish.

ideas&gadgets

Microplane grater
The microplane grater is agile and super-easy to use for cheese, lemon, chocolate. I could not live without mine. Fits easily into any drawer and does not take up too much space.