Tiramisu in Italian literally means pick me up.. Yes, this dessert is that good and believe it or not, so easy to the point where you will have the energy to tell someone “tiramisu” after melting away from it’s divine decadence. This is one of my favorite desserts to make because of not only it’s simplicity but because of my ego.. Your ego? Yes, everyone always ooos and Aas when you serve a tiramisu… makes you look like you really know what you are doing.
What You Need:
- 6 Eggs
- 2 ½ Cups of Mascarpone
- 1 cup of expresso coffee
- ½ pinch of salt
- vanilla paste (optional)
- lady fingers
- Bittersweet Chocolate powder
1. Placing in two separate mixing bowls, separate the egg yolks from the egg whites.
2. In a mixing bowl (if you have a electric mixture place there) add the egg white and half the sugar. Whip like crazy until the egg whites have at least tripled in size and when you lift the whisk it stays stuck to it. Place to one side.
3. In the other mixing bowl add the egg yolks and the other half of the sugar, the the vanilla (optional). Whisk continuously until the mixture doubles in size, has a very creamy texture, and is a pale yellow color.
4. Add the mascarpone to the egg yolk mixture, making sure to keep mixing until there is a smooth creamy consistency with no lumps.
5. Take the whipped egg whites and place into egg yolk mixture. With a spatula fold the egg whites into the mixture until the consistency is smooth and lumpless.
6. In a dish place the coffee with sugar to your liking.
7. Take the lady fingers and quickly dip them completely into the coffee and place into your final dish so that it is covering the bottom.
8. Add a part of your mixture so that it is completely covering the lady fingers.
9. With the strainer powder the chocolate so that it covers the mixture.
10. Repeat steps 7-9 until you finish the layers keeping in mind that the top layer must be cream and that it is a bit thicker than the other layers.
11. Refrigerate at least 3-4 hours (although I think it tastes better the next day).